Creamy Italian Sausage Rigatoni
Table of content
For a dinner that delivers maximum comfort with minimal fuss, look no further than Creamy Italian Sausage Rigatoni. This dish is a masterclass in hearty, satisfying flavors, combining the robust, fennel-spiced punch of Italian sausage with a luxuriously smooth tomato cream sauce that clings to every tube of rigatoni. It’s the kind of meal that feels indulgent and special, yet comes together in one pan with straightforward techniques. Our recipe, developed by Emma steph, focuses on building deep flavor layers—from browning the sausage to creating a perfectly balanced, velvety sauce. This Creamy Italian Sausage Rigatoni is guaranteed to become a cherished weeknight staple that pleases the whole family.
Creamy Italian Sausage Rigatoni
Ingredients
For the sauce
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 cloves Garlic (minced)
- 1.5 lbs. Italian Sausage may use 1 lb. for less sausage
- 2 28-ounce cans Whole or Crushed Tomatoes
- 0.25 cup Fresh Basil, chopped or 1 Tablespoon dried basil
- 0.25 cup Fresh Oregano, chopped or 1 Tablespoon dried oregano
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1.5 cups Heavy Cream
- 1.5 cups Grated Parmesan Cheese divided
For pasta
- 1 lb. Rigatoni Pasta
Instructions
Cook the Sausage and Vegetables
- Heat a large pot over medium heat. Add the olive oil, then add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
Cook the Pasta
- While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Prepare the Sauce
- Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.
Make It Creamy
- Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.
Combine Pasta and Sauce
- Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serve
- Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!
Notes
Nutrition
The Foundation of Flavor: Selecting Your Ingredients
The excellence of this Creamy Italian Sausage Rigatoni hinges on a few key ingredients and how they work together.
The Star: Italian Sausage
- 1 lb Italian Sausage: Hot or sweet, based on your preference. Removing the sausage from its casings allows it to brown beautifully and integrate fully into the sauce. The fat rendered from browning the sausage becomes the flavorful base for the entire dish.
The Aromatic Base
- 1 yellow onion, finely diced, to build a sweet foundation.
- 4-5 cloves garlic, minced, for essential aromatic depth.
- ½ tsp crushed red pepper flakes (optional, but recommended for heat).
The Sauce Components
- Tomato Paste & Canned Tomatoes: 2 tbsp of tomato paste adds concentrated richness, while a 28-oz can of crushed tomatoes (preferably San Marzano) forms the saucy body.
- Heavy Cream: 1 cup is stirred in at the end, transforming the tomato base into a creamy, luxurious sauce for your Creamy Italian Sausage Rigatoni.
- Pasta Water: Reserved starchy water is crucial for adjusting the sauce’s consistency and helping it emulsify with the cream.
The Pasta & Finish
- 1 lb Rigatoni: The tubular shape and ridges are perfect for capturing the creamy sausage sauce.
- Fresh Herbs & Cheese: Fresh basil or parsley and grated Pecorino Romano or Parmigiano-Reggiano for a sharp, salty finish. For another fantastic pasta bake that’s loaded with flavor, don’t miss our Creamy Italian Sausage Rigatoni’s cousin, the Philly Cheese Steak Pasta.
Mastering the One-Pan Method
This efficient process builds flavor sequentially in one deep skillet or Dutch oven.
SStep 1: Browning the Sausage
Heat a large, deep skillet or Dutch oven over medium-high heat. Remove one pound of Italian sausage from its casings and add it to the dry, hot pan. Cook, breaking it apart with a wooden spoon, for 6-8 minutes until the meat is deeply browned and crispy in spots. Do not drain the flavorful rendered fat—this liquid gold will form the foundation for the entire dish, infusing the base of your Creamy Italian Sausage Rigatoni with rich, meaty flavor.
Step 2: Building the Aromatic Base
Reduce the heat to medium. Add one finely diced yellow onion to the skillet with the sausage and rendered fat. Cook for 4-5 minutes until the onion is softened and translucent. Add four to five minced garlic cloves and half a teaspoon of red pepper flakes, cooking for just 60 seconds until fragrant. Stir in two tablespoons of tomato paste and cook for another minute to caramelize it slightly, which deepens the flavor profile of your Creamy Italian Sausage Rigatoni.
Step 3: Simmering the Tomato Sauce
Pour in one 28-ounce can of crushed tomatoes. Fill the empty can about halfway with water, swish it around, and add that to the pan. Season generously with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to maintain a low bubble. Let it cook, uncovered, for 15-20 minutes. This simmer is essential, allowing the flavors to meld and the sauce to reduce and thicken into a robust, savory base for your Creamy Italian Sausage Rigatoni.
Step 4: Cooking the Pasta & Finishing the Sauce
While the sauce simmers, cook one pound of rigatoni in a separate pot of well-salted boiling water until it is 2-3 minutes shy of al dente; it will finish cooking in the sauce. Before draining, you must reserve 1 ½ cups of the starchy pasta water. Once your tomato and sausage sauce has thickened, reduce the heat to low. Stir in one cup of heavy cream until fully incorporated, creating the signature luscious texture. Add the drained, undercooked rigatoni directly to the creamy sausage sauce. Toss to combine thoroughly. Add splashes of the reserved pasta water as needed—about ½ to ¾ cup—to loosen the sauce to a silky, clinging consistency that perfectly coats each piece of pasta. Let everything simmer together for 2-3 final minutes so the rigatoni absorbs the rich flavors of the sauce, creating the ultimate Creamy Italian Sausage Rigatoni.
Step 5: The Final Flourish
Remove the skillet from the heat. Stir in a generous handful of grated Pecorino Romano or Parmesan and most of your chopped fresh basil or parsley. Taste and adjust the seasoning with salt and pepper. The result is a pot of perfectly sauced, incredibly flavorful, and deeply satisfying Creamy Italian Sausage Rigatoni, ready to be served immediately.
Pro Tips for the Best Results
- Don’t Skip the Browning: Get a good sear on the sausage. Those browned bits (fond) on the bottom of the pan are pure flavor.
- Undercook the Pasta: This is non-negotiable for a perfect texture. The pasta will soak up the sauce and finish cooking to al dente perfection in the skillet.
- Reserve Plenty of Pasta Water: It’s your tool for achieving a restaurant-quality, glossy sauce that clings without being gloppy.
- Finish Off the Heat: Adding the cheese and herbs after removing the pan from the heat preserves the herbs’ freshness and prevents the cheese from clumping or becoming greasy.
Serving Suggestions & Customizations
Serve this Creamy Italian Sausage Rigatoni immediately in shallow bowls, garnished with extra cheese, herbs, and a drizzle of good olive oil. A side of crusty bread for mopping up the sauce is highly recommended.
Make It Your Own:
- Add Greens: Stir in a few handfuls of baby spinach or chopped kale during the last 2 minutes of cooking.
- Extra Veggies: Sauté sliced mushrooms or bell peppers with the onions.
- Different Protein: Use ground beef, turkey, or chicken in place of the sausage, adding ½ tsp of fennel seeds and ¼ tsp of red pepper flakes to mimic the sausage seasoning.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so it will thicken. Reheat gently in a skillet over medium-low heat, adding a splash of broth, milk, or water to loosen the sauce back to a creamy consistency. Avoid the microwave, as it can make the pasta rubbery.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of pasta?
A: Absolutely. Penne, ziti, or fusilli are excellent alternatives to rigatoni for this Creamy Italian Sausage Rigatoni. Just ensure they are a short, sturdy shape that can hold the chunky sauce.
Q: Can I make this dish ahead of time?
A: You can prepare the creamy sausage sauce (through Step 3) 1-2 days in advance. Store it in the fridge and reheat it gently before adding the cooked pasta and cream to finish.
Q: How can I make this less spicy?
A: Simply use sweet (mild) Italian sausage and omit the optional red pepper flakes. The dish will still be incredibly flavorful.
Q: My sauce seems too thin. How can I thicken it?
A: Let it simmer for a few more minutes uncovered to reduce further. You can also create a quick slurry by mixing 1 tsp of cornstarch with 1 tbsp of cold water and stirring it into the simmering sauce.
Conclusion: The Ultimate Comfort Food Pasta
This Creamy Italian Sausage Rigatoni is more than just a meal; it’s a reliable, one-pan wonder that delivers on every promise of comfort and flavor. It’s richly satisfying, easy to customize, and perfect for both casual family dinners and impressing guests. By mastering the simple techniques of building a sauce and finishing pasta within it, you unlock a world of delicious possibilities. This recipe is sure to earn a permanent spot in your culinary repertoire, providing the perfect answer to “What’s for dinner?” for years to come. this is our pinterest account for more ideas.
2 thoughts on “Creamy Italian Sausage Rigatoni”