Last updated on March 29th, 2018
Travelers come in two varieties: pro-cruise and anti-cruise. Mr. Fox loves cruises and the day-trips to land they provide. I prefer to savor the flavor of a single destination. Who says opposites don’t attract?
Prior to our 2001 Mediterranean cruise, which offered four hours in Capri, six hours in Barcelona, two hours in Florence, and etc., Mr. Fox and I lingered for 3 whole glorious days in Rome. I fell lastingly in love with the city’s ancient piazzas, fountains, statuary, gardens, food, and wine. Rome was on my mind when I filmed this week’s recipe.
Rigatoni alla Salsiccia e Panna is molto delizioso! The rigatoni is cooked al dente, and lovingly sauced with sweet Italian sausage (“salsiccia”); heavy cream (“panna”), and fragrant rosemary. It’s a highly-perfumed dish that comes together in just 14 minutes.
Click the “play” arrow to watch me make this opulence, and to hear me repeatedly mispronounce the recipe’s name. And then, in the comments field below, let me know if you might try the recipe, which I originally discussed back in 2015. Also, please tell me if your ideal vacation involves a floating hotel. Are you pro-cruise or anti-cruise?
xKevin
Here’s the printable:
A classical Italian dish of tube-shaped pasta (rigatoni), sausage (salsiccia), cream (panna), and fresh, fragrant rosemary. The whole dinner comes together in about 14 minutes (once the pasta water has boiled).
Ingredients
- 1 lb Rigatoni pasta, cooked al dente per package directions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage, crumbled
- 1 14.5 ounce can diced tomatoes and their juices
- 1 tablespoon fresh, finely-chopped rosemary
- 1/2 cup heavy cream
- 1 tablespoon (or more, to taste) fresh, minced parsley
- Freshly-grated Parmesan cheese
Instructions
- Heat the butter and oil in a large skillet over a medium flame. When the butter melts, add the sausage, and saute until browned and cooked through — about 7 minutes. Then stir in the diced tomatoes and their juices, followed by the rosemary, cream, and parsley. Saute over high heat until the cream bubbles and thickens -- about 2 minutes.
- Divide the pasta between 4 plates. Top with the sausage sauce, and a sprinkling of Parmesan cheese.
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Growing my own says
Wonderfully simple. Can’t wait to try!
Kevin Lee Jacobs says
Hi Growing my own – Yay! Let me know how the dish turns out for you.
scribble says
pro-cruise. I used to hate them until my dad wanted me to go on a river cruise with him. Something about cruising with my dad, playing cards and being waited on…fabulous.
Marie says
Looks marvelous as usual Kevin!! Will be giving this one a try 🙂
Chris says
I made it tonight, and my husband loved it . “Smells gooooood ” he said, as I was making it. I didn’t have fresh rosemary or parsley, had to use dry, but I do grow both during the summer, as well as my own tomatoes. Also, instead of cream, I used a cheese and cream pasta sauce of which I had half a jar in the refrig. Lastly, I like to make the pasta al dente, then dump it in the sauce, put it on low, and let the sauce soak in ( same sauce”) while we eat our salad. It turned out just right. This recipe is a real keeper. I can hardly wait for summer for me to grow my own tomatoes and herbs. We will put up twinkle lights out on the porch, put on some Italian music, pour some wine , butter some fresh bread , and enjoy !!
Chris says
Kevin, as far as the cruise goes, I’m with you. I get seasick just going on a small boat snorkel outing. So no cruises ever for me. My husband and I are land -based and personally like to spend 2-3 nights per stop on a maximum 2 week vacation. Just right for us.
Kevin Lee Jacobs says
Hi Marie – If you try the recipe, let me know how it works out for you.
Hi Chris – Thanks for the comments. I’m so glad you liked this rigatoni reverie!
Shirley B. says
ANTI-cruise!
There are no trees on a cruise ship!
Chris says
My husband also commented that it was “meaty ” . He is learning to cook since he retired, and we make lots of different pasta sauces. I keep them somewhat “Veggie”, but he appreciates a more “meaty” sauce – may have something to do with his midwestern Irish and German background. You are correct that by using Italian Sausage, there is no need for salt, pepper, garlic – just that wonderful rosemary !!
Ginuzza says
Cheers Kevin, did that cruise turn you into a cruise loving traveler? We also didn’t think we were people who would like cruises, but after taking just one….we were completely sold on them. Weve taken them alone, and now we’ve taken our kids on a Disney cruise and we think it’s the best way to travel. What cruise line did you take on the Mediterranean? That’s going to be our next cruise!
Rebekah Zhuaw says
I have made this approximate recipe with a delicate dose of ground fennel rather than fresh rosemary, for a surprisingly delicious flavor twist. Wondering if you might produce a fennel recipe or two, Kevin??
Erika Kolecki says
Thank you for the tips on blueberry bushes. I did not know to disbud for a couple years, and it may explain their lack of production. Will do that this year. As for pruning…well the deer decided to help out. (sigh)
The recipe is outstanding! It’s amazing how something so easy to make can smell and taste this good. Anyone who has yet to try it are in for a treat.
Merrill in Illinois says
The recipe looks good and I am a fan of your subtle humor (rosemary for memory). When you have parsley left over do you freeze it? I found a technique on line to save the balance of parsley when I buy a bunch and only use a small portion. After cleaning and fairly dry you pull off the leaves and put an amount of leaves at the bottom of a small plastic bag. Stuff it down there kind of like a cigar, roll up the bag and secure with a rubber band. Put in freezer. When I need parsley I pull it out of the freezer and chop off the portion I need. Very handy.. The parsley stems go into the bag in the freezer that contains veg for making vegetable stock.
I would tend to be anti cruise. At first I thought that the large cruise ships looked top heavy and would not be stable in stormy seas. This winters news footage of cruise ships being capably managed by the crew and captain resolved that for me. The concern I have is the turnaround time (seems brief) when cruise ships get into port and are cleaned in less that a day. Really?
Kevin Lee Jacobs says
Hi Rebekah – I adore fennel!
Hi Ginuzza – Sadly, the Mediterranean cruise did not turn me into a cruise-lover. I wanted more time in certain cities, but always had to return (much too soon!) to the ship.
Hi Erika – I’m so glad you tried — and liked — this recipe.
Hi Merrill — That’s exactly how I freeze parsley. Glad you “got” the rosemary joke in the video!
Brenda Vandenberg says
I’m pro-cruise although I really enjoy several days on land to explore also. I’m looking forward to making this dish. It looks hearty and I’m sure will have a marvelous fragrance to fill the house
Kevin Lee Jacobs says
Hi Brenda – Let me know how the recipe works out for you!
Diane says
Sounds like the perfect dinner – fast, easy and delicious- for a family gathering for my mom’s 90th birthday on April 7. Thank you!
Nancy says
After trying cruising twice in the Caribbean , we’ve decide we are not cruisers. Honestly, we hate crowds of people. It felt like vacationing at the mall for us! The party scene, the shows, the games – yikes. I understand from friends that the European River Cruises are very different from this so we may try those in the future.
Like you, we like the “stay in one place and explore out” kind of vacation. And we have found the perfect way to do it – Home Exchanging!!! We’ve completed over 15 , 10 in the USA and 5 in Europe. Consider it Kevin – I think it would be right u your ally! Your home and gardens are lovely.
Maggie Smith says
Went on our first cruise last year. It was a good one to start with since we went to Alaska. The driving would have been exhaustive. We were able to get off in many ports, some were walk around towns and others were active, like A T V tours way out in no where and river rafting, also nowhere. All that said, probably be our last cruise. We prefer to research a destination with ideas for sights, restaurants and city walking tours. Good part is there is no way the hotel will leave without you. That said, go to Alaska .
wyva says
Kevin – do you have a suggestion for a substitute for the sausage, for those who do not eat meat?
Gretchen Grayum says
I am so glad I ran across you Kevin! I so much enjoy your emails and information. I can smell this already! YUM! I also appreciate all of your gardening information. I have a client who planted little blueberry shrubs around her doggie’s ashes and they need help! ~~~ I own a fun gardening business in Montana and so I just wanted to share with you all a successful thing I tried this winter. I bought a long [actually cute, even] pounded metal planter that hangs by chains. I had a carpenter hang it from my ceiling in front of my best window – transplanted all of my garden herbs in there, and I have been cooking with fresh herbs ever since!! ~~~ gretchen [I sealed it well so no leaking] HAPPY EASTER! [Your mock up kitchen is gorgeous]
Betty says
I live in small town Midwest and can’t find sweet Italian sausage. They do have mild Italian sausage in the freezer section. What is the difference?
Barb Milburn says
This! This will be on the menu soon! Thank you, Kevin. BTW: I’m with those of you who prefer land and fewer people. And Kevin, 2 hrs in Florence! Omg! That, alone, calls for days!!!
Sally says
I will definitely make this dish, but I will make my own pasta using the Phillips electric pasta maker that was a gift from my son-in-law. If you have used this appliance you know how very easy it is to make your own pasta.
phyllis says
I made your recipe before and love all the flavors. We cruised to Alaska, cruised on the Danube and now we will cruise the Mediterranean next month. We enjoy our cruises but also love spending a week or two in Mexico (via timeshare).
Joan says
Hi Kevin – Sounds like a great cruise you took with Silver Fox. I haven’t been on one, and myself I couldn’t ever stand to have all the people around me with no chance to get off. I, am more one on one or two, but can’t do the crowds.
Having said that, your Italian dish sounds great, now I have to go and get the necessary ingredients to make it.
Love – Joan
Annie B says
Will try this week. Simple and comforting. I am an introvert and married to another one. No Cruises!
Jean Hughes says
Hi Kevin
I love pasta dishes and would like to give this one a try. I just don’t know where I am going to find that sausage. I live in Somerset, England, and I am sure our local butcher will not have it. Going to have to do some online searching.
David says
As lovers of pasta, we made this recipe in 2015 and have not stopped making it at least monthly since. Simple, quick, and just flat out delicious. We encourage everyone who follows Kevin to make this and become hooked as we happily are.
Meredith Hill says
Thank you Kevin. Your pasta recipe looks delicious. Can’t wait to try it!
Tricia B. says
Dear Kevin, I normally use spicy Italian sausage in my salsiccia (sol-SEE-cha) e panna, and I’ve never added tomatoes. Next time I will try the sweet sausage, tomatoes, and fresh rosemary!
As for cruising, my husband and I love the Norwegian coastal cruise run by Hurtigruten, the mail and freight shipping company. We’ve done it twice (going north you stop at different ports than you do going south). The ships carry only a few hundred passengers, and in the off season they are not at capacity. There is essentially no entertainment except the scenery, which we love. No giant floating amusement parks for us!
Kevin Lee Jacobs says
Hi Betty – I suspect that “mild” and “sweet” Italian sausage are the same thing. Enjoy this dish!
Hi Jean – England is known for its great sausages! Use any garlicky, herb-y sausage for this recipe.
Hi David – I’m so glad you tried this recipe when I published it back in 2015, and that it has proven itself a “keeper” for you.
Hi Tricia B – Thanks for correcting my salsiccia pronunciation!
Meghan Girroir says
Delicious. Every recipe of yours is beyond wonderful. The pasta was divine, and I made the lavender shortbread for Easter dessert. With coffee, these cookies were a hit. Thank you!!!!
Mary Ann Zeimet says
Hi Kevin,
Your recipe sounds so delicious and I can’t wait to try. I love Italian pasta dishes. I hope you like your new kitchen. The sketch looks really nice and workable. Let us know how you like the finished kitchen when done. Cruises-my sister and her husband used to go on cruises regularly. They really enjoyed them and sometimes invited friends to join them on a cruise. Although I like to travel, going on a cruise is not for me. Too many people and I’ve been told that the rooms can be smallish which means claustrophobia for me. I like meeting people but spending time with strangers for the entire trip is not my idea for enjoyment and relaxation with my husband.
Vicky Eustace says
It looks great. I will make it soon. I love river cruises, not ocean cruises.
Julie R says
This looks easy and simple to make.
To comment # 20 Wyva, who asked for a suggestion for a substitute for sausage. I have used Boca brand fake sausage crumbles, which are in the frozen section at the grocery store. They work well for a substitute, in my opinion.
Julie R says
I forgot to add to my comment above that I prefer vacations on land, not a floating hotel, as Kevin put it.
Kevin Lee Jacobs says
Hi Julie R – thanks so much for the vegetarian sausage option!
Diane says
OMG…finally made this dish for a dinner party this evening. Salad, your pasta dish and garlic bread we’re a big hit. The men especially loved this pasta. Thank you for a simple, quick , not too complex recipe I’ll make again and again!
Kevin Lee Jacobs says
Hi Diane – So glad this recipe was a success for you. Thanks for the review!