If you’re looking for a quick, hearty, and utterly satisfying meal, look no further than this Creamy Rigatoni with Italian Sausage. Perfect for busy weeknights or leisurely weekends, this one-pot dish combines the rich flavors of Italian sausage with creamy pasta in a way that will leave everyone at the table asking for seconds. Let’s dive into this mouth-watering recipe!
Ingredients
For a serving of 4, you will need:
- 1 pound rigatoni pasta
- 2 tablespoons neutral cooking oil (e.g., canola or vegetable oil)
- 1 pound Italian sausage (sweet or spicy, depending on your preference)
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ cup sun-dried tomatoes (chopped)
- ½ cup chicken stock (or broth)
- 3 cups heavy cream
- Kosher salt, to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Crushed red pepper, to taste
- ¼ cup reserved pasta water (from cooked pasta)
- ½ cup Parmigiano Reggiano, shredded
Grocery List
When shopping for this recipe, make sure to include:
- Rigatoni pasta
- Neutral cooking oil
- Italian sausage
- Unsalted butter
- Shallots
- Garlic
- Tomato paste
- Sun-dried tomatoes
- Chicken stock or broth
- Heavy cream
- Kosher salt and black pepper
- Garlic powder, onion powder, Italian seasoning
- Crushed red pepper
- Parmigiano Reggiano cheese
Cooking Instructions
- Cook the Rigatoni: In a large pot, bring 4 quarts of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (about 8–10 minutes). Reserve ¼ cup of the pasta water before draining.
- Brown the Sausage: In a large skillet over medium heat, add the neutral cooking oil. Remove the sausage from its casing and crumble it into the skillet. Cook for about 5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium-low and add butter. Once melted, add diced shallots and a pinch of salt; cook for 1 minute. Then add minced garlic, tomato paste, and chopped sun-dried tomatoes; cook for another minute.
- Deglaze and Simmer: Pour in the chicken stock, scraping up any bits stuck to the bottom of the skillet. Bring to a simmer.
- Add Cream and Seasonings: Stir in heavy cream and allow it to simmer gently. Season with salt, black pepper, garlic powder, onion powder, Italian seasoning, and crushed red pepper.
- Thicken the Sauce: Add the reserved pasta water to help thicken the sauce. Let it simmer for about 10 minutes until it reduces slightly.
- Combine Ingredients: Remove from heat and stir in fresh spinach until wilted. Mix in shredded Parmigiano Reggiano cheese followed by the cooked sausage and rigatoni.
- Serve: Garnish with additional Parmesan cheese and parsley if desired. Enjoy your creamy rigatoni!
Cooking Time
- Total Time: Approximately 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutritional Information
This dish serves four people with approximately:
- Calories per serving: 750 kcal
- Total Fat: 45g
- Saturated Fat: 25g
- Carbohydrates: 60g
- Protein: 25g
Tips & Notes
- For added flavor, consider using spicy Italian sausage for a kick.
- You can substitute heavy cream with half-and-half for a lighter version.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
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This Creamy Rigatoni with Italian Sausage is not just a meal; it’s an experience that brings comfort and joy to your dining table. Gather your loved ones and enjoy this decadent dish tonight!
