Creamy Sausage and Zucchini Rigatoni
Most creamy pasta sauces either feel like a heavy dairy bomb or end up watery when you add vegetables. I render the sausage fat first, then use it to sweat the zucchini until it practically melts; when combined with a splash of cream and starchy pasta water, it creates a silky emulsion that clings to the ridges of the rigatoni without drowning it.
Ingredients
Ingredients (~4 servings)
- 1 lb mild Italian sausage bulk or casings removed
- 1 lb rigatoni dry
- 4 tablespoons olive oil divided
- 6 small zucchini courgettes, sliced into 1/8-inch rounds (~1.5 lbs)
- 4 cloves garlic thinly sliced
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon red chili flakes
- 1 sprig fresh rosemary
- 3/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Zest and juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Brown sausage in 2 tablespoons olive oil over medium-high heat for 6-8 minutes until crispy. Remove sausage, leaving fat in pan.
- Add remaining oil, garlic, fennel seeds, and chili flakes. Cook 60 seconds.
- Add zucchini and rosemary sprig. Cook 8-10 minutes until softened.
- Boil rigatoni until al dente. Reserve 1 cup pasta water.
- Add cream and sausage back to zucchini. Simmer gently.
- Drain pasta and add to sauce. Toss with pasta water and Parmesan until glossy.
- Remove rosemary. Finish with lemon zest, juice, salt, and pepper.
Notes
Vigorous tossing is key to creating a creamy, emulsified sauce.
Did you make this recipe?Let me know how you liked it below!