Kitchen Notes No. 2

Creamy Chicken Sausage Pasta

Creamy pasta, uncomplicated and comforting, meant for weeknights when you want something warm without committing to a project. Chicken sausage keeps it grounded; a simple cream sauce pulls everything together.

Ingredients

8 oz pasta (rigatoni, fettuccine, or similar)

8 oz fully cooked chicken sausage, sliced into coins

2 tbsp unsalted butter

2 cloves garlic, finely minced

1/2 cup heavy cream

1/4 cup freshly grated Parmesan, plus more for serving

1/4 tsp ground nutmeg

Kosher salt

Freshly cracked black pepper

Reserved pasta water (about 1/2 cup)

Method

Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup of the pasta water, then drain.

In a wide pan over medium heat, melt the butter. Add the sliced chicken sausage and cook until lightly browned on both sides. Add the garlic and cook just until fragrant, about 30 seconds. Lower the heat slightly and stir in the heavy cream, nutmeg, salt, and pepper. Let the sauce simmer gently for 2–3 minutes until just thickened. Add the pasta to the pan, tossing to coat. Loosen the sauce with reserved pasta water as needed until glossy and cohesive.

Finish with Parmesan and toss again. Serve immediately with crusty bread/butter and garnish with freshly cracked black pepper and additional Parmesan on top.