Rigatoni Roasted Garlic Cream with Italian Sausage

• 12 ounces rigatoni
• 4 cloves garlic, roasted
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 pound Italian sausage, casing removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Wrap garlic cloves in foil and roast for 30 minutes. Let cool, then squeeze out the roasted garlic.
2. 2 Cook rigatoni according to package instructions until al dente. Drain and set aside.
3. 3 While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles.
4. 4 Stir in roasted garlic, cream, Parmesan, butter, salt, pepper, and red pepper flakes if using. Simmer until sauce thickens.
5. 5 Add the cooked rigatoni to the skillet and toss to coat in the sauce.
6. 6 Serve immediately garnished with chopped parsley.

Equipment

• Large pot
• Skillet
• Oven-safe dish for garlic

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Use turkey sausage for a lighter option.

Substitutions

• Substitute rigatoni with penne or fusilli if desired.
• Use vegan cream and cheese alternatives for a vegan version.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a richer flavor, add a splash of pasta water to the sauce.
• Roast extra garlic for sandwiches or bread spreads later in the week.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of cream.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pair with a glass of robust red wine like a Chianti.

FAQ