Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (casings removed)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spatula.
- Add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low, stir in heavy cream, and simmer for 2-3 minutes.
- Mix in Parmesan cheese until melted and the sauce thickens. Season with salt and pepper.
- Add cooked rigatoni to the sauce and toss to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute Italian sausage with chicken or turkey sausage for a lighter version.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 125mg