Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned, about 5 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Pour in heavy cream and stir in Italian seasoning, cook until sauce thickens slightly, about 3-4 minutes.
- Add grated Parmesan cheese, salt, and pepper, stirring until cheese melts and sauce is smooth.
- Combine cooked rigatoni with the sauce, toss to coat evenly.
- Garnish with chopped parsley and additional Parmesan if desired. Serve hot.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Use cooked sausage for extra flavor variation.
- Best enjoyed immediately while hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Comfort Food, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 105 mg