Bravo Ristorante Italiano Rigatoni Alla Buttera
Indulge in the hearty, restaurant-quality flavors of Bravo Ristorante Italiano Rigatoni Alla Buttera—a comforting dish that seamlessly blends velvety cream, savory Italian sausage, and the robust richness of tomato passata. This classic Italian recipe is elevated with the addition of fresh peas, aromatic garlic, and a touch of grated Parmesan for a luxurious finish. Perfectly al dente rigatoni pasta absorbs the creamy, sausage-infused sauce, creating a symphony of flavors in every bite. With a prep time of just 15 minutes and a cook time of 30 minutes, this crowd-pleasing dish is ideal for impressing family or guests with minimal effort. Garnished with fresh basil leaves, it’s a visually stunning and irresistibly delicious meal that captures the essence of Italian cuisine. Keywords: Rigatoni Alla Buttera, Italian sausage pasta recipe, creamy tomato sauce pasta, Bravo Ristorante Italiano recipe.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 300 grams Italian sausage (mild or spicy, casings removed)
- 150 grams Fresh peas (or frozen, thawed)
- 250 ml Heavy cream
- 400 ml Tomato passata
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 50 grams Parmesan cheese, grated
- 1 to taste Salt
- 1 to taste Black pepper
- 5 pieces Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
While the pasta cooks, finely chop the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add the Italian sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-8 minutes.
Stir in the tomato passata and bring it to a simmer. Allow the sauce to cook for about 5 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, mixing until the sauce is fully combined and creamy.
Add the peas to the sauce and cook for another 3-4 minutes, allowing them to heat through.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce.
Stir in the grated Parmesan cheese and allow it to melt into the sauce, ensuring everything is well combined.
Serve the Rigatoni Alla Buttera hot, garnished with fresh basil leaves and additional grated Parmesan if desired.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
