Creamy Sausage Rigatoni

Ingredients

• 1 tbsp Olive oil
• 1 lb Italian sausage (casing removed, crumbled; use mild, sweet, or spicy)
• 3 Garlic (cloves, minced)
• 10 oz Rigatoni pasta (dry)
• 3 cup Chicken broth (low sodium)
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese (shredded)
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

2. 2

   Add 1 pound of crumbled Italian sausage to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

3. 3

   Add 3 minced garlic cloves to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Stir in 10 ounces of dry rigatoni pasta and 3 cups of chicken broth. Bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to medium-low, cover the skillet, and simmer. Cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.

6. 6

   Stir in 0.5 cup of heavy cream and 0.5 cup of shredded Parmesan cheese. Continue to cook for 1-2 minutes over low heat until the sauce is creamy and well combined.

7. 7

   Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.

Notes

For a spicier kick, use Hot Italian sausage or add a pinch of red pepper flakes with the garlic. If the sauce is too thick, you can add an extra splash of chicken broth or water to reach your desired consistency.

Nutrition per serving

• main
• pasta
• one-pot
• dinner
• sausage
• creamy
• 30-minute meal