Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage (casings removed)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spatula.
- Add chopped onion and minced garlic to the skillet, cooking until fragrant and translucent.
- Pour in heavy cream and stir to combine, simmering for 2-3 minutes.
- Stir in Parmesan cheese until melted and sauce is creamy. Season with salt and pepper.
- Add cooked rigatoni to the sauce, tossing to coat evenly.
- Garnish with chopped parsley before serving hot.
Notes
- Adjust the amount of cream for a thicker or thinner sauce.
- Can substitute beef sausage for more variation.
- Serve with extra Parmesan and fresh herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg