Creamy Mozzarella Sausage Rigatoni in Garlic Herb Sauce

Shopping list

• 1.25 pounds Italian sausage — casings removed

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• 12 ounces rigatoni

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• 3 tablespoons unsalted butter

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• 5 garlic cloves — minced

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• 3 tablespoons all-purpose flour

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• 0.75 cup chicken broth

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• 1.25 cups heavy cream

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• 2 cups mozzarella — freshly shredded, divided

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• 1 teaspoon Italian seasoning

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• 0.5 teaspoon dried basil

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• 0.5 teaspoon dried oregano

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• 0.5 teaspoon smoked paprika

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• 0.5 teaspoon black pepper

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• 0.25 teaspoon red pepper flakes — optional

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• 0.5 cup reserved pasta water — as needed

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• 3 tablespoons parsley or basil — chopped

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Step by step

1. 1

   Cook the rigatoni in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.

2. 2

   Cook the sausage in a large skillet over medium-high heat for 7 to 9 minutes, breaking it into irregular crumbles and allowing dark caramelized edges to develop.

3. 3

   Transfer the sausage to a plate and leave about 1 tablespoon of rendered fat in the skillet.

4. 4

   Melt the butter in the skillet. Add the garlic and cook for 30 seconds.

5. 5

   Sprinkle in the flour and stir continuously for 1 minute. Slowly whisk in the chicken broth and heavy cream.

6. 6

   Add the Italian seasoning, basil, oregano, smoked paprika, black pepper, and optional red pepper flakes. Simmer gently until slightly thickened.

7. 7

   Reduce the heat to low. Gradually stir in 1½ cups mozzarella until melted and smooth.

8. 8

   Return the sausage to the skillet. Add the rigatoni and fold everything together until the sauce settles inside the pasta tubes.

9. 9

   Sprinkle the remaining mozzarella over the surface, cover, and let it melt for 2 to 3 minutes.

10. 10

    Finish with chopped parsley or basil and serve hot.