Rigatoni with Sausage and Cream
Indulge in the comforting flavors of Rigatoni with Sausage and Cream, a creamy pasta dish that combines tender rigatoni, savory Italian sausage, and a luscious Parmesan-infused cream sauce. Enhanced by aromatic garlic, sweet onions, and a hint of dry white wine, this recipe effortlessly balances richness with bright, fresh notes of parsley. Perfect for a cozy weeknight dinner or a special occasion, this one-pan wonder comes together in just 40 minutes, making it both easy and elegant. Customize the spice level with your choice of mild or spicy sausage and optional red pepper flakes for an extra kick. Serve it piping hot, garnished with freshly grated Parmesan, for a meal that’s sure to satisfy every craving.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 300 grams Italian sausage (mild or spicy, casing removed)
- 1 cup Heavy cream
- 2 pieces Garlic cloves, minced
- 1 small Yellow onion, finely chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 0.25 cup Dry white wine (optional)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 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 5-7 minutes.
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes until the wine has mostly evaporated.
Reduce the heat to low, then stir in the heavy cream. Allow the sauce to simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.
Add the grated Parmesan cheese to the cream sauce, stirring until fully melted and incorporated. Season with salt, black pepper, and optional red pepper flakes to taste.
Add the cooked rigatoni to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Remove the skillet from the heat and sprinkle the dish with fresh parsley. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 293 mg | 6% | |
*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.
