Creamy Rigatoni with Sausage and Parmesan

Ingredients:

• 250g (9 oz) rigatoni pasta
• 200g (7 oz) Italian sausage (mild or spicy), crumbled
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

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Preparation :

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.
2. Cook the sausage: In a large pan over medium heat, add olive oil and cook the crumbled sausage until browned. Remove from the pan and set aside.
3. Sauté the aromatics: In the same pan, add the chopped onion and cook until soft. Stir in the garlic and cook for another 30 seconds.
4. Make the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning, salt, and pepper. Let it simmer for 3-4 minutes.
5. Combine everything: Return the sausage to the pan, then add the cooked pasta. Stir in the Parmesan cheese and mix well. If the sauce is too thick, add some reserved pasta water.
6. Garnish and serve: Plate the pasta, sprinkle with extra Parmesan, and top with fresh basil.

Enjoy your creamy rigatoni with sausage! Let me know if you need adjustments. 😊