Irresistibly Creamy Italian Sausage Rigatoni Made Easy
This Creamy Italian Sausage Rigatoni is a crowd-pleaser with its rich flavors and creamy sauce, perfect for any occasion.
Equipment
- Large pot
- large skillet
- colander
- Spatula
Ingredients
For the Pasta
- 400 g Rigatoni pasta this tubular pasta holds onto the creamy sauce beautifully.
For the Sauce
- 500 g Italian sausage casing removed; provides a savory flavor.
- 1 tablespoon Olive oil for sautéing the sausage.
- 1 medium Onion diced; adds sweetness.
- 3 cloves Garlic minced; adds depth.
- 1 can Crushed tomatoes 400 g; vibrant and tangy.
- 1 cup Heavy cream makes the sauce creamy.
- 1 cup Chicken broth helps to thin out the sauce.
- 1 teaspoon Italian seasoning for authentic taste.
- ½ teaspoon Red pepper flakes optional, for heat.
- Salt and pepper to taste.
- ½ cup Parmesan cheese grated; adds a salty finish.
For the Garnish
- Fresh basil leaves for garnish.
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10-12 minutes; drain.
- In a skillet, heat olive oil. Brown the sausage for about 5-7 minutes until fully cooked.
- Add diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until translucent.
- Pour in crushed tomatoes, heavy cream, and chicken broth. Stir in seasoning and simmer for 10 minutes.
- Add drained rigatoni and stir to coat with sauce.
- Sprinkle grated Parmesan cheese, stirring until melted and creamy.
- Serve hot, garnished with fresh basil.
Notes
This dish is customizable with your favorite veggies. Reheating is best on the stove with a splash of broth.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2.5mg
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