Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
- 8 oz (225g) Rigatoni (or high-protein chickpea/lentil pasta)
- 1 lb (450g) Lean Italian Turkey Sausage (or Mild Pork Sausage), casing removed
- 1 cup Low-Fat Cottage Cheese (blended completely smooth)
- ⅓ cup Sun-Dried Tomatoes in oil, drained and chopped
- ½ cup Low-Sodium Chicken Bone Broth
- 2 tbsp Tomato Paste
- 3 cloves Garlic, minced
- ¼ cup Fresh Parmesan Cheese, grated
- 1 tsp Italian Seasoning
- ½ tsp Red Pepper Flakes (adjust for spice preference)
- Fresh Basil & Black Pepper for garnish
Instructions
- Boil the Pasta:Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- Brown the Sausage:In a large skillet over medium-high heat, cook the Italian sausage, breaking it up into bite-sized pieces with a spoon, until fully browned and cooked through (about 6–8 minutes). Drain any excess grease if needed.
- Build the Flavor:Add minced garlic, tomato paste, Italian seasoning, and red pepper flakes to the skillet with the sausage. Cook for 1–2 minutes until fragrant.
- Make the Creamy Sauce:Reduce heat to low. Stir in the chicken bone broth, chopped sun-dried tomatoes, and smooth blended cottage cheese. Whisk until a silky, warm sauce forms.
- Combine & Serve:Add the cooked rigatoni directly into the skillet. Toss gently until every piece of pasta is coated in the creamy sauce (add a splash of reserved pasta water if needed to thin the sauce). Toss in grated Parmesan cheese and garnish with fresh basil leaves.
Macros (Per Serving)
- Protein: ~42g
- Net Carbs: ~38g
- Fat: ~12g
- Calories: ~430 kcal