Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage (casings removed)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley (chopped for garnish)
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it apart with a spatula.
- Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in heavy cream and stir to combine, bringing it to a gentle simmer.
- Add grated Parmesan cheese and stir until sauce is smooth and creamy. Season with salt and pepper.
- Combine cooked rigatoni with the sauce, tossing to coat evenly.
- Serve hot, garnished with chopped parsley.
Notes
- Feel free to add sautéed mushrooms or spinach for extra flavor and nutrition.
- Use gluten-free pasta if needed.
- For a spicy kick, add red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg