Have you ever made creamy browned butter sauce before? This deliciously aromatic and simple rigatoni recipe made with Italian Sausage is going to be your next favourite meal. And it can be made in under 15 minutes!
Cream & Brown Butter Rigatoni with Sausage & Sage
Cooking Time
15 mins
Servings
2
Method:
- Cook the Napolina Rigatoni in a large pan of salted boiling water until al dente following the packet instructions then drain, leaving a ladle of pasta water aside.
- In a frying pan over a medium heat, add the Napolina Olive oil followed by the sausage and half of the sage leaves then fry until browned and cooked through. Then set aside saving the fried sage for garnish.
- In a skillet over a medium heat, melt the butter then add in the remaining sage and cook gently until the butter turns a beautiful golden brown colour .
- Then add in the shallots and garlic and fry for a further 2 mins until aromatic.
- Next pour in the double cream followed by a dash of pasta water, the grated Parmesan cheese and the cooked sausage. Season with salt and pepper to your liking and mix together well until thick and creamy.
- Fold in the cooked rigatoni gently coating all of the pasta in the sauce then plate up immediately and serve with more Parmesan cheese and fried sage leaves and enjoy!
Ingredients
- 1 tbsp Napolina Light in Colour Olive Oil
- 200g Napolina Rigatoni
- 200g Italian sausage (we use fennel sausages), removed from casings and rolled into small balls
- 50g salted butter
- 1 medium shallot, finely chopped
- 10 sage leaves
- 120ml double cream
- 2 cloves garlic, finely chopped
- 30g Parmesan cheese, grated, plus more for serving
- Salt and pepper to taste!
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
