Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound sausage (Italian or breakfast sausage)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rigatoni in salted boiling water until al dente, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned; remove and set aside.
- In the same skillet, add garlic and red pepper flakes; sauté for 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan until melted and sauce thickens.
- Add cooked sausage back into the skillet. Combine with cooked rigatoni, stirring to coat evenly.
- Season with salt, pepper, and garnish with parsley. Serve hot.
Notes
- Use spicy sausage for an extra kick.
- Adjust cream for a thinner or thicker sauce.
- Best served immediately for creamy perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg