Close your eyes and take a stroll with me through the narrow streets of a Tuscan village. Feel the cobblestones beneath your feet as the aroma of fennel and sage wafts through the air. With each mouthful, let this Creamy Tuscan Sausage Rigatoni with sage transport you straight to Northern Italy. The velvety sage-infused cream, the rich earthiness of fennel sausage, and the savoury Parmesan cheese combine to whisk you away, allowing you to taste Italy from the comfort of your own home.
INGREDIENTS FOR THIS TUSCAN SAUSAGE RIGATONI
- Olive oil: Use olive oil for cooking, adding a flavourful touch to the dish.
- Onion: Finely chop yellow or brown onion to create a savoury and aromatic base for the recipe.
- Garlic: Crush cloves of garlic to infuse the dish with a delicious burst of flavour.
- Italian sausages: Remove the casings from the Italian sausages before using it in this recipe. Italian sausage adds a savory and meaty element.
- Sage leaves: Finely dice fresh sage leaves, adding a fragrant and earthy taste that enhances the depth of the dish.
- Heavy cream: A creamy and rich ingredient that forms the base of the sauce, lending a velvety texture to the recipe..
- Rigatoni: Rigatoni pasta is a tube-shaped variety with ridges that perfectly hold the sauce and provide a satisfying bite.
- Parmesan cheese: Sprinkle grated Parmesan cheese on top of the dish when serving, adding a salty and nutty flavor to enhance the final taste.
FREQUENTLY ASKED QUESTIONS
Yes, you can use any type of pasta you prefer. However, rigatoni works well because its grooves help the sauce stick better.
Absolutely! If you prefer a lighter option, you can use alternatives like half-and-half, light cream, or non-dairy milk such as almond milk. Keep in mind that this may affect the richness and texture of the sauce.
To make a vegetarian version, you can substitute the Italian sausage with plant-based alternatives or add extra vegetables like mushrooms or bell peppers. For a vegan adaptation, choose vegan sausage and use plant-based cream or a combination of non-dairy milk and vegan butter.
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for 2-3 days. Cook the pasta separately and combine them when you’re ready to serve. Just note that reheating the dish may require adding a bit of liquid to loosen the sauce.
You can serve a variety of side dishes such as a simple green salad, roasted vegetables, or garlic bread to complement the Creamy Tuscan Sausage Rigatoni. These options add freshness and additional flavours to the meal.
Creamy Tuscan Sausage Rigatoni with Sage
- Total Time: 30 minutes
- Yield: 4 1x
Description
This delightful recipe for Creamy Tuscan Sausage Rigatoni is a quick and flavourful Italian dish. Italian sausages are cooked with onions, garlic, and fresh sage in a creamy sauce. The cooked rigatoni is then tossed in the sauce and served with grated Parmesan cheese and a touch of black pepper. It takes just 30 minutes to prepare and serves 4 people.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 4 Italian sausages, casings removed (1 per person)
- 1/2 cup of finely diced fresh sage leaves
- 1 cup of heavy cream
- 300g of dried rigatoni
- 80g of grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and add the rigatoni. Cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausages, breaking them up with a wooden spoon. Then, add the chopped onions and crushed garlic. Cook until the meat is browned and fully cooked.
- Reduce the heat and pour in the heavy cream. Scrape the bottom of the skillet to release any browned bits, as they hold a lot of flavour. Add the finely diced sage and simmer the mixture gently for 5 to 10 minutes until the sauce slightly thickens. Stir occasionally to prevent sticking. If the sauce appears too thick, you can add a splash of wine or chicken stock to adjust the consistency.
- Taste the sauce and season with salt as needed. Keep in mind that Italian sausage tends to be salty, so adjust accordingly.
- Add the cooked pasta to the sauce and stir until well combined.
- Serve the dish with a generous sprinkling of grated Parmesan cheese and freshly ground pepper.
Notes
Pro tips:
- For an authentic taste, go for Italian sausage from Northern Italy, which has flavours of fennel, anise, and coriander. If you prefer a spicier kick, opt for Southern Italian sausages instead.
- When it comes to the pasta, choose larger rigatoni noodles. Their ridges help the sauce stick better and make each bite more satisfying.
- To get the sauce just right, aim for a consistency similar to a runny custard. If it’s too thin, it won’t coat the pasta properly. If it’s too thick, it will lack that smoothness you want. Adjust the thickness by adding a bit of white wine or chicken stock until it’s perfect.
- For a fancy touch, you can fry whole sage leaves to use as a garnish. It adds an extra touch of elegance to your dish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Mediterranean
Keywords: Italian sausage, pasta, rigatoni with sausage, pasta recipe, Mediterranean
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