Creamy Italian Sausage Rigatoni

High-protein rigatoni with homemade low-fat Italian sausage and a blended cottage-cheese cream sauce, finished with sautéed onions, garlic, herbs, and Parmesan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 2 Tbsp kosher salt, 1 Tbsp black pepper, 1 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp Italian seasoning, 1 Tbsp sugar, 2 tsp crushed fennel, 1 tsp red chili flakes, and 1 tsp baking soda. Add to 1360g (48oz) 96% lean ground beef, mix, let it rest at least 15 minutes.

Step 2

Blend 900g (3 3/4 cups) cottage cheese, 336g (12oz can) fat-free evaporated milk, 120g (1 cup) Parmigiano Reggiano, 100g (1 cup) Fontina, and 60g (1/2 cup) Pecorino Romano until smooth. Set aside.

Step 3

Heat 15g (1 Tbsp) olive oil in a large pot. Add beef (low-fat Italian sausage) in an even layer and cook until browned all the way through, then break apart and cook until browned. Remove meat.

Step 4

Cook 784g (28oz) rigatoni in salted water.

Step 5

In the same pot, cook 3 diced yellow onions until browned. Add 20 cloves minced garlic, 2 tsp red chili flakes, 1 tsp crushed fennel, 1/2 tsp black pepper, and 5g (1 tsp) olive oil. Cook 2–3 minutes.

Step 6

Return beef to pot, reduce heat to low, and stir in cream sauce. Add pasta to sauce and toss to coat, then add chopped parsley and chopped chives. Thin with pasta water or milk if needed. Divide into 11 servings.