Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage (hot or mild)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Remove sausage from skillet and set aside. In the same skillet, add chopped onion and garlic; sauté until fragrant and translucent.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked sausage back into the skillet. Season with salt and pepper. Mix in cooked rigatoni and toss until evenly coated.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
- You can add sautéed spinach or mushrooms for extra flavor.
- For a milder flavor, use mild sausage. Adjust seasoning accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free option possible with gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 105mg