Creamy Chipotle Pork Sausage Rigatoni

Hearty rigatoni pasta tossed with savory pork sausage in a mildly spiced chipotle cream sauce, served with buttered steamed broccoli.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sugar

Tags

• quick
• comfort food
• savory
• rich
• spicy
• sauté
• smoky

Ingredients

• 2 pound pork sausage (mild, ground)
• 16 ounce rigatoni pasta
• 1 tablespoon avocado oil
• 1 can tomato sauce
• 2 tablespoon chipotle peppers in adobo (minced)
• 1 cup heavy cream
• 0.5 cup parmesan cheese (grated)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 pound broccoli florets (frozen)
• 2 tablespoon unsalted butter

Instructions

1. Bring a large pot of salted water to a boil and cook rigatoni pasta according to package directions. Drain and set aside.
2. Heat avocado oil in a large skillet over medium-high heat. Add ground pork sausage and cook for 6 to 8 minutes, breaking it apart until browned and thoroughly cooked.
3. Stir in tomato sauce, minced chipotle peppers in adobo, dried oregano, and 1/2 tsp salt into the skillet with the pork sausage. Simmer for 3 minutes.
4. Lower heat to medium-low, then pour in heavy cream and grated parmesan cheese. Stir continuously for 2 minutes until sauce is smooth and creamy.
5. Toss drained rigatoni pasta into the skillet, coating the noodles completely in the creamy sausage sauce.
6. Steam frozen broccoli florets according to microwave package instructions. Toss steamed broccoli with unsalted butter and remaining 1/2 tsp salt, serving alongside the pasta dish.

Notes

Leftovers reheat easily in the microwave with a splash of milk or broth to keep the cream sauce smooth.

Nutrition (per serving)

• Calories: 680
• Protein: 38 g
• Carbohydrates: 52 g
• Fat: 34 g
• Fiber: 3.5 g
• Sodium: 920 mg
• Saturated Fat: 14 g
• Sugar: 4 g
• Cholesterol: 85 mg