Ingredients:

  • 1 lb Rigatoni pasta
  • 2 tbsp Kosher salt
  • 1 lb Italian sausage meat, casings removed
  • 1 tbsp Extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 2 cups Heavy cream
  • 1.5 cups Freshly grated Parmesan cheese
  • 0.5 tsp Red pepper flakes
  • 0.5 cup Reserved pasta water
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the crumbled Italian sausage and cook without moving for 3-4 minutes to develop a mahogany crust. Break into small pieces, add onions, and sauté until translucent. Stir in minced garlic for 30 seconds.
  2. While sausage browns, cook rigatoni in boiling water with 2 tablespoons of salt. Cook for 2 minutes less than the package directions for true al dente. Reserve at least 1 cup of starchy pasta water before draining.
  3. Reduce skillet heat to medium. Pour in the heavy cream and bring to a gentle simmer, scraping up the browned bits (fond) from the bottom of the pan.
  4. Whisk in the grated Parmesan cheese and red pepper flakes until smooth. Slowly add 1/2 cup of the reserved pasta water to emulsify the sauce.
  5. Add the drained rigatoni to the skillet. Toss continuously for 2 minutes over medium heat until the sauce thickens and clings to the pasta. Garnish with fresh parsley and serve immediately.