Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. However, rigatoni works well because its grooves help the sauce stick better.

Can I substitute the heavy cream?

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.

How can I make this recipe vegetarian or vegan?

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.

Can I make this dish ahead of time?

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.

What can I serve as a side dish with this pasta?

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

Name: Creamy Tuscan Sausage Rigatoni with Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
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

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

Units Scale

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

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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