Rigatoni with Italian Sausage, Mascarpone + Walnuts
This Rigatoni with Italian Sausage, Mascarpone + Walnuts is a rich, flavorful pasta recipe that's made with only 6 ingredients and can be on your table in under 30 minutes!
Servings: 4 servings
Calories: 985kcal
Ingredients
- 1 lb sweet Italian sausage removed from casing
- 2 whole cloves garlic gently crushed with the side of a knife
- 1½ cups canned tomatoes crushed
- salt and pepper to taste plus plenty of salt for the pasta water
- ½ lb Rigatoni or any other short shaped pasta
- 8 ounces mascarpone cheese
- ½ cup walnuts finely chopped
Instructions
- Place a large pot of water on the stove and bring it up to a boil.
- Add the sausage to a large skillet over medium-high heat. Use a spatula to break it up into little bits as it cooks. When the sausage is browned, add the garlic cloves and cook for about a minute.
- Add the crushed tomatoes, lower the heat and let simmer for 5-10 minutes. Season with salt and pepper to taste.
- Add a generous amount of salt to the boiling water, then drop in the pasta, give it a stir, and cook until al dente (follow package directions as time will vary with each brand).
- While the pasta cooks, stir the mascarpone into the tomato sauce until blended. Remove the garlic cloves and discard if desired (I always leave them in).
- Scoop out a cup of pasta water and set aside. Drain the pasta when it's ready, then add it to the pan with the sauce. Toss around for a few minutes until each piece of pasta is fully coated in sauce. Add more pasta water a little bit at a time to help loosen it up if the sauce is too thick. Taste for seasoning and adjust as needed.
- Sprinkle with the chopped walnuts, then serve immediately.
Notes
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- You don't want the walnuts to be deeply toasted for this dish. I like to perk them up in a 350℉ oven for about 5 minutes or so to make them extra crunchy and give them a little boost of flavor. But don't let them get browned.
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- If you're planning to make this with a chickpea or lentil pasta, be sure to drain and rinse the pasta under warm running water to remove any excess starch before adding it to the sauce. Then use plain tap water rather than pasta cooking water to add to the sauce. It will have better flavor this way.
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- Follow package directions for your pasta, as all brands cook a little differently. Set a timer and taste it towards the end to make sure it's perfectly al dente.
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- Try to chop the walnuts as finely as possible without any big chunks for the optimal texture.
Nutrition
Calories: 985kcal | Carbohydrates: 53g | Protein: 31g | Fat: 72g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Cholesterol: 143mg | Sodium: 984mg | Potassium: 750mg | Fiber: 5g | Sugar: 6g | Vitamin A: 992IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 4mg
