Rigatoni pasta is tossed with Italian sausages in a creamy Philadelphia, parsley and garlic sauce for a classic finish. You just can't go wrong.
30 Minutes. Comfort food made simple!
2 large Australian premium Italian sausages
3 Sprigs parsley
3 Garlic cloves
1/3 cup Natural chicken stock
70g Creamed cheese
Parmesan to serve
Bring a pot of salted water to boil. Cook pasta for 13 minutes. Drain and set aside.
While the pasta is cooking, crush the garlic. Squeeze the sausage meat from the casings, breaking into small pieces. Roughly chop the parsley. Bring a fry pan to medium heat with a drizzle of olive oil. Add the garlic and meat. Sauté for 3 – 4 minutes, browning all over. Season with salt and pepper. Add the stock and creamed cheese. Combine well then remove from heat. Stir through the pasta, parsley and a drizzle of olive oil.
Spoon pasta into bowls. Finish with parmesan.
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