Description
A flavorful and creamy Italian-inspired pasta dish featuring browned Italian sausage simmered in a zesty lemon cream sauce, tossed with perfectly cooked rigatoni or linguine, and finished with fresh Parmesan and herbs.
Ingredients
Scale
Pasta
- 12 ounces dried pasta such as rigatoni or linguine
Meat
- 1 pound Italian sausage, casings removed
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt, to taste
- Black pepper, to taste
Garnish
- 1/4 cup chopped fresh parsley or basil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
- Sauté Aromatics: Add the minced garlic and red pepper flakes to the skillet with the sausage. Cook for 30 seconds until fragrant, stirring continuously to avoid burning.
- Simmer with Broth: Pour in the chicken broth, scraping up any browned bits from the pan. Allow it to simmer for 2 minutes to meld flavors.
- Add Cream and Lemon: Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce gently simmer for 3 to 4 minutes until it thickens slightly.
- Toss Pasta with Sauce: Add the drained pasta to the skillet along with the grated Parmesan cheese. Toss well to coat the pasta in the sauce, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season and Garnish: Season the dish with salt and black pepper to taste. Remove from heat and garnish with chopped fresh parsley or basil before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Use pork, chicken, or turkey sausage as alternatives for different flavors or dietary preferences.
- Reserve pasta water is key to adjust the sauce consistency and help it cling to the pasta.
