Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound sausage (Italian or sausage of choice)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente, then 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 spoon.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in heavy cream and stir to combine. Cook for 3-4 minutes until the sauce thickens slightly.
- Add grated Parmesan cheese and stir until melted and smooth.
- Combine cooked pasta with the sauce, tossing to coat evenly. Season with salt and pepper.
- Serve hot, garnished with chopped herbs and additional Parmesan if desired.
Notes
- You can substitute Italian sausage with your preferred type of sausage.
- 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: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 130mg