Creamy Italian Sausage Rigatoni
A delightful blend of creamy sauce, spicy Italian sausage, and hearty rigatoni, making it the perfect quick dinner idea for any day of the week.
Ingredients
Pasta and Sauce Base
- 1 lb rigatoni pasta The perfect shape to hold onto that creamy sauce.
- 1 lb Italian sausage Sweet or spicy, depending on preference; the soul of this dish.
- 2 tablespoons olive oil For frying the sausage and adding a hint of richness.
- 1 small onion, finely chopped Sweetness to balance the richness.
- 3 cloves garlic, minced Because garlic makes everything better!
- 1 cup heavy cream For that indulgent, creamy texture.
- 1 cup grated Parmesan cheese The magic ingredient that ties it all together.
- 1 teaspoon Italian seasoning A delightful blend of dried herbs for extra flavor.
- to taste Salt and pepper Essential for seasoning.
- Fresh basil, for garnish A vibrant finish to brighten your dish.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10–12 minutes.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes.
- Toss in the chopped onion and garlic. Sauté until the onion becomes translucent, about 3–4 minutes.
- Reduce the heat to low and stir in the heavy cream, Italian seasoning, and half of the Parmesan cheese. Allow it to bubble gently, thickening up into a creamy delight.
- Drain the rigatoni and add it directly to the skillet with the sauce. Toss everything together until the pasta is coated in that rich, creamy goodness.
- Garnish with the rest of the Parmesan cheese and freshly chopped basil. Offer a good stir and let the flavors mingle for a minute before serving.
Notes
Store any uneaten rigatoni in an airtight container in the fridge for up to 3 days. To reheat, add a splash of cream or a touch of milk in a skillet over medium heat, stirring until warmed through. You’ll want to keep that creamy texture intact.