Creamy Italian Sausage Rigatoni
A comforting dish of creamy Italian sausage and rigatoni pasta, ideal for quick weeknight dinners.
Ingredients
Pasta and Sauce Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage Use high-quality for richer flavor
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Can use other cheese like ricotta or mozzarella for variation
- 1 cup marinara sauce Homemade sauce can elevate the dish
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Cook the rigatoni according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the minced garlic. Sauté until fragrant.
- Add the Italian sausage to the skillet, breaking it apart as it cooks until browned.
- Pour in the marinara sauce and heavy cream, stirring to combine.
- Add the grated Parmesan cheese, stirring until melted and smooth.
Assembly
- Toss the cooked rigatoni in the sauce, ensuring every piece is well-coated.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
To keep leftovers fresh, cool completely before storing in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing, though texture may alter.