Spicy Italian Sausage Rigatoni with Roasted Red Pepper Cream
Ingredients:
1 pound rigatoni pasta
1 pound spicy Italian sausage, removed from casing
1 large yellow onion, chopped
2 cloves garlic, minced
2 red bell peppers, roasted, peeled, and seeded (or 1 jar roasted red peppers, drained)
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for extra spice)
Salt and freshly ground black pepper to taste
Fresh basil leaves, chopped, for garnish
Directions:
1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Cook the sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the red pepper cream sauce: In a blender or food processor, combine the roasted red peppers and heavy cream. Blend until smooth and creamy.
5. Combine and simmer: Pour the red pepper cream sauce into the skillet with the onions and garlic. Stir in the Italian seasoning and red pepper flakes (if using). Bring the sauce to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
6. Finish the dish: Stir in the cooked Italian sausage and Parmesan cheese. Season with salt and pepper to taste.
7. Add the pasta: Add the drained rigatoni to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
8. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving