Ingredients
Method
- Boil the rigatoni in salted water until it is al dente and reserve some water.
- Brown the Italian sausage in a skillet until it is fully cooked and crumbled.
- Sauté the garlic and onion in the sausage fat until the vegetables are soft.
- Simmer the heavy cream and tomato paste until the sauce is slightly thickened.
- Toss the cooked pasta with the sauce and cheese until every piece is coated.
Nutrition
Notes
Always grate your Parmesan from a block to ensure it melts smoothly into the sauce. If the sauce becomes too thick while tossing, simply add a tablespoon of reserved pasta water to loosen the texture. My family prefers using mild sausage, but spicy varieties add a wonderful depth.