Cheesy Italian Rigatoni

Ingredients

• 12 ounces (about 4 cups) uncooked dried rigatoni
• 1 pound hot Italian sausage
• 1/4 cup diced onion
• 2 tablespoons finely chopped fresh garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 4 (2 tablespoons) Land O Lakes® Butter Balls
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 cup Land O Lakes® Heavy Whipping Cream
• 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded
• 1/4 cup grated Parmesan cheese, plus additional for garnish
• Fresh basil, as desired for garnish
• Fresh cracked pepper, as desired for garnish

Instructions

1. 1

   Cook rigatoni in large pot of salted boiling water according to package directions until al dente. Drain; set aside.

2. 2

   Cook sausage in 12-inch skillet over medium heat, stirring occasionally, 6-7 minutes or until browned. Add onion, garlic, salt and Italian seasoning; cook, stirring, 2-3 minutes or until onion begins to soften. Push sausage mixture to edge of skillet. Add Butter Balls to center of skillet; cook until melted. Add flour; cook, stirring constantly, 1 minute. Stir flour mixture into sausage mixture. Gradually stir in broth. Reduce heat to medium-low; cook 3-4 minutes or until sauce begins to thicken.

3. 3

   Add whipping cream, Cheddar cheese and 1/4 cup Parmesan cheese; cook, stirring, until cheese is melted and sauce is creamy. Add rigatoni; toss until pasta is evenly coated. Remove from heat. Adjust seasoning if needed. Garnish with additional Parmesan cheese, cracked pepper and basil.