Ingredients
Scale
- 400g rigatoni pasta
- 250g breakfast sausage, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook rigatoni according to package instructions until al dente, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream, stir, and simmer for 3-4 minutes to thicken.
- Mix in grated Parmesan cheese until melted and sauce is creamy. Season with salt and pepper.
- Add cooked pasta to the sauce, toss to coat thoroughly.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can add sautéed mushrooms or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 125mg