Sausage with Rigatoni in Tomato Cream Sauce

TRACY JOYNER

By
@tracyann3369

Source: deepsouthdish.com

This tastes encredible and is a welcome change from regular spaghetti.

I usually don't have heavy cream on the shelf...but ALWAYS keep canned evaporated milk and it works great.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4-6
Prep:
10 Min
Cook:
30 Min

Ingredients

2 Tbsp
olive oil
2 Tbsp
unsalted butter
1 large
onion - sliced thin
2 lb
italian sausage - casings removed
4 clove
garlic - chopped
1 1/3 c
chicken broth
2 can(s)
diced tomatoes - undrained
2 c
heavy cream (i use 1 can evap.milk+broth to equal 2 cups)
2 large
palmful of dried parsley
1 tsp
kosher salt
1 tsp
black pepper
1 tsp
cajun seasoning (i use cayenne)
16 oz
rigatoni pasta
2 large
palmful parmeasan, plus extra for serving

Step-By-Step

1Cook the pasta to al dente according to package directions; drain and rinse well.

2Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.

3To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the parsley, salt, pepper and Cajun seasoning, stir well and taste to adjust the seasoning as needed.

4Add the drained and rinsed pasta to the sauce, stir and turn the heat down to low. Add in a large handful of Parmesan cheese and stir to incorporate. Just before servings, sprinkle a bit of additional Parmesan cheese on top of each plate of pasta.

5Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll probably need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Hashtag: #sausage