Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for one minute until fragrant. Pour in the heavy cream and bring to a simmer.
- Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Return the cooked sausage to the skillet and stir to combine with the sauce. Season with salt and pepper.
- Add the cooked rigatoni and toss until well coated with the sauce.
- Remove from heat and garnish with parsley.
- Serve hot and enjoy!
Tips for Success
- Use high-quality sausage for the best flavor.
- Cook pasta al dente to prevent it from getting mushy in the sauce.
- Feel free to add your favorite herbs and spices.
- If the sauce is too thick, thin it with a little chicken or vegetable broth.
Variations
- Use mild Italian sausage for a milder flavor.
- For a healthier option, substitute half-and-half or Greek yogurt for the heavy cream.
- Add vegetables like bell peppers or mushrooms for extra texture.
Serving Suggestions
This dish is delicious on its own, but you can elevate it with some garlic bread and a fresh green salad. A glass of red wine or iced tea would also pair nicely.
FAQs
- Q: Can I make this ahead of time? A: It’s best served immediately, but you can prepare the sauce and cook the pasta ahead. Reheat and combine when ready to serve.
- Q: Can I freeze leftovers? A: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight and reheat.
- Q: Can I use a different pasta? A: Absolutely! Penne, fettuccine, or spaghetti would all work well.
Enjoy!
We hope you enjoy this recipe! Let us know how it turns out.