Creamy Italian Sausage Rigatoni with Cottage Cheese
Ground Italian sausage browned with tomato paste and seasonings, simmered with marinara sauce and water, then combined with blended cottage cheese for a creamy texture. Cooked rigatoni tossed to coat. Finished with Parmesan and fresh basil.
Ingredients
- 1 cup cottage cheese, 4% small curd, blended
- salt, pinch(optional)
- pepper, pinch(optional)
- 8 ounces rigatoni, uncooked, to al dente
- 16 ounces ground mild Italian sausage, browned
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar(optional)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ⅓ cup red wine(optional)
- ⅝ cup water
- 24 ounces marinara sauce
- Parmesan cheese, for garnish
- fresh basil, for garnish
Instructions
- 1
Blend cottage cheese with salt and pepper until smooth, then set aside.
- 2
Bring salted water to boil in large pot and cook rigatoni to al dente, about one to two minutes less than package directions.
- 3
Brown ground sausage in large skillet over medium heat, breaking into small pieces. Cook until no pink remains and drain excess grease.
- 4
Add tomato paste and seasonings to sausage, mix well, and cook for two to three minutes.
- 5
Pour red wine into pan to deglaze, then add marinara sauce and water.
- 6
Simmer sauce for eight to ten minutes.
- 7
Stir blended cottage cheese into sauce to combine.
- 8
Add cooked rigatoni to skillet and toss to coat.
- 9
Serve immediately topped with Parmesan cheese and fresh basil.
Tips
Blend cottage cheese until very smooth to avoid lumps in sauce.
Cook rigatoni slightly under package time to prevent mushiness when combined with sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat on stovetop or microwave.
Prepare through step 7 up to 1 day ahead. Cook rigatoni fresh before serving and combine as directed.
Serve immediately with additional Parmesan and fresh basil.
Common Mistakes
Do not skip blending cottage cheese to avoid grainy texture in sauce.
Do not overcook rigatoni before adding to sauce to avoid mushy final dish.
Do not skip deglazing pan to avoid flat flavor from sausage residue.