Wednesday, June 22, 2011

Pasta with Fontina Cream Sauce

I made this for spencer last night before his big trip to Zions National Park with the scouts in our ward. I wanted to wow him with food to make sure he missed me while away! It totally worked and he was in heaven. This is an absolute winner in our book and we will definitely make it again. It really was so easy as well!

1 pound Italian Sausage
3 cloves garlic, minced
1 (28-oz) can crushed Italian tomatoes
1/8 tsp red pepper flakes
3/4 cup half and half
1/2 pound fontina cheese, grated
1 pound rigatoni pasta, cooked according to pkg directions
grated fresh parmesan cheese
chopped fresh basil

Cook sausage in a large pot. Drain off excess fat and add garlic, tomatoes, red pepper flakes, and dried basil. Simmer over medium heat for several minutes. Add half and half and simmer until sauce reduces to desired thickness. Reduce heat and add fontina cheese, stirring until melted. Remove from heat. Serve sauce over cooked rigatoni and garnish with parmesan cheese and basil.


  1. I think this looks delicious!

  2. Have I told you that I SERIOUSLY LOVE this pasta sauce?? I could have eaten it all day!! I used spicy turkey sausage, and you never would have known... just a little healthier! It totally has a kick to it, so Add didn't really go for it, but we snarfed it all down (over a few days ok!!).