Your family will love this one-skillet Italian sausage rigatoni.

By Julie Brinkley

Not only is this pasta filling and easy to make, it’s incredibly flavorful.

Made with Italian sausage, chicken stock, heavy cream and parmesan cheese, this delicious recipe is rich, creamy and the perfect end to a long day.

Click here to watch a video on how it’s made.

WHAT YOU NEED

1 lb ground Italian sausage (mild or spicy)

1 onion, diced

1 green bell pepper, diced

Minced garlic, to taste

3 tablespoons tomato paste

1 can (8 ounces) tomato sauce

2½ cups chicken stock

1 cup heavy cream

1 tablespoon Italian seasoning

Salt and pepper, to taste

1 teaspoon red pepper flakes

 8 ounces rigatoni pasta

Grated parmesan cheese for serving. 

HOW TO MAKE IT

In a wide pan over medium high heat, brown sausage, drain grease.

Add bell pepper and onion and cook with sausage until the vegetables begin to soften.

Add garlic and cook until fragrant, 1 to 2 minutes.

Add tomato paste and stir until well combined, cooking until it begins to caramelize, 3 to 5 minutes.

Pour in tomato sauce, chicken stock and cream along with Italian seasoning, salt and pepper and red pepper flakes.

 Bring to a boil, then reduce to a simmer and stir in the pasta; cover and cook for 10 to 12 minutes, until pasta is done.

Uncover pasta and remove from the heat; let stand.

Enjoy!