Creamy Sausage Rigatoni

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

Step 2: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks.

Step 3: Add the diced onion and cook for 3–4 minutes until softened.

Step 4: Stir in the minced garlic, Italian seasoning, red pepper flakes if using, salt, and black pepper. Cook for about 30 seconds until fragrant.

Step 5: Pour in the chicken broth and heavy cream, stirring well to combine. Simmer gently for 3–5 minutes.

Step 6: Add the butter and grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.

Step 7: Add the cooked rigatoni to the skillet and toss until fully coated in the sauce. Add reserved pasta water if needed to loosen the sauce.

Step 8: Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Sausage Rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to maintain the creamy texture. Avoid overheating to prevent the sauce from separating.