Creamy Sausage Rigatoni

If you’re craving a hearty, comforting pasta dish, this Creamy Sausage Rigatoni is the perfect choice. It combines savory Italian sausage, tender rigatoni pasta, and a rich, creamy tomato sauce, creating a meal that feels indulgent yet incredibly easy to make.

The best part? This dish comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a cozy weekend meal. Serve it with crusty bread and a fresh salad, and you’ve got an irresistible Italian-style feast!

Ingredients

For the Pasta & Sauce:

Rigatoni pasta – 300 g
Italian sausage (mild or spicy, casings removed) – 400 g
Olive oil – 1 tbsp (15 ml)
Garlic cloves, minced – 4
Yellow onion, finely chopped – 1 medium (100 g)
Crushed tomatoes – 400 g (1 can)
Tomato paste – 2 tbsp (30 g)
Heavy cream – 250 ml (1 cup)
Chicken broth – 125 ml (½ cup)
Parmesan cheese, grated – 100 g (1 cup)
Red pepper flakes – ½ tsp (2 g, optional)
Salt – 1 tsp (5 g)
Black pepper – ½ tsp (2 g)
Dried oregano – 1 tsp (5 g)
Fresh basil, chopped – 2 tbsp (for garnish)

Step-by-Step Instructions

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil.
Add the rigatoni and cook according to the package instructions (8–10 minutes) until al dente.
Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Sausage

Heat olive oil in a large skillet over medium-high heat.
Add the Italian sausage and break it into crumbles with a spoon. Cook for 5–6 minutes, until browned.
Remove excess grease if necessary, but leave about 1 tbsp for flavor.

Step 3: Sauté the Aromatics

In the same skillet, add the chopped onion and cook for 2–3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 4: Make the Sauce

Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the crushed tomatoes, chicken broth, and seasonings (oregano, salt, black pepper, and red pepper flakes).
Let the sauce simmer for 5 minutes, stirring occasionally.

Step 5: Add the Cream & Cheese

Reduce the heat to low and stir in the heavy cream until fully combined.
Add the parmesan cheese and stir until melted into the sauce.

Step 6: Combine Everything

Add the cooked rigatoni to the sauce and toss until well coated.
If needed, use some reserved pasta water to loosen the sauce.

Step 7: Serve & Enjoy!

Garnish with fresh basil and extra parmesan cheese.
Serve immediately with garlic bread or a side salad.

Serving Suggestions

With Garlic Bread – Perfect for soaking up the sauce.
Alongside Roasted Vegetables – A nutritious pairing.
With a Glass of Red Wine – Pairs beautifully with Chianti or Cabernet Sauvignon.

Nutrition Information (Per Serving – 4 Servings)

Calories: 700 kcal
Protein: 35 g
Fat: 40 g
Carbohydrates: 55 g
Fiber: 6 g
Sodium: 900 mg

Tips & Tricks for the Best Creamy Sausage Rigatoni

✔ Use High-Quality Sausage – Fresh Italian sausage brings the best flavor.
✔ Don’t Overcook the Pasta – Keep it al dente for the best texture.
✔ Want It Lighter? – Swap heavy cream for half-and-half or Greek yogurt.
✔ Make It Spicy – Use hot Italian sausage and extra red pepper flakes.
✔ Want a Thicker Sauce? – Simmer the sauce a little longer before adding the cream.

Extra Additions for More Flavor

Sautéed Mushrooms – Adds a deep, umami flavor.
Spinach or Kale – A great way to add greens.
Sun-Dried Tomatoes – For a sweet, tangy contrast.
Ricotta Cheese – Dollop on top for extra creaminess.

Make-Ahead & Storage Tips

Make-Ahead – The sauce can be made a day in advance and stored in the fridge.
Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat? – Warm on the stove over low heat, adding a splash of cream or broth.
Freeze? – Freeze the sauce (without the pasta) for up to 2 months.