Creamy Italian Sausage Rigatoni: A Whiff of Italy in Your Kitchen

Ever walked into a kitchen and felt like you were in a cozy Italian trattoria? That’s the magic of Creamy Italian Sausage Rigatoni! This dish brings together savory Italian sausage, creamy sauce, and hearty rigatoni for a comforting meal that’s perfect for any night of the week. It’s quick, it’s creamy, and best of all, it’s made in one pot — yes, please!

Why Make This Recipe

Why would you want to whip up this creamy delight? Here are some reasons:

Easy Cleanup: Cooking in just one pot means you won’t be drowning in dirty dishes after dinner — who has time for that?
Family-Friendly: Kids and adults alike will gobble this up. I mean, who can resist pasta drenched in creamy sauce?
Affordable Ingredients: You get a restaurant-quality meal without the price tag. Shift that budget back to your treat-yourself fund!

Ingredients

You don’t need fancy stuff — just these basics!

2 Tablespoons Extra-Virgin Olive Oil
1 large Onion (diced)
4 Garlic Cloves (minced)
1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
(2) 28-ounce cans Whole or Crushed Tomatoes
1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
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

Directions

Time to get cooking! Follow these easy steps:

Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until softened. Add the garlic and sausage, cooking for another 7-8 minutes until the sausage starts to brown.
Cook the Pasta: While the sausage cooks, fill a separate large pot with water and bring it to a boil. Add a generous amount of salt, then toss in the rigatoni. Cook based on 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 until smooth. Stir in the fresh basil, oregano, red chili flakes, salt, and pepper. Let it bubble, then reduce the heat and simmer for 5-7 minutes.
Make It Creamy: Stir in the heavy cream and 1 cup of Parmesan cheese into the sauce. Mix well and let it simmer on medium-low for another 5-7 minutes. Taste and adjust seasonings as needed.
Combine Pasta and Sauce: Drain the rigatoni, then add it to the sauce, coating everything perfectly. For less saucy goodness, let it simmer for an additional 10 minutes.
Serve: Plate up the pasta, garnishing with the remaining Parmesan cheese and fresh basil. Serve immediately and enjoy every creamy bite!

How to Make Creamy Italian Sausage Rigatoni (Overview)

Let’s break it down! First, you’ll sauté the onion and sausage until beautifully golden. While that’s happening, cook up the rigatoni until it’s ready to mingle. Next, make your sauce by combining the tomatoes, herbs, and those delightful flavors. Add in the heavy cream and cheese, and let it simmer until it’s velvety. Finally, toss the rigatoni with that magical sauce, and you’ve got dinner ready in under an hour! Quick tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Creamy Italian Sausage Rigatoni

This pasta can steal the show all on its own, but why not gussy it up a bit? Serve it alongside some garlic bread for crunch and warmth, or whip up a simple salad garnished with fresh tomatoes and mozzarella for a pop of color and freshness. You’ll feel fancy without the fuss!

How to Store Creamy Italian Sausage Rigatoni

Want leftovers? You’re in luck! This dish keeps well in the fridge for about 3-4 days. Just store it in an airtight container. For longer storage, freeze it for up to 3 months. When you’re ready to dive back into this creamy goodness, simply thaw and reheat on the stove or microwave until hot.

Tips to Make Creamy Italian Sausage Rigatoni

Timing is Everything: Start the sauce before the pasta, so they’re hot and ready to join forces!
Substitutions: Feel free to swap in turkey sausage for a leaner option, or add in some spinach for extra nutrients.
Texture: For a bit of crunch, toss in some roasted red peppers or mushrooms during the sautéing step!

Variation

Want to switch things up? Consider going vegan by substituting the sausage with a plant-based alternative, and swap the heavy cream for coconut cream or cashew cream. You can also spice it up with different herbs like thyme or rosemary to give your rigatoni a whole new vibe!

FAQs

Can I use a different pasta?
Absolutely! Any short pasta would work, but rigatoni’s ridges hold sauce beautifully!

How can I make this recipe ahead of time?
Prepare the sauce ahead, store it in the fridge, and cook the pasta fresh when you’re ready to serve.

Can I freeze leftovers?
Yes! Just ensure it’s stored in an airtight container. Reheat it gently, and you’ll be enjoying creamy goodness again in no time!

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