Description
A comforting and satisfying dish featuring al dente pasta coated in a rich, creamy Parmesan sauce, paired with golden-brown seared Italian sausage medallions — simple, rustic, and bursting with flavor.
Ingredients
Units
Scale
- 12 oz pasta (such as ditalini or rigatoni)
- 1 tablespoon olive oil
- 1 lb Italian sausage links (mild or spicy), sliced into medallions
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and reserve 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add sausage medallions and sear until browned and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant.
- Lower heat and stir in heavy cream. Simmer for 2–3 minutes, then add Parmesan cheese. Stir until melted and smooth.
- Toss the drained pasta into the sauce, adding reserved pasta water as needed for desired consistency. Season with salt and pepper.
- Plate the pasta and top with seared sausage medallions. Garnish with extra Parmesan and fresh parsley.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- Reserve pasta water to adjust the sauce’s thickness without diluting flavor.
- Spicy sausage adds a flavorful kick if preferred.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
