Creamy Sausage Rigatoni
this incredibly simple pasta recipe is honestly one of the best recipes I have when you want a simple but delicious weeknight pasta . it comes together in less than 30 minutes and doesn't take millions of ingredients to make . that's why it's throat goat approved .
ingredients
1 package of pasta (i used rigatoni)
1 lemon (juice and Zest)
1 lb Italian sausage
1 yellow onion (thinly sliced)
2 tbsp fresh sage (chopped)
1 tsp fennel seeds
2 tbsp butter
3/4 cup heavy cream
1/4 cup grated parmesan
1 large pinch of pepper
splash of pasta water .
step 1. boil your pasta to package directions, reserving a small amount of pasta water for later.
step 2. over medium heat melt 1 tbsp of butter and cook your onions about 6 minutes until softened and glossy . we're not trying to brown them here so go low and slow and stir! set aside.
step 3. add other tbsp of butter to the pan and add your sausage. cook until browned then add your sage and fennel. give it a quick stir and push to the side of the pan. turn your heat to low now.
step 4. add your cream and then slowly add in your parmesan a little at a time , stiring to make sure well combined before adding more . afterwards add your pepper and lemon juice . stir .
step 5. add your pasta and onions back to the pan with a splash of pasta water . (about 1/4 a cup worth or less ) stir to combine then plate, adding your lemon zest on top at the end.
try it and TELL ME your throat isn't grateful for this.
If you're anything like me, you're always on the hunt for a dinner recipe that's both incredibly delicious and surprisingly simple to whip up. That's exactly what this Creamy Sausage Rigatoni delivers! While the original recipe covers the basics beautifully, I wanted to share some extra tips and tricks I've learned to truly elevate this dish and make it a staple in your rotation. Whether you're looking to perfect your sauce, experiment with different pasta shapes, or even scale it for a crowd, I’ve got you covered. First, let's talk about the star of the show: the creamy sauce. Achieving that perfect, velvety consistency is key for any creamy sauces for pasta. My secret? Don't rush the Parmesan. Adding it slowly, a little at a time, and stirring continuously as suggested in the recipe, helps it melt smoothly into the cream without clumping. Also, that splash of reserved pasta water is a game-changer! It's starchy, helping to emulsify the sauce and make it cling beautifully to the rigatoni pasta. For an even richer flavor, I sometimes like to add a tiny pinch of nutmeg to the cream sauce – it really brings out a warmth that complements the Italian sausage perfectly. Speaking of Italian sausage, this recipe is so versatile. While the original uses a classic ground Italian sausage, don't hesitate to experiment! If you love a bit of a kick, go for spicy Italian sausage. If you can only find links, just remove them from their casings before browning. You can even add some extra veggies like finely diced bell peppers or a handful of fresh spinach during the last few minutes of cooking for added color and nutrients. I've also found that really browning the sausage well before adding the sage and fennel seeds ensures maximum flavor in every bite. Now, about the pasta itself. Rigatoni is fantastic for this dish because its ridged surface and wide tube perfectly capture all that delicious rigatoni sausage cream sauce. However, if you happen to have mezzi rigatoni, penne, or even sausage linguine on hand, this sauce will still taste incredible. The key is to cook your pasta al dente – slightly firm to the bite – as it will continue to cook a bit more when tossed with the hot sauce. This prevents it from becoming mushy, which is always a disappointment! Ever found yourself needing to cook pasta for 30 people? While this recipe is great for a small gathering, scaling up requires a few considerations. For larger batches, I'd recommend making the sauce in separate, smaller pots or using your largest stockpot. Cook the pasta in multiple batches if your pot isn't big enough to avoid overcrowding, which can lead to uneven cooking. And remember to have plenty of parmesan rigatoni ready to grate directly over each serving! You can also prepare the sauce ahead of time and just reheat it gently, adding the freshly cooked pasta right before serving. Finally, for those who enjoy a rigatoni pasticciati style dish, you can absolutely adapt this recipe! After tossing the creamy sausage rigatoni with the sauce, transfer it to a baking dish, top with extra Parmesan and perhaps some mozzarella, and bake until bubbly and golden. It adds another layer of comfort and makes for a fantastic make-ahead meal. This creamy sausage rigatoni is truly a G.O.A.T. for the throat kind of meal – simple, satisfying, and utterly delicious!
❤️🙏😜