Creamy Italian Sausage Rigatoni

Ingredients

• 1 lb Italian sausage (Remove from casings if necessary)
• 12 oz Rigatoni (Cooked; reserve some pasta water before draining)
• 2 tbsp Butter
• 1 Shallot (Sautéed)
• 3 cloves Garlic (Minced)
• 1 tsp Dried oregano
• 1 tsp Garlic salt (Season to taste)
• 1 tsp Kinder's Butter seasoning (Season to taste)
• 1 cup Heavy cream
• 0.5 cup Pasta water (Use a splash; amount is estimated)
• 0.5 cup Parmesan cheese (Finely grated)
• Red pepper flakes (To taste, for finishing)

Steps

1. 1

   Cook the Italian sausage in a skillet over medium heat until browned and cooked through. Remove the sausage from the pan and set it aside.

2. 2

   In the same pan, add the butter and sauté the shallot until softened.

3. 3

   Add the garlic and sauté it with the shallot until fragrant.

4. 4

   Season the butter, shallot, and garlic mixture with the dried oregano, garlic salt, and Kinder's Butter seasoning.

5. 5

   Add the heavy cream and a splash of reserved pasta water. Let the mixture simmer until the sauce is slightly thickened.

6. 6

   Add the cooked rigatoni to the sauce and toss until the pasta is coated.

7. 7

   Return the browned sausage to the pan and mix it through the rigatoni and sauce.

8. 8

   Finish with Parmesan cheese and red pepper flakes, tossing or stirring until combined. Serve warm.

Notes

The source provides a quick method but no exact ingredient quantities, cooking temperatures, cooking times, or precise amount of pasta water. Quantities above are practical estimates and should be adjusted to taste. Reserve pasta water before draining the rigatoni.

Nutrition per serving

• main
• pasta
• Italian sausage
• creamy
• comfort food
• stovetop
• family dinner