Ingredients:

  • 1 pound Rigatoni Pasta
  • 1 pound Italian Sausage (casings removed)
  • 1 tablespoon Olive Oil
  • 6 cloves Fresh Garlic (finely minced)
  • 4 tablespoons Unsalted Butter (cold, cubed)
  • 2 tablespoons All-Purpose Flour
  • 1 ½ cups Heavy Cream (35% fat)
  • ½ cup Low Sodium Chicken Broth
  • 1 ½ cups Freshly Grated Parmesan-Reggiano
  • 1 teaspoon Freshly Ground Black Pepper
  • Salt (to taste)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. While the water heats, heat olive oil in a large, deep skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook until deeply browned and fully cooked through (about 7–9 minutes). Drain off all but 1 tablespoon of fat, reserving the sausage.
  3. Reduce heat to medium. Add the minced garlic to the reserved sausage fat and cook gently for 60 seconds until fragrant. Do not allow the garlic to burn.
  4. Push the garlic aside slightly. Add the cubed butter and let it melt. Sprinkle in the flour and whisk constantly for 1 minute to create a light roux.
  5. Gradually whisk in the chicken broth until smooth. Slowly stream in the heavy cream while continuing to whisk gently. Bring the mixture to a bare simmer (small bubbles around the edge).
  6. Remove the skillet from the heat entirely. Gradually stir in the grated Parmesan cheese, a handful at a time, mixing until fully melted and smooth before adding the next batch. Season generously with black pepper.
  7. Add the drained rigatoni and the cooked sausage back into the skillet. Toss well to coat. Add splashes of the reserved pasta water as needed, tossing vigorously until the sauce clings beautifully to the pasta, achieving a glossy, velvety finish.
  8. Taste and adjust salt if necessary. Serve immediately, garnished heavily with fresh parsley.