Creamy Sun-dried Tomato Rigatoni with Chicken Sausage

This creamy sun-dried tomato rigatoni with chicken sausage is the ultimate cozy pasta dish. It’s rich, flavorful, and comes together fast, perfect for busy weeknights or whenever you’re craving comfort in a bowl. The sun-dried tomatoes bring a deep, tangy sweetness that pairs so well with the creamy sauce and savory chicken sausage. Tossed with perfectly cooked rigatoni, it’s a meal you’ll come back to again and again.

What you'll need:

    •    8 oz rigatoni pasta

    •    2 Italian chicken sausages (casings removed)

    •    2 tbsp sun-dried tomato oil

    •    1 small shallot (finely chopped)

    •    3 garlic cloves (minced)

    •    1 tbsp or more of Calabrian chilies (adjust to taste)

    •    ½ cup oil-packed sun-dried tomatoes

    •    ¼ cup dry white wine

    •    3/4 -1 cup heavy cream ( depending how saucy you want it)

    •    ⅓ cup freshly grated parmesan cheese

    •    1 tbsp cold butter

    •    Zest of ½ lemon

    •    Salt and freshly cracked black pepper, to taste

    •    1/2 cup reserved pasta water

    •    6–7 fresh basil leaves (chopped)

For Serving:

    •    A dollop of ricotta cheese

    •    Extra lemon zest

    •    olive oil

    •    grated parmesan

    •   basil

Directions:

   1. Heat 1 tablespoon of sun-dried tomato oil in a skillet over medium heat. Add the chicken sausage, breaking it up with a wooden spoon. Cook until browned and cooked through. Transfer to a plate and set aside.

   2. In the same pan, add another tablespoon of oil if needed. Sauté the shallot until soft and translucent, about 2–3 minutes. Season with a pinch of salt. Add the garlic and Calabrian chili paste and cook for another 30 seconds until fragrant.

   3. Add the sun-dried tomatoes and cook for 1 minute.Pour in the white wine and let it simmer for 2–3 minutes, allowing the wine to reduce.

   4. Pour in the heavy cream and stir in the lemon zest and parmesan cheese season with salt and pepper. Let the sauce simmer for 6–7 minutes, stirring occasionally, until it slightly thickens. Remove from heat and set aside.

   5. Bring a pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions.

   6.Transfer the pasta directly from the pot to the sauce. Add the sausage, basil and cold butter. Warm it back up over medium heat. Gently toss to combine.(Adjust seasonings if necessary)

   7. Add reserved pasta water a little at a time ( you don’t have to use it all) just enough until the pasta is glossy and the sauce clings to the pasta

  8. Plate the pasta and top each serving with a generous dollop of ricotta, a drizzle of olive oil, extra lemon zest, more grated parmesan and  basil. ENJOY!