Creamy Sausage Rigatoni is a hearty pasta dish that blends tender rigatoni noodles with a rich tomato-cream sauce and savory Italian sausage. It’s the kind of cozy comfort food that feels equally perfect for a quick weeknight dinner or a casual gathering with friends.
With simple pantry ingredients like canned tomatoes, cream, and garlic, you can whip up this dish in under 30 minutes. The creamy-tomato base wraps each rigatoni tube in flavor, while the sausage adds depth and a touch of spice making it satisfying, flavorful, and guaranteed to be a repeat favorite.
Why You’ll Love This Sausage Rigatoni
Creamy Sausage Rigatoni is quick, flavorful, and deeply satisfying. The sauce strikes the perfect balance between tangy tomatoes and rich cream, while the sausage adds savory depth. It’s a straightforward recipe with restaurant-quality flavor, ideal for busy nights when you still want something hearty and homemade.
Whether you make it mild for family-friendly appeal or spicy for a little kick, this dish will quickly earn a spot in your regular dinner rotation.
Ingredients
- 8 ounces uncooked rigatoni
- 16 ounces Italian sausage (spicy or mild)
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes with juices
- 1 (14-ounce) can crushed tomatoes
- ½ cup heavy or whipping cream
- Fresh basil, torn (optional but recommended), to taste
- Salt & pepper, to taste
- Freshly grated parmesan cheese (optional), to taste
Step-by-Step Method
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Step 2: Brown the sausage
In a large skillet or sauté pan over medium heat, add the sausage. Cook, breaking it up with a spoon, until fully browned and no longer pink (about 6–8 minutes). Drain any excess fat if desired, and set the cooked sausage aside in a bowl.
Step 3: Sauté the aromatics
In the same skillet, add the chopped onion. Cook for 4–5 minutes until softened, then add the garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 4: Add tomatoes
Stir in the diced tomatoes with their juices and the crushed tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor. Let it cook for 5 minutes to allow flavors to meld.
Step 5: Make it creamy
Lower the heat and stir in the heavy cream. Return the sausage to the skillet, mixing until everything is well coated. Simmer gently for 3–5 minutes, until the sauce thickens slightly.
Step 6: Combine pasta and sauce
Add the cooked rigatoni to the skillet along with a splash of the reserved pasta water if needed to loosen the sauce. Toss well so every piece of pasta is coated. Taste and adjust seasoning with salt and pepper.
Step 7: Serve
Transfer the pasta to plates or bowls. Garnish with torn fresh basil and a sprinkle of parmesan cheese if desired. Serve hot with crusty bread or a simple green salad.
Expert Tips for Success
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Cook pasta al dente: Slight chewiness helps the pasta hold its shape when coated in sauce.
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Reserve pasta water: It’s a starchy liquid that can help the sauce cling to the noodles.
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Don’t overheat the cream: Gentle simmering prevents it from separating and keeps the sauce silky.
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Balance flavors: Taste as you go if your tomatoes are very acidic, add a pinch of sugar to soften the tang.
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Extra herbs: Along with basil, add parsley or oregano for a more herb-forward flavor.
Tasty Variations to Try
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Vegetable boost: Add spinach, zucchini, or mushrooms to the sauce for extra nutrients.
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Cheesier version: Stir in shredded mozzarella or fontina along with parmesan for extra meltiness.
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Spicy twist: Use a spicy Italian sausage and add a pinch of red pepper flakes for extra heat.
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Tomato swap: Try fire-roasted diced tomatoes for a smoky flavor.
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Rigatoni alternative: Penne, rotini, or cavatappi work equally well with this sauce.
If you loved this recipe you’ll also like this Penne pasta with sausage.
Serving Ideas
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Weeknight dinner: Serve with garlic bread or a side of roasted vegetables for a complete meal.
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Special-occasion pasta: Garnish with fresh basil and parmesan for an elegant presentation.
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Meal prep: Portion into containers for easy lunches it reheats beautifully.
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Family-style dinner: Serve straight from the skillet at the table for a rustic, cozy feel.
Frequently Asked Questions
Can I use a different type of sausage?
Yes. You can use chicken or turkey Italian sausage for a lighter version while keeping the same flavor profile.
Can I make this ahead?
The sauce can be made up to a day ahead reheat gently and add freshly cooked pasta when ready to serve.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat over medium-low heat, adding a splash of cream or pasta water to refresh the sauce.
Can I freeze Creamy Sausage Rigatoni?
Yes. Freeze the sauce separately for up to 2 months. Thaw overnight in the refrigerator and reheat, then toss with fresh pasta.
Does this recipe work without cream?
You can omit the cream for a tomato-based sausage rigatoni just simmer the sauce a bit longer to thicken.
Print
Creamy Sausage Rigatoni
- Total Time: 30
- Yield: 4 servings 1x
Description
Cozy, restaurant-quality pasta dish with tender rigatoni in a rich tomato-cream sauce and savory Italian sausage. Creamy, hearty, and ready in under 30 minutes using pantry staples.
Ingredients
- 8 oz uncooked rigatoni
- 16 oz Italian sausage (mild or spicy)
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 (14-oz) can diced tomatoes with juices
- 1 (14-oz) can crushed tomatoes
- ½ cup heavy or whipping cream
- Fresh basil, torn (optional)
- Salt & black pepper, to taste
- Freshly grated parmesan cheese, for serving (optional)
Instructions
- Boil salted water and cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, cook sausage over medium heat 6–8 minutes until browned and crumbly. Drain excess fat and set aside.
- In the same pan, sauté onion 4–5 minutes until softened. Add garlic and cook 30 seconds.
- Stir in diced and crushed tomatoes. Simmer 5 minutes, scraping up browned bits.
- Reduce heat, stir in cream, and return sausage to pan. Simmer gently 3–5 minutes until slightly thickened.
- Add cooked rigatoni and a splash of reserved pasta water if needed. Toss to coat evenly. Season with salt and pepper.
- Top with fresh basil and parmesan if desired. Serve hot with crusty bread or salad.
Notes
Cook pasta al dente for best texture.
Reserve pasta water to adjust sauce consistency.
Use gentle heat to prevent cream from curdling.
Add a pinch of sugar if tomatoes taste too acidic.
Store leftovers refrigerated up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
Keywords: creamy sausage rigatoni, tomato cream pasta, italian sausage pasta, weeknight pasta recipe, rigatoni dinner
