Creamy Sausage Rigatoni
Rigatoni pasta and Italian sausage in a creamy tomato based sauce, with plenty of garlic and Parmesan cheese. True comfort food!
Servings: 6 -8 servings
Calories: 505kcal
Ingredients
- 16 ounces rigatoni pasta + 1 cups reserved pasta water
- 3 tablespoons olive oil
- 1/2 cup onion chopped
- 1 pound ground Italian sausage
- 3-4 cloves garlic minced
- 1/2 teaspoon crushed fennel seeds
- 1/4 teaspoon red pepper flakes
- 1 6 oz. can tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese plus more for garnish
- Fresh chopped parsley
Instructions
- Cook rigatoni according to package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease if desired.
- Add garlic, fennel seed, red pepper and tomato paste and cook a few minutes more. Stir in the broth and simmer until liquid is reduced by half.
- Add the cream and bring to a simmer. Gradually add pasta water until sauce reaches desired consistency. Stir in 1/4 cup Parmesan cheese.
- Combine the sauce with the pasta and toss to coat well. Season with salt and pepper, to taste.
- Garnish with fresh parsley and more Parmesan cheese, if desired.
Video
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 33g | Protein: 18g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Cholesterol: 69mg | Sodium: 643mg | Fiber: 2g | Sugar: 3g