Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer.
- Stir in Parmesan, Italian seasoning, salt, and pepper. Cook until sauce thickens slightly.
- Add cooked sausage and rigatoni to the sauce, toss to combine.
- Garnish with chopped parsley before serving.
Notes
- You can substitute Italian sausage with chicken or turkey sausage for a leaner option.
- For a spicy kick, add red pepper flakes during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg