Description
This saucy sausage and lemon pasta is a creamy, flavorful Italian-inspired dish perfect for a satisfying weeknight dinner. Featuring tender rigatoni or penne tossed in a luscious sauce made with Italian sausage, fresh lemon zest and juice, garlic, red pepper flakes, and Parmesan, it’s an indulgent yet easy meal that comes together quickly on the stovetop. The bright lemon flavor brightens the richness of the cream and sausage, while a touch of pasta water helps create a smooth, silky sauce. Garnished with fresh parsley and extra cheese, this recipe promises a deliciously balanced taste that is both comforting and vibrant.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (such as rigatoni or penne)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Salt and black pepper to taste
Garnish
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually around 10–12 minutes. Reserve 1/4 cup of the pasta water before draining and set the pasta aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until the sausage is browned and cooked through, about 6–8 minutes.
- Sauté Garlic and Red Pepper: Add minced garlic and red pepper flakes (if using) to the skillet. Cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Lemon and Cream: Stir in the lemon zest, lemon juice, and heavy cream, scraping the browned bits off the bottom of the pan for added flavor. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
- Melt in Parmesan: Add the grated Parmesan cheese to the sauce and stir well until the cheese melts completely and the sauce is creamy.
- Toss Pasta with Sauce: Add the drained pasta to the skillet, along with a splash of the reserved pasta water. Toss everything thoroughly to coat the pasta evenly with the sauce.
- Season and Serve: Taste and season with salt and black pepper as needed. Serve the pasta hot, garnished with chopped parsley and extra Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add yogurt off the heat to avoid curdling).
- You can swap Italian sausage with chicken or turkey sausage for a leaner protein option.
- Add sautéed spinach or peas for a boost of vegetables and color.
- Reserve some pasta water to adjust the sauce consistency as needed.
