Description
Creamy sausage rigatoni is a quick, comforting pasta dish featuring hearty Italian sausage, a velvety cream sauce, and perfectly cooked rigatoni. It’s easy enough for weeknights but special enough for company, delivering rich, savory flavors in just 30 minutes.
Ingredients
- 12 oz rigatoni pasta
- Kosher salt, for boiling water
- 1 lb Italian sausage, casings removed (hot or mild)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup parmesan cheese, freshly grated (plus extra for serving)
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp black pepper, freshly ground
- Salt, to taste
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons kosher salt. Add rigatoni and cook until just al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium-high. Add Italian sausage, breaking it up with a spatula. Cook until browned and slightly crispy, about 5-7 minutes. Drain excess grease, leaving about a tablespoon.
- Add chopped onion and cook for 2-3 minutes until translucent. Add minced garlic and stir for another 30 seconds, until fragrant.
- Stir in tomato paste and red pepper flakes (if using). Cook for 1 minute. Pour in heavy cream and chicken broth, scraping up any browned bits.
- Reduce heat to medium. Add parmesan cheese and simmer gently for 3-4 minutes, stirring often, until sauce thickens. If too thick, add reserved pasta water. Season with salt and black pepper to taste.
- Add drained rigatoni to the skillet. Toss to coat pasta with sauce. If sauce is loose, let sit for a minute to thicken. If too thick, add more broth or pasta water.
- Sprinkle with chopped basil or parsley. Serve hot, topped with extra parmesan if desired.
Notes
For a lighter version, use turkey or chicken sausage and half-and-half instead of heavy cream. Vegetarian and gluten-free adaptations are easy with plant-based sausage and GF pasta. Reserve pasta water to adjust sauce consistency. Freshly grated parmesan and proper browning of sausage are key for best flavor. Leftovers taste even better the next day; add a splash of cream or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 580
- Sugar: 5
- Sodium: 950
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 49
- Fiber: 3
- Protein: 21
Keywords: creamy sausage rigatoni, comfort food, pasta, Italian sausage, easy dinner, weeknight meal, quick pasta, rigatoni recipe