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Four-Cheese Sausage Rigatoni

  • Author: Jennifer
  • Total Time: 50 minutes

Ingredients

Scale
  • 1 lb (450g) Italian sausage (spicy or mild, depending on preference)
  • 12 oz (340g) rigatoni pasta
  • 1 cup ricotta cheese (drained)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 medium onion, finely chopped
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional for some heat)
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

 

  1. Cook the pasta
    Start by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, usually about 8-10 minutes, until it’s al dente. Don’t forget to reserve about 1 cup of pasta water before draining! This starchy water will help thicken the sauce later.
  2. Cook the sausage
    While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté the sausage until it’s browned and cooked through, about 7-8 minutes. Once done, remove from the skillet and set aside. Leave any drippings in the pan for added flavor in the sauce.
  3. Sauté the aromatics
    In the same skillet, add the remaining tablespoon of olive oil. Toss in the garlic and onion, sautéing for 2-3 minutes until fragrant and soft. The aroma of garlic and onion sizzling away will instantly make your mouth water.
  4. Make the sauce
    Add the crushed tomatoes to the skillet, along with the heavy cream and chicken broth. Stir well to combine. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly. Stir in the dried basil, oregano, and red pepper flakes, if using. Season with salt and pepper to taste.
  5. Combine the sausage and pasta
    Return the cooked sausage to the skillet with the tomato sauce. Stir everything together and let it cook for another 3-4 minutes so the flavors meld.
  6. Mix in the cheese
    Lower the heat and add in the ricotta cheese, stirring it into the sauce until it’s fully incorporated and creamy. Then add the shredded mozzarella, provolone, and Parmesan. Keep stirring until the cheese is completely melted and the sauce is smooth.
  7. Combine pasta and sauce
    Add the cooked rigatoni to the sauce, tossing the pasta in the cheesy mixture until every piece is covered. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
  8. Serve
    Once everything is well combined and the rigatoni is coated in that creamy, cheesy sauce, serve it up hot. Sprinkle some extra Parmesan and fresh parsley or basil on top for a beautiful, flavorful finish.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

Nutrition

  • Serving Size: 6
  • Calories: 650
  • Sodium: 900mg
  • Fat: 35g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 28g

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Find it online: https://agreeablerecipes.com/four-cheese-sausage-rigatoni/