Creamy Italian Sausage Rigatoni

Nutrition per serving

Ingredients

• 1360g low fat Italian sausage
• 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
• 900g cottage cheese
• 336g fat free evaporated milk
• pecorino cheese, mixed
• parmigiano-reggiano cheese, mixed
• fontina cheese, mixed
• 20 cloves garlic, minced or grated
• onions, chopped
• cooked pasta
• parsley, for garnish
• chives, for garnish

Instructions

1. Prep the low-calorie Italian sausage by adding the seasoning blend and letting it sit for about 15 minutes.
2. In a blender, add cottage cheese, fat-free evaporated milk, and a mixture of pecorino, parmigiano-reggiano, and fontina cheese, then blend until completely smooth.
3. In a large pot, add the lean Italian sausage and cook until browned all the way through.
4. Remove the meat, and in the same pan, add onions and cook until browned.
5. Add in 20 cloves of minced or grated garlic, fennel, black pepper, and red chili flakes.
6. Add back in the cooked meat and pour over the cream sauce until combined.
7. Add in cooked pasta and top with parsley and chives.