Instructions
Step 1: Cook the rigatoni according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat and cook the sliced sausage until browned. Remove and set aside./n
Step 3: In the same skillet, sauté chopped onion until soft, then add minced garlic and cook until fragrant./n
Step 4: Stir in diced tomatoes, tomato sauce, and chicken broth, mixing well./n
Step 5: Add Cajun seasoning, smoked paprika, salt, and black pepper, then let simmer for 5–7 minutes./n
Step 6: Pour in heavy cream and stir to combine into a creamy sauce./n
Step 7: Add mozzarella and Parmesan cheese, stirring until melted and smooth./n
Step 8: Return the sausage to the skillet and mix well.
/nStep 9: Add cooked rigatoni and toss until fully coated in the sauce./n
Step 10: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth or cream to maintain the sauce’s texture, or microwave in short intervals while stirring.
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