A whole package of Boursin Garlic & Fine Herbs cheese melts into chicken broth and cream to make the sauce here. Its garlic and herbs season everything, so the ingredient list stays short.
Italian-style chicken sausage is browned into pale crumbles, the sauce comes together in the same skillet, and the rigatoni is tossed through with a little pasta water if it needs loosening.
Ingredient Notes
- Boursin Garlic & Fine Herbs cheese
- One 5.2-ounce package; it seasons the sauce as well as thickening it.
- Italian-style chicken sausage
- Twelve ounces with the casings removed so it breaks into crumbles.
- Heavy cream
- Half a cup, added with the broth for a smooth, pale sauce.
How to Make It
Rigatoni cooked, water saved
Cook the rigatoni in salted water until al dente, keeping 1/2 cup pasta water before draining.
Chicken sausage browned to 165°F
Heat the olive oil in a large skillet and brown the chicken sausage, breaking it into pale crumbles, until it reaches 165°F.
Boursin melted into broth and cream
Lower the heat and add the Boursin, chicken broth and cream. Stir until the cheese melts into a smooth white sauce.
Rigatoni tossed through
Add the rigatoni and black pepper and toss until well coated, loosening with reserved pasta water only if needed.
Finished with parsley
Scatter the parsley over and serve right away.
Why This Recipe Works
- Boursin melts smoothly into warm liquid, giving a sauce that already tastes of garlic and herbs.
- Chicken broth thins the soft cheese so it coats the pasta rather than clumping.
- Rigatoni's wide tubes and ridges catch both the sauce and small sausage crumbles.
Serving Ideas
Serve in warm shallow bowls straight from the skillet, with extra chopped parsley and black pepper.
How the White Sauce Comes Together
Built over low heat in the skillet the sausage browned in.
Cheese
Heat lowered first1 package (5.2 oz) Boursin Garlic & Fine Herbs
Garlic, herbs and a soft, creamy base.
Broth
3/4 cup low-sodium chicken broth
Loosens the cheese so it pours.
Cream
Stirred until smooth1/2 cup heavy cream
Body and a pale, glossy finish.
Then tasteToss in the rigatoni and black pepper, adding pasta water only if the sauce is too thick.
Success Tips
- Break the Boursin into a few pieces as it goes into the skillet so it melts evenly into the broth.
- Keep the Boursin sauce at a low simmer; boiling can make the soft cheese grainy.
- Break the chicken sausage into small crumbles so pieces tuck inside the rigatoni tubes.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat gently with a splash of broth to bring the sauce back together.
Frequently Asked Questions
What kind of sausage is used?
Italian-style chicken sausage with the casings removed, browned into crumbles to 165°F.
Do I need to add garlic?
No. The Boursin Garlic & Fine Herbs cheese brings the garlic and herbs.
