Have You Tried This Creamy Italian Sausage Rigatoni Recipe 🍝🧄🧀
If you’re craving a cozy pasta dinner that’s both rich and satisfying, this Creamy Italian Sausage Rigatoni is just what you need! 😍 Perfectly cooked rigatoni pasta is tossed in a luscious cream sauce with savory Italian sausage, garlic, herbs, and plenty of parmesan. This restaurant-quality dish is quick enough for busy weeknights but impressive enough for guests. It’s creamy, comforting, and oh-so-delicious — the kind of pasta recipe you’ll want to make again and again!
⏱️ Prep Time: 10 minutes | Cook Time: 25 minutes
🍽️ Servings: 4–6
Ingredients:
For the Pasta & Sausage:
1 lb (450g) rigatoni pasta
1 lb (450g) Italian sausage (mild or spicy, casings removed)
1 tablespoon olive oil
1 medium onion, finely diced
4 cloves garlic, minced
For the Cream Sauce:
1 cup heavy cream
1 cup chicken broth
1 can (14.5 oz) crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional for heat)
½ cup grated parmesan cheese
Salt and black pepper, to taste
For Garnish & Serving:
Fresh basil or parsley, chopped
Extra parmesan cheese
Crusty garlic bread (optional but highly recommended!)
Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
2. Cook the sausage:
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and no longer pink, about 6–7 minutes. Transfer sausage to a plate and set aside.
3. Build the flavor base:
In the same skillet, add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Make the creamy sauce:
Pour in crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes. Stir well and bring to a gentle simmer. Let cook for 8–10 minutes, allowing the sauce to thicken and the flavors to meld together.
5. Add cheese & sausage:
Stir in parmesan cheese until melted and creamy. Return the cooked sausage to the skillet, stirring to coat it in the sauce. Taste and adjust seasoning with salt and black pepper.
6. Toss with pasta:
Add the drained rigatoni directly into the sauce, tossing to coat evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water until it reaches your desired creaminess.
7. Garnish & serve:
Serve hot, topped with fresh basil, extra parmesan, and a side of crusty garlic bread to soak up every last bit of sauce.
Tips & Variations:
✅ Use spicy Italian sausage if you love extra heat.
✅ Swap rigatoni with penne, ziti, or even fettuccine.
✅ Add sautéed mushrooms, spinach, or sun-dried tomatoes for more depth.
✅ Double the batch — this pasta makes amazing leftovers!