Description
Rattlesnake Pasta is a spicy and creamy Italian-inspired dish that combines al dente pasta with savory spicy Italian sausage, a rich creamy sauce infused with smoked paprika and jalapeños, and finished with Parmesan cheese and fresh parsley. Perfect for those who enjoy a flavorful, heat-kissed pasta meal that is quick and easy to prepare.
Ingredients
Scale
Pasta
- 1 lb pasta (penne, rigatoni, or fettuccine works well)
- Salt (for pasta water)
Sauce and Sausage
- 1 tablespoon olive oil
- 1 lb spicy Italian sausage (or chicken sausage for a lighter version)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 2 jalapeños, diced (seeds removed for less heat, optional)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions in salted boiling water until al dente. Drain well and set aside.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it into smaller pieces as it cooks. Cook for 6-8 minutes, or until browned and thoroughly cooked. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine all the flavors. Add smoked paprika and crushed red pepper flakes if using. Bring the mixture to a simmer and let it cook gently for 3-4 minutes until the sauce thickens slightly.
- Combine the Pasta: Return the cooked sausage to the skillet, stirring to mix with the sauce. Add the cooked pasta and toss everything together until the pasta is evenly coated with the creamy sauce.
- Add Cheese: Stir in the grated Parmesan cheese, tossing continuously until the cheese melts and the sauce becomes creamier. Season with salt and pepper to your taste.
- Serve: Serve immediately, garnished with freshly chopped parsley and extra grated Parmesan cheese on top if desired.
Notes
- For a milder version, remove the seeds from the jalapeños or omit the red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Use chicken sausage as a leaner alternative to traditional spicy Italian sausage.
- Make sure to reserve some pasta water to adjust the sauce consistency if necessary.
- Freshly grated Parmesan cheese melts better than pre-grated versions.
