Creamy Italian Sausage Rigatoni
Directions
- 1Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Before draining, reserve about 1 cup of the pasta water.
- 2Heat a large skillet over medium-high heat. Cook the Italian sausage, breaking it into bite-sized pieces, until deeply browned and cooked through.
- 3Transfer the sausage to a plate, leaving the drippings in the pan. Reduce heat to medium and add the butter. Once melted, stir in the shallots and cook until softened.
- 4Add the garlic and cook until fragrant. Add the dried oregano, garlic salt, Kinder’s Butter Seasoning, and black pepper, and toast briefly.
- 5Pour in the heavy cream and stir, scraping up the browned bits from the bottom of the pan. Add 1/4 cup of the reserved pasta water and let simmer gently until slightly thickened.
- 6Whisk in the Parmesan cheese until smooth. Add another splash of pasta water if needed for consistency.
- 7Return the sausage to the pan, add the cooked rigatoni, and toss until coated. Top with fresh Parmesan, red pepper flakes, and chopped parsley.
Ingredients
- 1 lb mild italian sausage, casing removed
- 12 oz rigatoni
- 2 tbsp unsalted butter
- 1 large shallot, finely diced
- 5 whole garlic clove, minced
- 1 tsp dried oregano
- 1 tsp kinder’s buttery steakhouse seasoning
- 1/2 tsp garlic salt
- 1/4 tsp freshly cracked black pepper
- 1 1/2 cups heavy cream
- 1/2 cup pasta water, reserved
- 3/4 cup parmesan cheese, freshly grated
- 1/2 tsp red pepper flakes
- to taste fresh parsley, chopped
- olive oil (optional)
Equipment
large potlarge skillet
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