Ingredients
Scale
- 400g rigatoni pasta
- 250g Italian sausage links, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in heavy cream and bring to a simmer, stirring occasionally.
- Stir in grated Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly.
- Add cooked rigatoni to the skillet and toss to coat evenly.
Notes
- You can substitute Italian sausage with chicken or turkey sausage for a leaner version.
- For extra flavor, add red pepper flakes or fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 125mg