Ingredients
Scale
- 400g rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, sliced
- 1 red bell pepper, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook rigatoni pasta in salted boiling water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned.
- Add garlic and red bell peppers, sauté for 2-3 minutes.
- Pour in heavy cream, stir in Parmesan cheese, and season with salt and pepper. Simmer until sauce thickens.
- Mix in cooked rigatoni, toss to coat evenly.
- Garnish with fresh basil before serving.
Notes
- You can substitute Italian sausage with vegetarian options or chicken.
- For a spicier kick, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 620 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 105mg