One-Pan Creamy Sausage & Root Rigatoni

Cheap, easy and incredibly taste. Italian sausage, parsnip, and leek melt into a rich, glossy cream sauce. All made in one pan

By Sam Luck-Leonard

Ingredients

• 1 1/2 cup chicken broth
• 1 leek (white and light green parts), sliced
• 1 parsnip, peeled and cut into cubes
• 1/2 cup heavy cream
• 1/2 cup Parmesan
• 1/2 lb Italian Sausage
• 3 garlic cloves, minced
• 8 oz dry rigatoni
• Olive oil
• Pepper
• Red pepper flakes
• Salt
• Thyme leaves

Instructions

1. Heat olive oil in a skillet over medium heat. Cook until browned and a little crispy, about 5-6 minutes
2. Add the leek slices with the parsnip cubes. Add a few thyme leaves with the stem. Cook over medium heat, stirring occasionally until the leek is silky and the parsnip starts to soften and pick up some color, about 5-7 minutes
3. Fish out and take out the thyme stems. Add 3 minced garlic cloves and red pepper flakes to taste. Cook about a minute more
4. Add the rigatoni directly to the pan. Pour in the chicken broth and heavy cream. Add extra broth/cream/water to mostly cover the pasta. Stir and bring to a boil, reducing to a strong simmer. Cook uncovered, stirring frequently, until pasta is al dente and the sauce has thickened. About 10-11 minutes
5. Stir in Parmesan with salt and pepper to taste. Let the pasta sit a minute to have the sauce settle. Serve and enjoy!