Servings: 4 servings
Calories: 550kcal
Equipment
- large pot
- Large skillet
- measuring cups
- measuring spoons
Ingredients
For the Pasta
- 12 oz rigatoni pasta the perfect shape to hold onto that creamy sauce!
For the Sauce
- 12 oz spicy Italian beef sausage adds a delightful kick and hearty flavor.
- 1 cup heavy cream creates a rich, velvety texture.
- 1/2 cup grated Parmesan cheese brings a nutty and salty note.
- 4 cloves garlic minced for aromatic goodness.
- 1 cup low-sodium chicken broth adds depth and moisture.
- 2 tsp Italian seasoning a blend of herbs that elevates the flavor profile.
Instructions
How to Make Creamy Beef Sausage Rigatoni
- Begin by boiling your rigatoni in a large pot of salted water. Cook for about 8-10 minutes until al dente; drain and set aside.
- In a large skillet over medium heat, add the sliced spicy Italian beef sausage. Cook for about 5 minutes until browned and slightly crispy.
- Add the minced garlic into the skillet with the sausage. Sauté for 1 minute until fragrant and golden.
- Pour in the heavy cream and low-sodium chicken broth. Stir in the grated Parmesan cheese and Italian seasoning. Let the mixture simmer for about 5 minutes until it thickens.
- Toss the cooked rigatoni into the skillet, mixing gently until every piece is well-coated with the creamy sauce.
- Plate your delicious Creamy Beef Sausage Rigatoni immediately. Garnish with extra Parmesan or fresh basil, if desired.
Notes
Always salt your pasta water generously. Reserve some pasta water before draining for extra creaminess in the sauce if needed.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 40g | Protein: 25g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 2mg
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