It’s best to cook rigatoni al dente. To cook pasta al dente means to cook the pasta so that it’s soft yet firm at the core of the noodle. The pasta cooked al dente should feel firm to the bite, hard under your teeth, while being soft yet not mushy.
To achieve this desirable pasta texture you normally have to boil pasta 2 to 3 minutes shorter than normal. For instance, if your package instructions tell you to cook pasta for 12 minutes in boiling water that means that to cook your pasta al dente, you should cook it for 10 minutes (2 minutes less) once the water starts boiling.
What kind of sausage to use?
Crumbled Italian Sausage. I used 15 oz of crumbled mild Italian sausage. I used the mild kind but only because my local grocery store was out of spicy Italian sausage. This recipe tastes good with some spice in it!
Italian sausage links. You can also use Italian sausage in casings. I would remove the casings and slice the sausage.
Chicken or turkey sausage is another great option.
Beyond Sausage, a brand is a great option for a plant-based, vegetarian version.
The Directions – How to make sausage rigatoni
Here I provide detailed step-by-step photos and instructions on how to make this delicious Italian recipe! A more detailed recipe is provided in the recipe card below at the bottom of this post.
1) First, you will cook crumbled Italian sausage with 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop. Once the sausage is completely cooked through, drain any grease or liquid.
2) Next, you will add the remaining ingredients into the same skillet. Start with minced garlic and Italian seasoning:
3) Then, add uncooked rigatoni:
4) Add chicken broth and heavy cream:
5) Add tomato sauce:
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