Cooked - Macro-friendly, High Protein Creamy Italian Sausage Rigatoni

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

phillych3zst3ak

Macro-friendly, High Protein Creamy Italian Sausage Rigatoni

11.0

1360g (48oz) 96% ground beef

2 Tbsp Morton’s 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

1 tsp baking soda

15g olive oil (add to pan when cooking)

900g (32oz) cottage cheese

336g (1 can) fat free evaporated milk

120g (1 cup) Parmigiano reggiano

100g (1 cup) Fontina

60g (½ cup) Pecorino Romano

3 diced yellow onions

20 cloves garlic

2 tsp red chili flakes

1 tsp crushed fennel

½ tsp black pepper

5g (1 tsp) oil

784g (28oz) rigatoni or pasta of choice

Handful of parsley and chives

Combine sausage seasoning blend thoroughly. Add to lean ground beef, mix, rest for at least 15 minutes
Blend all cream sauce ingredients until smooth, place to side.
Heat olive oil in a large pot. Add beef in an even layer and cook undisturbed for 5 minutes before breaking apart. Continue cooking until browned, then remove.
In the same pot, brown onions. Add garlic, red chili flakes, fennel, black pepper, and olive oil. Cook 2–3 minutes.
Return beef to the pot. Reduce heat to low and stir in the cream sauce.
Cook rigatoni in salted water. Add to the sauce and toss to coat. Add parsley and chives if using. Thin with milk or pasta water if needed. Divide into 11 servings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 2 weeks ago

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