Creamy Italian Sausage Rigatoni

Ingredients

• 1 lb Mild Italian Sausage (Marcangelo brand recommended; removed from casings if in links)
• 1 lb Rigatoni pasta (Cooked according to package directions)
• 2 tbsp Unsalted butter
• 2 Shallots (Finely diced)
• 3 clove Garlic (Minced)
• 1 tsp Dried oregano
• 0.5 tsp Garlic salt (Adjust to taste)
• 1 tsp Butter seasoning (Kinder's Butter seasoning recommended)
• 1.5 cup Heavy cream
• 0.25 cup Pasta water (Reserved from boiling pasta)
• 0.5 cup Parmesan cheese (Freshly grated)
• Red pepper flakes (A pinch, for finishing)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve at least a splash of pasta water before draining.

2. 2

   In a large skillet over medium-high heat, add the Italian sausage. Cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pan and set aside, leaving any rendered fat in the skillet.

3. 3

   In the same pan, melt the butter. Add the diced shallots and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.

4. 4

   Season the aromatics with dried oregano, garlic salt, and Kinder’s Butter seasoning.

5. 5

   Pour in the heavy cream and a splash of the reserved pasta water. Stir to combine and let the mixture simmer over medium-low heat until it begins to slightly thicken.

6. 6

   Toss the cooked rigatoni into the sauce.

7. 7

   Add the cooked sausage back into the pan and mix thoroughly until the pasta and meat are evenly coated in the sauce.

8. 8

   Finish the dish by stirring in the freshly grated Parmesan cheese and a pinch of red pepper flakes. Serve immediately.

Notes

For a more complete meal, you can add broccoli or spinach during the simmering stage of the sauce. If the sauce becomes too thick, add an extra splash of pasta water to reach your desired consistency.

Nutrition per serving

• pasta
• main course
• dinner
• Italian-inspired
• creamy
• sausage
• comfort food