Description
This Saucy Sausage and Lemon Pasta is an irresistible Italian-American main course featuring perfectly cooked rigatoni tossed in a creamy, lemon-infused sauce with savory Italian sausage. The dish balances rich creaminess with bright citrus notes and a hint of spice, making it ideal for a flavorful weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (rigatoni or penne)
- 1 tablespoon olive oil
- 1 lb Italian sausage (casings removed)
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- ¾ cup heavy cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Optional Garnish
- Extra Parmesan cheese
- Lemon zest
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve ½ cup of the pasta water before draining the pasta. Set the pasta aside.
- Brown the Sausage: In a large skillet over medium heat, heat the olive oil. Add the sausage, breaking it up with a wooden spoon. Cook for 6–8 minutes until browned and cooked through.
- Sauté Aromatics: Add the minced garlic and red pepper flakes to the sausage in the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the white wine and simmer for 2–3 minutes until it is slightly reduced, scraping up any browned bits from the pan for added flavor.
- Add Cream and Lemon: Reduce heat to low and stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for 2–3 minutes to blend the flavors.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss well to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Finish with Cheese and Herbs: Stir in the grated Parmesan cheese and chopped fresh parsley. Season the dish with salt and black pepper to taste. Mix well to combine.
- Serve: Serve the pasta hot, garnished with extra Parmesan cheese and lemon zest if desired for added flavor and presentation.
Notes
- You can substitute the dry white wine with chicken broth for a non-alcoholic version.
- For a lighter sauce, use half-and-half instead of heavy cream.
- This recipe works well with both pork and chicken sausage varieties.
