Smoky Cajun Sausage and Rigatoni in Garlic Cream Sauce
Ingredients:
1 lb Italian sausage (smoked or spicy, sliced into coins)
12 oz rigatoni pasta
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped for garnish
Directions:
1. Cook the Sausage: In a large skillet, heat olive oil over medium-high heat. Add the sliced sausage and cook for 5-7 minutes until browned and slightly crispy. Remove the sausage from the skillet and set aside.
2. Prepare the Pasta: While the sausage cooks, bring a pot of salted water to a boil. Cook the rigatoni according to the package instructions. Drain, reserving 1/4 cup of pasta water, and set aside.
3. Make the Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Sprinkle in Cajun seasoning and smoked paprika, stirring to combine.
4. Add the Cream: Pour in the heavy cream and chicken broth. Stir well, scraping any browned bits off the bottom of the skillet for extra flavor. Bring the sauce to a simmer and cook for 3-5 minutes, allowing it to thicken slightly.
5. Toss the Pasta: Add the cooked rigatoni to the skillet with the cream sauce. Toss to coat the pasta evenly. If needed, add some of the reserved pasta water to achieve your desired sauce consistency.
6. Combine with Sausage: Stir the cooked sausage back into the skillet, combining it with the pasta and sauce. Let it cook for an additional 1-2 minutes to heat everything through.
7. Garnish and Serve: Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes
Servings: 4-6
Calories: Approx. 700 per serving