Rigatoni with Sausage and Chives
For a quick weeknight meal, this Rigatoni with pork sausage and chives is a comforting meal. The sauce is made with shallots, reduced white wine and heavy cream. Garnished with Parmesan cheese and chives, this dish is both filling and delicious.
Servings 4 servings
Equipment
- 1 12" non-stick skillet
Ingredients
- 1 pound Rigatoni pasta short pastas such as orecchiette or penne can be used as well
- Salt and pepper
- 1 pound hot or mild Italian sausage casings removed
- 2 shallots minced
- 1 clove garlic finely minced (optional)
- ½ cup white wine
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 ounce Parmesan cheese grated, 1/2 cup, plus extra for serving
- ¼ cup finely chopped chives
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until cooked through, about 8 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate. Add shallots to fat left in pan and cook over medium-high heat until softened, about 3 minutes. Add the garlic (if using) and cook for 1 minute, or until fragrant.
- Add wine and simmer until almost evaporated, about 2 minutes. Add cream and broth and simmer until sauce is slightly thickened, about 7 minutes. Stir in sausage and cook to let flavors meld, about 2 minutes. Remove from heat, stir in Parmesan, and season with salt and pepper to taste. Add sauce and chives to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve with extra Parmesan.
Notes
NOTE: If you can shop at a Trader Joe's, I added 1 tsp of their Trader Joe's Mushroom and Company Multi Purpose Umami Seasoning Blend
Recipe source: Slightly adapted from Cooks Country Magazine June / July 2015 issue