This creamy sausage rigatoni is my go-to for a comforting weeknight meal that feels special. After some trial and error, I perfected this recipe, discovering that the secret to a restaurant-quality sauce is using a bit of the starchy pasta water. It strikes the perfect balance between being incredibly luxurious and surprisingly simple to make.
The combination of savory Italian sausage, a vibrant tomato sauce, and velvety cream creates a depth of flavor that is pure comfort in a bowl. It’s a hearty, satisfying meal that’s easy enough for a busy weeknight but special enough for a Sunday dinner.
Ingredients
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion, diced
- 4 Garlic Cloves, minced
- 1 1/2 lbs. Italian Sausage
- 2 (28-ounce) cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 lb. Rigatoni Pasta
How to Make Creamy Sausage Rigatoni
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining, reserve about 2 cups of the starchy pasta water, then drain the pasta and set it aside.
Step 2: Brown the Sausage and Aromatics
In a large Dutch oven, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart, until browned. Add the diced onion and cook for 4-5 minutes until soft, then add the minced garlic and cook for one more minute until fragrant.
Step 3: Build the Sauce
Pour in the tomatoes, basil, oregano, red chili flakes, salt, and pepper. Stir and let the sauce simmer for about 10 minutes for the flavors to meld.
Step 4: Make It Creamy
Reduce the heat to low and slowly stir in the heavy cream. Once combined, stir in the grated Parmesan cheese until it has completely melted and the sauce is velvety.
Step 5: Combine and Serve
Add the cooked rigatoni to the skillet. Toss until the pasta is coated. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately.
My Best Creamy Sausage Rigatoni Tips
Don’t Skip the Pasta Water
This starchy water is the secret to a silky, emulsified sauce that won’t separate. It’s the key to a professional, restaurant-quality finish.
Get a Good Sear on the Sausage
Don’t rush browning the sausage. A deep sear develops complex, savory flavors that build the foundation of the entire dish.
Crush Your Own Tomatoes
For a better, more rustic texture, use canned whole tomatoes and crush them yourself in the pot.
Variations of Creamy Sausage Rigatoni
This recipe is wonderfully adaptable. For a nutritional boost, stir in a few handfuls of fresh spinach during the last few minutes of cooking. You can also turn it into a comforting casserole by transferring the finished pasta to a baking dish, topping it with mozzarella, and baking at 375°F (190°C) until bubbly. To introduce a different flavor profile, try adding a pinch of smoked paprika or using fire-roasted tomatoes for a subtle, smoky depth.
FAQs
Is this recipe freezer-friendly?
The tomato and sausage base of the sauce freezes beautifully. You can make a double batch of the sauce (before adding the cream and cheese) and freeze half for a future meal. However, I don’t recommend freezing the finished dish with the cream and pasta, as the texture can become grainy upon thawing.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of milk or water to restore the sauce’s creamy consistency.
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Creamy Sausage Rigatoni
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Indulge in the ultimate comfort food with this Creamy Sausage Rigatoni. This recipe balances savory Italian sausage and a vibrant, rich tomato-cream sauce for a luxurious yet simple meal. The secret to the velvety, restaurant-quality sauce is a splash of starchy pasta water, making this dish perfect for a satisfying weeknight dinner or a special Sunday feast.
Ingredients
2 Tablespoons Extra-Virgin Olive Oil
1 large Onion, diced
4 Garlic Cloves, minced
1 1/2 lbs. Italian Sausage (turkey, chicken, or beef)
2 (28-ounce) cans Whole or Crushed Tomatoes
1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried)
1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried)
1 teaspoon Red Chili Flakes
2 teaspoons Salt
1 teaspoon Pepper
1 1/2 cups Heavy Cream
1 1/2 cups Grated Parmesan Cheese
1 lb. Rigatoni Pasta
Instructions
Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Before draining, reserve about 2 cups of the starchy pasta water. Drain the pasta and set it aside.
Brown the Sausage and Aromatics
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sausage and cook, using a spoon to break it apart, until it is well-browned. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
Build the Sauce
Pour in the tomatoes, fresh or dried basil, fresh or dried oregano, red chili flakes, salt, and pepper. Stir everything together and allow the sauce to simmer for about 10 minutes, letting the flavors meld. If using whole tomatoes, crush them with your spoon against the side of the pot.
Make It Creamy
Reduce the heat to low and slowly pour in the heavy cream, stirring until combined. Add the grated Parmesan cheese and continue to stir gently until the cheese has completely melted and the sauce is smooth and velvety.
Combine and Serve
Add the cooked rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
Pasta Water is Key:
Don’t skip reserving the starchy pasta water! It helps the cream and tomato sauce emulsify, creating a silky texture that clings perfectly to the pasta.
Sear for Flavor:
Take your time browning the sausage. A deep, golden-brown sear develops a rich, savory flavor that forms the foundation of the sauce.
Spice Level:
The 1 teaspoon of red chili flakes adds a gentle warmth. Feel free to adjust this amount based on your preference for spice.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to help loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 790
- Sugar: 10
- Sodium: 1690
- Fat: 47
- Saturated Fat: 21
- Unsaturated Fat: 26
- Carbohydrates: 58
- Fiber: 4
- Protein: 30
- Cholesterol: 120
Keywords: creamy sausage rigatoni, rigatoni recipe, sausage pasta, tomato cream sauce, weeknight dinner, comfort food, easy pasta recipe, Italian-American pasta
