Creamy Sausage Rigatoni Recipe

Introduction

Creamy Sausage Rigatoni is a comforting and flavorful pasta dish that combines savory Italian sausage with a rich, creamy sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight meal that feels indulgent yet easy to prepare.

Ingredients

• 12 oz rigatoni pasta
• 1 lb Italian sausage (spicy or mild, casing removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain, reserving 1/2 cup of pasta water.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked.
3. Step 3: Push the sausage to one side of the skillet and add the diced onion. Sauté until translucent, about 4 minutes, then add the minced garlic and cook for 30 seconds.
4. Step 4: Stir in the tomato paste and cook for 1 minute, blending it with the sausage and aromatics.
5. Step 5: Pour in the heavy cream and stir until combined. Reduce the heat to low and let it simmer for 5 minutes.
6. Step 6: Add the cooked rigatoni to the skillet, toss to coat, and simmer for another 2–3 minutes. Add a splash of reserved pasta water if needed to thin the sauce.
7. Step 7: Turn off the heat and stir in the Parmesan cheese. Sprinkle with fresh parsley, season with salt and pepper, and serve hot.

Tips & Variations

• Use spicy Italian sausage for a bit of heat, or mild if you prefer a gentler flavor.
• Swap rigatoni for penne or ziti if that’s what you have on hand.
• Add a handful of spinach or kale in step 5 for extra greens and nutrition.
• For a lighter version, substitute heavy cream with half-and-half, but expect a slightly less rich sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked sausage in this recipe?

Yes, pre-cooked sausage can be used to save time. Just add it when you sauté the onions to warm through and blend flavors.

Is this dish freezer-friendly?

While you can freeze cooked pasta dishes, the creamy sauce may separate when thawed. It’s best to freeze the sauce and cooked pasta separately and combine them when reheating.

Creamy Sausage Rigatoni Recipe

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★★★★★

4.9 from 104 reviews

• Author: anna
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy Sausage Rigatoni is a delicious and comforting Italian-inspired pasta dish featuring al dente rigatoni tossed in a rich and velvety sauce made from browned Italian sausage, sautéed onions and garlic, tomato paste, heavy cream, and Parmesan cheese, finished with fresh parsley for a burst of color and flavor. Ready in just 30 minutes, this hearty meal serves four and is perfect for a satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz rigatoni pasta

Sauce

• 1 lb Italian sausage (spicy or mild, casing removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

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Instructions

1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of pasta water for later use.
2. Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Continue cooking until the sausage is browned and fully cooked through.
3. Sauté onion and garlic: Push the cooked sausage to one side of the skillet. Add the diced onion to the empty side and sauté until it becomes translucent, about 4 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add tomato paste: Stir in the tomato paste and cook for 1 minute, mixing it well with the sausage and aromatics to deepen the flavor.
5. Simmer with cream: Pour in the heavy cream and stir until everything is well combined. Reduce the heat to low and let the sauce simmer gently for 5 minutes to thicken and meld the flavors.
6. Toss pasta with sauce: Add the cooked rigatoni to the skillet and toss to evenly coat the pasta with the creamy sauce. Let it simmer for another 2 to 3 minutes, adding a splash of the reserved pasta water if the sauce needs to be thinned.
7. Finish and serve: Turn off the heat and stir in the freshly grated Parmesan cheese. Sprinkle the dish with chopped fresh parsley, season with salt and black pepper to taste, and serve hot.

Notes

• Use either spicy or mild Italian sausage depending on your heat preference.
• Reserving pasta water helps adjust sauce consistency without diluting flavor.
• For a lighter version, substitute half-and-half for heavy cream but the sauce will be less rich.
• Freshly grated Parmesan offers better melting and flavor compared to pre-grated cheese.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy Sausage Rigatoni, Italian sausage pasta, creamy pasta sauce, quick pasta dinner, rigatoni recipe, one-pan pasta, comfort food pasta