Creamy Sausage (Turkey) Rigatoni
This Creamy Sausage (Turkey) Rigatoni is rich, comforting, and packed with flavor — perfect for an easy, indulgent weeknight dinner!
Servings: 4 servings
Ingredients
- 12 oz rigatoni pasta the ideal shape to catch the creamy sauce
- 1 lb turkey sausage casings removed, lean and flavorful protein
- 2 tbsp olive oil for sautéing and adding richness
- 1 small onion diced, adds sweetness and depth
- 2 cloves garlic minced, essential aromatic component
- 1 cup heavy cream creates the silky sauce base
- 1 cup chicken broth balances creaminess with savory notes
- 1 cup grated Parmesan cheese adds sharp, nutty flavor
- 1 tsp Italian seasoning a fragrant blend of herbs
- Salt and pepper to taste, to enhance all the flavors
- Fresh parsley chopped for garnish, adds freshness and color
Instructions
Cook the Rigatoni
- Bring a large pot of salted water to a boil. Add the 12 oz rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta in a colander and set aside, reserving about half a cup of pasta water.
Brown the Turkey Sausage
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it up with a wooden spoon as it cooks. Sauté until browned and cooked through, about 6-8 minutes. Remove any excess fat if necessary.
Sauté Onion and Garlic
- Add the diced onion to the skillet with the sausage and cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant, careful not to burn it.
Build the Creamy Sauce
- Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir to combine and bring to a gentle simmer. Add 1 teaspoon of Italian seasoning, then season with salt and pepper to taste. Let the sauce cook for about 5 minutes, allowing it to thicken slightly.
Combine Pasta and Sauce
- Add the drained rigatoni to the skillet with the creamy sausage sauce. Toss to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water until desired consistency is reached.
Stir in Parmesan Cheese
- Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese. This will melt into the sauce, making it incredibly creamy and flavorful.
Garnish and Serve
- Sprinkle freshly chopped parsley over the top before serving to add color and fresh herbal notes.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Measuring Cups and Spoons
- Grater
Notes
- Reserve some pasta water to adjust sauce consistency and help it adhere to the rigatoni.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with added milk or broth to loosen sauce.