Ingredients
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for garnish
Substitution Tips: Feel free to substitute Italian sausage with turkey sausage for a lighter option, or use half-and-half instead of heavy cream for a lower-fat version.
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the heavy cream and chicken broth, and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is smooth.
- Season with salt and pepper to taste. Toss the cooked rigatoni in the sauce until well coated.
- Serve hot, garnished with fresh basil. Enjoy the creamy, comforting goodness!
Pro Tip: Remember to save a cup of pasta water before draining. You might need it to adjust the sauce consistency — a trick I learned from many family pasta nights!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International