Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the rigatoni in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Add cooked rigatoni to the skillet, tossing to coat evenly with sauce. Season with salt and pepper.
- Garnish with chopped fresh herbs before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half. Add red pepper flakes for some spice or cherry tomatoes for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 650 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg