Description
This creamy sausage pasta blends savory flavors with comforting textures, providing a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 pound rigatoni
- 16 ounces mild Italian sausage
- Pinch of red pepper flakes
- 28 ounces marinara sauce
- 1 cup heavy cream
- 1 cup frozen peas
Instructions
- Cook the rigatoni in salted boiling water until al dente, then drain and set aside.
- In a large skillet, brown the Italian sausage until golden brown.
- Stir in the marinara sauce and simmer for a few minutes to meld flavors.
- Add heavy cream and optional red pepper flakes, then simmer until thickened.
- Fold in the cooked rigatoni and frozen peas until evenly coated. Use reserved pasta water to adjust consistency if needed.
- Stir in grated Parmesan cheese and remove from heat.
- Serve hot with extra cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
For a vegetarian option, swap sausage for a veggie crumble or mushrooms.
Ensure pasta is al dente since it continues cooking in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg