Description
A delicious and creamy pasta dish featuring rigatoni and savory sausage, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the Italian sausage. Cook until browned, breaking it apart with a spoon.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, allowing it to reduce for about 5 minutes.
- Stir in the heavy cream and Parmesan cheese, mixing until well combined and creamy.
- Add the cooked rigatoni to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes to heat through, then remove from heat.
- Garnish with fresh parsley before serving.
Notes
- For a spicier dish, use spicy Italian sausage.
- You can substitute half and half for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg