Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, sliced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the rigatoni in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned and cooked through.
- Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and sauce thickens.
- Add cooked pasta to the skillet and toss to coat evenly. Season with salt and pepper.
- Garnish with chopped herbs and serve hot.
Notes
- You can substitute Italian sausage with turkey or chicken sausage for a lighter option.
- For a gluten-free version, use gluten-free pasta.
- Adjust red pepper flakes to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg