Sausage Rigatoni
Ingredients
- 1/2 lb. mild or hot Italian sausage
- 1/2 small head radicchio Italian cabbage (for color) ⓘ
- 1/2 medium onion, sliced or chopped
- 6 cloves garlic, peeled and chopped ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/2 lb. rigatoni or mostaccioli (smaller) ⓘ
- 1 pint half and half cream ⓘ
- 2 Tbsp. olive oil (or other) ⓘ
- 1/4 cup dry white wine ⓘ
- 1/2 cup Parmesan cheese grated ⓘ
- grated nutmeg ⓘ
- salted water ⓘ
Instructions
- Remove casings from sausage, crumble meat.
- In a deep heavy frying pan over medium-low heat, melt butter, add sausage, onion and cook slowly, stirring occasionally until sausage is lightly browned.
- Meanwhile cook rigatoni in boiling salted water until al dente; drain well. Saute garlic in small saucepan with oil until golden.
- Add garlic and thinly sliced radicchio if available, cream and wine to sausage and onions.
- (Don't get too hot or it will curdle cream.)
- Increase heat to medium-high and bring to a boil.
- Adjust so mixture boils gently, stirring occasionally until sauce thickens (approx. 5 minutes) Mix in the drained rigatoni with the grated Parmesan cheese.
- Sprinkle a little ground nutmeg for a great flavor.
- Serve with additional grated Parmesan cheese. Serves 4.
Nutrition & Diet Analysis (per serving)
958
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).