Rigatoni with Sausage and Cream

Indulge in the comforting flavors of Rigatoni with Sausage and Cream, a creamy pasta dish that combines tender rigatoni, savory Italian sausage, and a luscious Parmesan-infused cream sauce. Enhanced by aromatic garlic, sweet onions, and a hint of dry white wine, this recipe effortlessly balances richness with bright, fresh notes of parsley. Perfect for a cozy weeknight dinner or a special occasion, this one-pan wonder comes together in just 40 minutes, making it both easy and elegant. Customize the spice level with your choice of mild or spicy sausage and optional red pepper flakes for an extra kick. Serve it piping hot, garnished with freshly grated Parmesan, for a meal that’s sure to satisfy every craving.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Rigatoni pasta
• 300 grams Italian sausage (mild or spicy, casing removed)
• 1 cup Heavy cream
• 2 pieces Garlic cloves, minced
• 1 small Yellow onion, finely chopped
• 1 cup Parmesan cheese, grated
• 2 tablespoons Olive oil
• 0.25 cup Dry white wine (optional)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.

Step 3

Add the Italian sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.

Step 4

If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes until the wine has mostly evaporated.

Step 5

Reduce the heat to low, then stir in the heavy cream. Allow the sauce to simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.

Step 6

Add the grated Parmesan cheese to the cream sauce, stirring until fully melted and incorporated. Season with salt, black pepper, and optional red pepper flakes to taste.

Step 7

Add the cooked rigatoni to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until it reaches your desired consistency.

Step 8

Remove the skillet from the heat and sprinkle the dish with fresh parsley. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1178.0g)

Amount per serving	% Daily Value*
Calories	2974.0

Total Fat 212.1g	0%
Saturated Fat 96.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 530mg	0%
Sodium 6023.5mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 8.9g	0%
Total Sugars 8.6g
Protein 102.2g	0%

Vitamin D 0IU	0%
Calcium 1016.0mg	0%
Iron 9.7mg	0%
Potassium 1090.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 14.2%

Carbs: 19.3%