Creamy Rigatoni with Italian Sausage & Asparagus
⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes
I dreamt up this dish one day because I was craving pasta, but wanted to work some vegetables in too. Luckily for me, there was also a sale on Italian sausages, so it felt like it was meant to be. Since making it the first time, it's been added to my regular rotation.
Creamy rigatoni tossed with asparagus spears, parmesan cream sauce, and browned mild Italian sausage.
The sausage does a lot of the heavy lifting here because the browned bits left in the pan flavor the whole sauce. I like using mild Italian sausage instead of spicy because it lets the garlic, parmesan, and asparagus come through more clearly. Then I add the heat back in with red pepper flakes at the end.
Rigatoni works especially well for cream sauces because the sauce gets trapped inside the pasta tubes and along the ridges. I tried this once with fettuccine and it was still good, but the rigatoni version is my go-to.
The asparagus cooks quickly in the same pan after the sausage comes out. I keep it slightly crisp so it still has texture against the creamy sauce. Leftovers hold up well too. The sauce thickens in the fridge, so I usually stir in a splash of water before reheating.
Ingredients
🍽️ Servings: 2 • 🔥 Calories/Serving: 820 • 💪 Protein/Serving: 32g
8 oz rigatoni pasta
2 mild Italian sausages
1 bunch asparagus, chopped into 1 to 2-inch pieces
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
¾ cup grated parmesan cheese
½ tsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes, plus more for serving
¼ cup reserved pasta water
Steps
Step 1
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Before draining, reserve ¼ cup of the pasta water.
Step 2
Place the Italian sausages in a large skillet and add enough water to come about halfway up the sides of the sausages. Bring to a gentle simmer over medium heat.
Step 3
Cover the skillet and let the sausages simmer for 10 minutes. Remove the lid and continue cooking until the water evaporates.
Step 4
Once the water cooks off, let the sausages brown in the skillet for 2 to 3 minutes per side until golden and slightly crisp on the outside. Transfer them to a plate.
Step 5
Add the olive oil to the same skillet. Add the chopped asparagus and cook for 3 to 4 minutes until bright green and slightly tender, but still crisp in the center.
Step 6
Add the garlic and red pepper flakes. Stir for about 30 seconds until fragrant.
Step 7
Pour in the heavy cream. Lower the heat to medium-low and stir in the parmesan cheese until the sauce looks smooth and creamy.
Step 8
Add the cooked rigatoni and reserved pasta water to the skillet. Toss until the pasta is fully coated and glossy.
Step 9
Season with salt and black pepper to taste. Slice the sausages and place them over the pasta before serving. Finish with extra parmesan and more red pepper flakes.
Make it your own!
🌶️ Use Hot Italian Sausage
If you like a little more heat, swap the mild sausage for hot Italian sausage and cut back slightly on the pepper flakes.🍋 Add Lemon
A squeeze of lemon at the end brightens the cream sauce and works especially well with the asparagus.🥬 Swap the Vegetables
Broccoli, spinach, or peas all work here if asparagus is out of season or not your thing.🧄 Add More Garlic
I’ve made this with five cloves before and had zero regrets.
Try it with…
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Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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