Sausage Rigatoni!

Steph and Jack were away for the week-end so Elle and I got to play in the kitchen!  She first made brownies (barely visible on the counter in the pic) and then we made our favorite dish that Steph makes - Sausage Rigatoni.  We even found the particular Classico sauce that we could no longer find during the Covid years!  The recipe is below.

Ingredients (Serves 6-8)

1 lb. of rigatoni pasta

1 lb. Italian sausage

2 cloves of minced garlic 

1 jar (24 ounces) Classica Marina with Plum Tomatoes & Olive Oil (pic above)

1/4 cup fresh grated parmesan cheese

1 pkg. (8 ounce) of Philadelphia Cream Cheese (cubed)

Several fresh basil leaves (torn or chopped to garnish)

Start heating the large pot of water to boil the pasta.

Brown the sausage in a large skillet.  Drain any excess grease (usually there isn't much so draining isn't needed)  Add minced garlic and place on low.  Add the sauce and continue to cook on low.

When the pasta water is boiling, add the pasta and begin cooking per directions.  Usually 11-12 minutes.   Add the cubed cream cheese to your sauce and stir regularly until it has melted and blended.  Turn heat up if necessary.

Drain the pasta when cooked to liking and add to pasta sauce.  Stir until blended and ready to serve.

Add parmesan cheese and basil to liking.