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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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

Directions Step-By-Step

1
Cook the pasta to al dente according to package directions; drain and rinse well.
2
Heat 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.
3
To 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.
4
Add 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.
5
Variation: 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