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Sausage and Paprika Parmesan Rigatoni
Prep Time: 30 minutes
Total Time: 4
Serves
10 minutes
10 minutes
- 1 tbsp olive oil
- 1 lb mild Italian sausage, removed from casing
- 2 cups thinly sliced shallots (about 6 medium-sized shallots)
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme leaves
- 12 oz rigatoni pasta
- 1 jar SAUZ Paprika Parmesan Alfredo
- 1/4 cup finely grated or shaved Parmesan cheese
- Pinch red pepper flakes (optional)
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Prep Time: 30 minutes
Total Time: 4
Instructions:
- Heat oil in a large skillet set over medium-high heat. Add in sausage meat and cook for 8 to 10 minutes, breaking up with a wooden spoon, until browned, crisp and cooked through. Remove from skillet and set aside, leaving 1 tbsp of rendered fat in skillet.
- Add shallots, and reduce heat to medium-low. Cook, stirring occasionally for 15 to 20 minutes, or until softened and caramelized. Add a splash of water, if needed, to prevent scorching. Add garlic and thyme and cook for an additional 2 minutes or until fragrant.
- Meanwhile, cook rigatoni in a large pot of salted boiling water until al-dente. Drain pasta, reserving ⅓ cup pasta water; set aside.
- Add reserved sausage meat, Paprika Parmesan Alfredo and cooked pasta into skillet and stir to combine. Add in reserved pasta water and cook for an additional 2 to 3 minutes, or until sauce is heated through and pasta is evenly coated.
- Finish with grated parmesan cheese and sprinkle of red pepper flakes (if using).
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Buon Appetito!
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