Ingredients
Scale
- 400g rigatoni pasta
- 250g Italian sausage, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rigatoni in boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Stir in minced garlic and cook for another minute.
- Pour in heavy cream, simmer until slightly thickened.
- Add grated Parmesan, salt, and pepper. Mix well.
- Combine cooked rigatoni with the sauce and toss to coat evenly.
- Garnish with chopped parsley before serving.
Notes
- Feel free to add sautéed mushrooms or spinach for extra flavor and nutrition.
- Use ‘light’ cream to reduce richness if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg