Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 6-8 SERVINGS
This is the ultimate comfort food – sausage and rigatoni pasta in a luscious, creamy tomato-based sauce with loads of garlic and Parmesan cheese. Freaking good, you will no doubt forget your name. This incredible and hearty creamy sausage rigatoni is one of my top favourites. You should give this a try very soon. I am sure that you’ll love this as much as I do!
INGREDIENTS
1 lb ground Italian sausage
3 tbsp olive oil
1/2 c. onion, chopped
3-4 cloves garlic, minced
1/4 tsp red pepper flakes
1 c. chicken broth
1 (6 ounces) can tomato paste
1 c. heavy cream
1/2 tsp crushed fennel seeds
16 oz. rigatoni pasta + 1 c. reserved pasta water
Fresh chopped parsley
1/4 c. grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste
HOW TO MAKE CREAMY SAUSAGE RIGATONI
Step 1: Following the package directions, cook the rigatoni. Drain when done, but set aside a cup of the pasta water.
Step 2: While cooking the rigatoni, heat oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for approximately 5 minutes or until the onions have softened. Then, add the sausage and cook, breaking the meat into pieces, until brown. If desired, drain the grease when done.
Step 3: To the skillet, add the garlic along with the fennel seed, red pepper, and tomato paste. Continue to cook for a couple of minutes more. Now, pour in the broth. Stir and let everything simmer until the liquid has reduced by half.
Step 4: Add the cream to the skillet and bring everything to a simmer. Slowly add the reserved pasta water until the sauce reaches your preferred consistency. To taste, season with salt and pepper.
Step 5: Lastly, stir in1/4 cup of the Parmesan cheese.
Step 6: Before serving, garnish the sausage rigatoni with some fresh parsley and extra Parmesan cheese. Enjoy!
NUTRITION FACTS:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 505TOTAL FAT: 33gSATURATED FAT: 14gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 69mgSODIUM: 643mgCARBOHYDRATES: 33gFIBER: 2gSUGAR: 3gPROTEIN: 18g
Ingredients
- 1 lb ground Italian sausage
- 3 tbsp olive oil
- 1/2 c. onion, chopped
- 3-4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 c. chicken broth
- 1 (6 ounces) can tomato paste
- 1 c. heavy cream
- 1/2 tsp crushed fennel seeds
- 16 oz. rigatoni pasta + 1 c. reserved pasta water
- Fresh chopped parsley
- 1/4 c. grated Parmesan cheese, plus more for garnish
- Salt and pepper, to taste
Instructions
Step 1: Following the package directions, cook the rigatoni. Drain when done, but set aside a cup of the pasta water.
Step 2: While cooking the rigatoni, heat oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for approximately 5 minutes or until the onions have softened. Then, add the sausage and cook, breaking the meat into pieces, until brown. If desired, drain the grease when done.
Step 3: To the skillet, add the garlic along with the fennel seed, red pepper, and tomato paste. Continue to cook for a couple of minutes more. Now, pour in the broth. Stir and let everything simmer until the liquid has reduced by half.
Step 4: Add the cream to the skillet and bring everything to a simmer. Slowly add the reserved pasta water until the sauce reaches your preferred consistency. To taste, season with salt and pepper.
Step 5: Lastly, stir in1/4 cup of the Parmesan cheese.
Step 6: Before serving, garnish the sausage rigatoni with some fresh parsley and extra Parmesan cheese. Enjoy!
