My Favorite Protein Pasta (mimicking Rigatoni Alla Vodka with Stracciatella)
My Favorite Protein Pasta (mimicking Rigatoni Alla Vodka with Stracciatella)
Ingredients
For the Pasta and Sauce Base
- 16 oz chicken Italian sausage
- 400 g marinara sauce
- 411 g protein rigatoni, (one whole box)
For the Blended Cheese Sauce
- 454 g 2% cottage cheese
- 70 g Parmigiano Reggiano
- as needed fat-free milk, to thin out the mixture
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- a generous amount black pepper
- a pinch salt
For Garnish (per serving)
- 20 g 2% cottage cheese
- 5 g Parmigiano Reggiano
- to taste black pepper, freshly ground
- as needed olive oil, for drizzling
- as needed fresh basil, optional
Instructions
- 1
Heat a large pot or pan on a stovetop over medium-high heat.
⏱️ 2 min
- 2
Add 16 oz of chicken Italian sausage to the hot pan. Break the sausage apart with a spoon or spatula as it cooks.
⏱️ 3 min
- 3
Cook the sausage until it is fully browned and crumbled, about 8-10 minutes.
⏱️ 8 min
- 4
Add 400g of marinara sauce to the cooked sausage in the pan. Stir well to combine and let simmer for a few minutes.
⏱️ 5 min
- 5
While the sausage and marinara are simmering, prepare the blended cheese sauce: In a blender, add 454g of 2% cottage cheese and 70g of Parmigiano Reggiano.
⏱️ 2 min
- 6
Pour in some fat-free milk to help thin out the mixture, starting with a small amount and adding more as needed to achieve a smooth consistency.
⏱️ 1 min
- 7
Add 1 teaspoon of oregano, 1 teaspoon of garlic powder, a generous amount of black pepper, and a pinch of salt to the blender.
⏱️ 1 min
- 8
Blend the mixture until it is completely smooth and creamy. Set aside.
⏱️ 2 min
- 9
Meanwhile, cook 411g of protein rigatoni according to package directions in a separate pot of boiling water until al dente.
⏱️ 10 min
- 10
Once the pasta is cooked, use a slotted spoon or pasta scoop to transfer the cooked rigatoni directly into the pan with the sausage and marinara sauce. Stir to coat the pasta evenly.
⏱️ 2 min
- 11
Allow the pasta and sauce mixture to cool down completely. This is a crucial step for the sauce's texture. This can take 30-60 minutes at room temperature, or you can speed it up by placing the pan in an ice bath.
⏱️ 60 min
- 12
Once the pasta mixture has cooled, pour the blended cottage cheese sauce over it.
⏱️ 1 min
- 13
Stir everything together thoroughly until the pasta is fully coated in the creamy sauce.
⏱️ 2 min
- 14
Portion the pasta into meal prep containers for future meals and one plate for immediate consumption.
⏱️ 3 min
- 15
To garnish the immediate serving: Grate an extra 5g of Parmigiano Reggiano over the pasta, add scoops of an extra 20g of 2% cottage cheese on top, grind fresh black pepper, and drizzle with olive oil. Optionally, add a fresh basil leaf.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
My Favorite Protein Pasta (mimicking Rigatoni Alla Vodka with Stracciatella)
For the Pasta and Sauce Base
- 16 oz chicken Italian sausage
- 400 g marinara sauce
- 411 g protein rigatoni, (one whole box)
For the Blended Cheese Sauce
- 454 g 2% cottage cheese
- 70 g Parmigiano Reggiano
- as needed fat-free milk, to thin out the mixture
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- a generous amount black pepper
- a pinch salt
For Garnish (per serving)
- 20 g 2% cottage cheese
- 5 g Parmigiano Reggiano
- to taste black pepper, freshly ground
- as needed olive oil, for drizzling
- as needed fresh basil, optional
Instructions
- 1
Heat a large pot or pan on a stovetop over medium-high heat.
⏱️ 2 min - 2
Add 16 oz of chicken Italian sausage to the hot pan. Break the sausage apart with a spoon or spatula as it cooks.
⏱️ 3 min - 3
Cook the sausage until it is fully browned and crumbled, about 8-10 minutes.
⏱️ 8 min - 4
Add 400g of marinara sauce to the cooked sausage in the pan. Stir well to combine and let simmer for a few minutes.
⏱️ 5 min - 5
While the sausage and marinara are simmering, prepare the blended cheese sauce: In a blender, add 454g of 2% cottage cheese and 70g of Parmigiano Reggiano.
⏱️ 2 min - 6
Pour in some fat-free milk to help thin out the mixture, starting with a small amount and adding more as needed to achieve a smooth consistency.
⏱️ 1 min - 7
Add 1 teaspoon of oregano, 1 teaspoon of garlic powder, a generous amount of black pepper, and a pinch of salt to the blender.
⏱️ 1 min - 8
Blend the mixture until it is completely smooth and creamy. Set aside.
⏱️ 2 min - 9
Meanwhile, cook 411g of protein rigatoni according to package directions in a separate pot of boiling water until al dente.
⏱️ 10 min - 10
Once the pasta is cooked, use a slotted spoon or pasta scoop to transfer the cooked rigatoni directly into the pan with the sausage and marinara sauce. Stir to coat the pasta evenly.
⏱️ 2 min - 11
Allow the pasta and sauce mixture to cool down completely. This is a crucial step for the sauce's texture. This can take 30-60 minutes at room temperature, or you can speed it up by placing the pan in an ice bath.
⏱️ 60 min - 12
Once the pasta mixture has cooled, pour the blended cottage cheese sauce over it.
⏱️ 1 min - 13
Stir everything together thoroughly until the pasta is fully coated in the creamy sauce.
⏱️ 2 min - 14
Portion the pasta into meal prep containers for future meals and one plate for immediate consumption.
⏱️ 3 min - 15
To garnish the immediate serving: Grate an extra 5g of Parmigiano Reggiano over the pasta, add scoops of an extra 20g of 2% cottage cheese on top, grind fresh black pepper, and drizzle with olive oil. Optionally, add a fresh basil leaf.
⏱️ 2 min