Creamy Sun-Dried Tomato Pesto Rigatoni with Italian Sausage

Creamy Sun-Dried Tomato Pesto Rigatoni with Italian Sausage

4 servings
I’ve already made this twice in the past week so I figured it deserved a permanent spot on my feed.

Ingredients

  • Italian sausage
    1 lb
  • olive oil
  • shallot
    1
  • garlic
    3 clove
  • cherry tomatoes
    1 c
  • oregano
  • thyme
  • parsley
  • salt
  • pepper
  • rigatoni
    16 oz
  • reserved pasta water
    ¾ c
  • pesto rosso
    ⅓ c
  • chicken broth
    1 c
  • heavy cream
    1 c
  • red pepper flakes
  • grated Parmesan

Directions

Prepare ingredients

  1. 1

    Dice the shallot and mince the garlic.

Cook sausage

  1. 1

    Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned and cooked through, breaking it apart with a spoon.

Sauté vegetables

  1. 1

    Add diced shallot and minced garlic to the skillet. Sauté until fragrant and the shallot is translucent.

Combine ingredients

  1. 1

    Add cherry tomatoes, oregano, thyme, parsley, salt, and pepper to the skillet. Cook until tomatoes are softened.

  2. 2

    Stir in pesto rosso, chicken broth, and heavy cream. Cook until the sauce is well combined and heated through.

Cook pasta

  1. 1

    Cook rigatoni according to package instructions until al dente. Reserve 3/4 cup of pasta water before draining.

Finish dish

  1. 1

    Add cooked rigatoni to the skillet with the sauce. Stir in reserved pasta water to reach desired sauce consistency.

  2. 2

    Season with red pepper flakes and grated Parmesan before serving.

Creamy Sun-Dried Tomato Pesto Rigatoni with Italian Sausage

Creamy Sun-Dried Tomato Pesto Rigatoni with Italian Sausage

30 min4 servings863 cal

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