1 pound Spicy Chicken Italian sausage, cut into 1⁄2-inch pieces
Salt and freshly ground black pepper, to taste
1 cup small dice yellow onion
2 teaspoons minced garlic cloves
3 cups low-sodium chicken broth
1 (14.5 oz) can tomato sauce
1 teaspoon crushed red pepper flakes
12 ounces rigatoni pasta
3⁄4 cup heavy cream
1⁄2 cup finely shredded parmesan cheese
2 tablespoons minced fresh parsley
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the chicken sausage and sauté, stirring often until the sausage is well caramelized, about 3-4 minutes.
Add the onions to the pan and cook, stirring often until the onions start to caramelize, about 4-5 minutes. Add the garlic and sauté for 1 minute longer.
Pour in the chicken stock and tomato sauce, as well as the crushed red pepper and the dry pasta. Bring the pan to a boil and cook, stirring frequently until pasta is nearly tender,
about 12-13 minutes.
Add the heavy cream, adjust the seasoning with salt and pepper and continue to cook the pasta, stirring often, until the liquid has reduced, and the pasta is al dente, about 5 minutes longer.
Remove the pan from the heat and add the parmesan cheese and chopped parsley. Serve while hot.
