Creamy Sausage Rigatoni Pasta
There’s something irresistible about a creamy, hearty pasta dish that satisfies both your hunger and your cravings for flavor. Creamy Sausage Rigatoni Pasta is just that—a dish that’s rich, savory, and full of comforting goodness. Whether you’re looking for a cozy weeknight dinner or a meal to impress guests, this pasta recipe ticks all the boxes. It combines the bold flavors of Italian sausage, a rich creamy sauce, and perfectly cooked rigatoni, all topped with freshly grated Parmesan and herbs. This recipe is easy to follow and comes together in under 30 minutes, making it a perfect choice for busy evenings.
Ingredients
- 1 lb rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 ½ lbs Italian sausage (mild, sweet, or spicy)
- 2 (28-ounce) cans whole or crushed tomatoes
- ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
- ¼ cup fresh oregano, chopped (or 1 tablespoon dried oregano)
- 1 teaspoon red chili flakes (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ cups grated Parmesan cheese
- Fresh basil (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 7-8 minutes, until softened and translucent. Add minced garlic and sauté for an additional 30 seconds, until fragrant.
- Brown the Sausage: Add the Italian sausage to the skillet. Break it up into pieces and cook until browned, about 7-8 minutes.
- Add Tomatoes and Herbs: Stir in the canned tomatoes (crushed or blended if using whole tomatoes), basil, oregano, red chili flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken and flavors to meld.
- Make the Creamy Sauce: Stir in the heavy cream and 1 cup of Parmesan cheese. Simmer for an additional 5 minutes until the sauce is smooth and creamy.
- Combine with Pasta: Add the cooked rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Serve: Garnish with fresh basil and an extra sprinkle of Parmesan cheese before serving.
Notes
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- Vegetable Additions: Feel free to add sautéed spinach, mushrooms, or bell peppers for added nutrition and flavor.
- Protein Alternatives: You can swap the sausage with ground turkey, chicken, or pancetta if preferred.
- Make-Ahead: Prepare the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat and combine with freshly cooked pasta when ready to serve.
- Spice Level: Adjust the red chili flakes to suit your heat preference. Add more for a spicier version.