Rigatoni with Italian Sausage and Marinara Cream Sauce

Marianara, chicken broth, Italian sausage and crushed red peppers are cooked down to a thick sauce then combined with rigatoni pasta in this hearty bowl of marinara. Homemade marinara tastes far better than jarred and is so easy to make!

Sheri

Rigatoni with Italian Sausage and Marinara Cream Sauce

5 from 1 vote

Marinara, chicken broth, and Italian sausage are cooked down to a thick sauce then combined with rigatoni pasta in this hearty meal!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 3639

Ingredients Equipment Method

Ingredients

1 tablespoon olive oil
1 pounds mild or hot Italian sausage casings removed
1/2 cup chicken stock
1 onion chopped
3 cloves garlic minced
2 cups Marinara jarred or homemade
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1/4 cup light cream
1 pound rigatoni

Equipment

Method

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock and cook until it almost evaporates, about 5 minutes. Stir in the sausage, Marinara, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.