Rigatoni crémeux au parmesan et à la saucisse

Ingrédients

• 1.25 lbs Italian sausage
• 12 oz. rigatoni pasta (uncooked)
• 1 15-oz can petite diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1.5 cups heavy cream
• 1 cup freshly grated parmesan cheese

Préparation

1. 1

   Cook pasta in liberally salted water 1 MINUTE LESS than manufacturer's instructions for al dente preparation then drain well. 12 oz. rigatoni

2. 2

   Meanwhile, remove casings from sausage (if applicable) then cook and crumble sausage in a large skillet (at least 12-inches wide) until nicely browned. Do not drain. 1.25 lbs sausage

3. 3

   Add tomatoes (with juice), oregano and remaining seasonings to skillet then bring to a boil and continue cooking until liquid has reduced almost completely (about 3-4 minutes). You just want to see a little thick, red sauce in the bottom of the skillet. 1 can tomatoes, 1 tsp each oregano & garlic, 1/2 tsp each red pepper flakes, pepper & salt

4. 4

   Stir in cream then bring to a bubbling simmer over medium-high heat. Continue cooking 8-10 minutes or sauce is glossy and coats the back of a spoon (we're looking for a thinner sauce, not anything as thick as alfredo). 1.5 c. cream

5. 5

   Stir in parmesan cheese until smooth. 1 c. parmesan

6. 6

   Gently fold in cooked rigatoni then cook for 1-3 minutes or until pasta is well coated and sauce is sticking nicely to the pasta.

7. 7

   Top with additional parmesan cheese if desired then serve immediately.