This recipe has been a work in progress. After two tries, I have made it our own and something the kids say is the best they ever had! It does take a bit to make, especially when you have to reduce the sauce down. So plan ahead. Don’t have rigatoni in your pantry? Any pasta will really do with this recipe. Overall, it’s a great pasta meal that they will want to have for lunch the next day.
Italian Sausage Pasta
Ingredients
- 1 lbs Italian Sausage
- 1 Small Onion
- 3 cloves Garlic
- 1 tsp Dried Marjoram
- 1/2 tsp pepper
- 1/4 tsp crushed rosemary
- 1/4 tsp Dried Thyme Leaves
- 1/4 tsp Red Pepper
- 12 oz uncooked rigatoni
- 3/4 cup chicken broth
- 1 1/2 cups heavy whipping cream
- 2/3 cup fresh grated parmesan cheese
- 2/3 cup sun-dried tomatoes drained
- 1/2 tsp Salt to taste
Instructions
- Brown the Italian Sausage. After 4-5 minutes add the onion to soften.1 lbs Italian Sausage, 1 Small Onion
- Reduce heat to low. Add garlic, marjoram, pepper, rosemary, thyme, red pepper. Cook for 1 minute and stir constantly. Plate mixture and cover with foil.3 cloves Garlic, 1 tsp Dried Marjoram, 1/2 tsp pepper, 1/4 tsp crushed rosemary, 1/4 tsp Dried Thyme Leaves, 1/4 tsp Red Pepper
- Cook pasta in separate pot according to package instructions and drain.12 oz uncooked rigatoni
- Add chicken broth to skillet working to deglaze the bottom and collect all the brown bits. Add heavy cream to skillet. Bring to boil and then reduce to a simmer. Reduce by half.3/4 cup chicken broth, 1 1/2 cups heavy whipping cream
- Turn heat to low and stir in the parmesan cheese, sun-dried tomatoes. Continue to cook until cheese is melted. Add sausage mixture back to skillet. Stir to coat. Season with salt and pepper to taste. Serve with pasta.2/3 cup fresh grated parmesan cheese, 2/3 cup sun-dried tomatoes, 1/2 tsp Salt
Notes
- Can take up to 20 minutes to reduce the chicken broth mixture
- be sure to drain sun-dried tomatoes.
