Ingredients:

  • 450g Rigatoni pasta
  • 450g Ground Italian sausage
  • 15ml Olive oil
  • 56g Unsalted butter
  • 20g Garlic, minced
  • 480ml Heavy cream
  • 100g Freshly grated Parmesan cheese
  • 3g Salt, adjust to taste
  • 1g Black pepper
  • 8g Fresh parsley, chopped

Instructions:

  1. Boil a large pot of salted water and cook rigatoni according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add Italian sausage, breaking it into small chunks, and cook until browned. Remove from the pan and set aside.
  3. Lower the heat to medium, melt the butter into the sausage fats, and add minced garlic. Sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes. The sauce should thicken.
  5. Reduce heat to low and whisk in the Parmesan cheese until melted and smooth. Stir the sausage back into the sauce.
  6. Fold in the cooked rigatoni, tossing gently. If the sauce is too thick, stir in reserved pasta water until desired consistency is reached.