Method
6 steps
01
Cook the Italian sausage in a skillet until browned. Remove from the pan and set aside.
02
In the same skillet, melt the butter and sauté the chopped shallot and minced garlic until fragrant.
03
Season the mixture with dried oregano, garlic salt, and butter seasoning.
04
Pour in the heavy cream and a splash of pasta water. Let it simmer until the sauce is slightly thickened.
05
Toss in the cooked rigatoni, add the browned sausage back into the skillet, and mix until everything is evenly coated in the sauce.
06
Finish by stirring in freshly grated Parmesan cheese and a pinch of red pepper flakes.
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