creamy Italian sausage rigatoni recipe

I remember the first time I made this dish. It was a chilly Tuesday evening, the kind that calls for something deeply comforting. I had a package of rich Italian sausage, a box of rigatoni, and a craving for a meal that felt like a warm hug.

I wanted more than just a simple pasta; I wanted something luxurious yet simple enough for a weeknight. That’s how this creamy Italian sausage rigatoni recipe was born. It came together in my kitchen with a little bit of this and a little of that, resulting in a perfectly balanced, ridiculously delicious sauce clinging to every ridged tube of pasta.

Now, this creamy sausage rigatoni is my go-to for everything from busy weeknight dinners to casual get-togethers with friends. It never fails to impress, and the best part is how effortlessly it comes together. This incredible creamy Italian sausage rigatoni recipe is proof that you don’t need hours in the kitchen to create a truly memorable and satisfying meal.

Why You’ll Love This Creamy Italian Sausage Rigatoni Recipe

There are so many reasons to fall head-over-heels for this pasta dish. It’s a true standout that will quickly become a staple in your meal rotation. Here’s why this creamy Italian sausage rigatoni recipe will win you over:

• Rich, Layered Flavor: The combination of savory Italian sausage, aromatic garlic, rich tomato paste, and a touch of cream creates a sauce that’s complex and deeply satisfying. Every bite is an explosion of flavor.
• Incredibly Easy & Quick: You can get this entire meal on the table in about 30 minutes! It’s the perfect solution for those busy nights when you need a delicious dinner without the fuss. This is truly an easy creamy Italian sausage rigatoni recipe.
• Pantry-Friendly Ingredients: Most of the ingredients needed for this creamy sausage rigatoni are simple staples you probably already have in your pantry and fridge.
• Perfectly Creamy (Not Heavy): We use a combination of heavy cream and reserved pasta water to create a luscious, velvety sauce that coats the rigatoni beautifully without feeling overly heavy or rich. It’s the secret to the best creamy Italian sausage rigatoni recipe.
• Family-Approved Comfort Food: This is the kind of meal that brings everyone to the table. It’s hearty, comforting, and a guaranteed hit with both kids and adults.

Ingredients You’ll Need

The magic of this creamy Italian sausage rigatoni recipe lies in its simple yet high-quality ingredients. Each one plays a crucial role in building the incredible flavor of the final dish.

Substitutions & Variations

One of the best things about this creamy Italian sausage rigatoni recipe is how adaptable it is. You can easily tweak it to suit your tastes or what you have on hand.

• Pasta: While rigatoni is ideal, any tube-shaped pasta like penne, ziti, or even shell pasta will work beautifully. For a gluten-free version, simply use your favorite gluten-free pasta.
• Sausage: This recipe is fantastic with either mild or hot Italian sausage. You could also use chicken sausage with Italian seasoning for a lighter option. If you can’t find bulk sausage, just buy links and remove the casings.
• Greens: Don’t have spinach? Chopped kale (stems removed) is a great substitute. Just add it a few minutes earlier to give it time to soften.
• Make it Extra Spicy: If you love heat, use hot Italian sausage and increase the red pepper flakes. You could even add a chopped cherry pepper with the onions.
• Add Veggies: Feel free to bulk up this creamy Italian sausage rigatoni recipe with more vegetables. Sliced mushrooms, diced zucchini, or sun-dried tomatoes would all be delicious additions. Sauté them after the sausage is browned.
• Cream Substitute: For a slightly lighter sauce, you can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich. A splash of cream cheese can also help thicken the sauce.

Step-by-Step Instructions

Follow these simple steps to create the most amazing creamy Italian sausage rigatoni recipe right in your own kitchen. It’s easier than you think!

1. Cook the Pasta: First, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (firm to the bite). Importantly, before draining, reserve at least 2 cups of the starchy pasta water. This is liquid gold for our sauce! Drain the pasta and set it aside.
2. Brown the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and use a wooden spoon to break it up into smaller crumbles. Cook for 5-7 minutes, until it’s browned and cooked through. Then, remove the sausage with a slotted spoon and set it on a plate, leaving the rendered fat in the skillet.
3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 4-5 minutes, until it softens and becomes translucent. Next, add the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until the garlic is fragrant, being careful not to let it burn. This step builds the flavor base for your fantastic creamy Italian sausage rigatoni recipe.
4. Build the Creamy Sauce: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor. Now, slowly pour in the heavy cream and 1 1/2 cups of the reserved pasta water, whisking continuously to create a smooth sauce. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes to thicken slightly.
5. Combine Everything: Return the cooked sausage to the skillet. Stir in the fresh spinach by the handful, allowing it to wilt into the sauce. Next, add the grated Parmesan cheese and stir until it’s completely melted and the sauce is velvety. Season with salt and freshly ground black pepper to taste. Remember the sausage and Parmesan are salty, so taste before you add too much salt.
6. Finish and Serve: Finally, add the drained rigatoni to the skillet with the sauce. Toss everything together gently until every piece of pasta is generously coated in that glorious, creamy sausage sauce. If the sauce seems too thick, add a splash more of the reserved pasta water to reach your desired consistency. Serve your perfect creamy Italian sausage rigatoni immediately, garnished with more Parmesan cheese and fresh basil or parsley.

Pro Tips for Success

Want to make sure your creamy Italian sausage rigatoni recipe is absolutely perfect every time? Keep these simple tips in mind.

• Don’t Skip the Pasta Water: I can’t stress this enough! The starchy pasta water is essential. It helps the sauce emulsify and cling to the rigatoni, creating a silky, restaurant-quality texture without adding extra fat. Always reserve more than you think you’ll need.
• Cook Pasta to Al Dente: The pasta will continue to cook slightly when you add it to the hot sauce. To avoid mushy rigatoni, cook it for 1-2 minutes less than the package instructions suggest. It should still have a firm bite when you drain it.
• Brown the Sausage Properly: Don’t rush the browning step. Allowing the sausage to get some nice color on it develops a deep, savory flavor (thanks to the Maillard reaction) that forms the foundation of the entire dish. This is a key step for a flavorful creamy Italian sausage rigatoni.
• Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. For the creamiest sauce, always grate your own Parmesan from a block. It makes a huge difference in this creamy sausage rigatoni recipe.
• Taste and Adjust: Always taste your sauce before serving. It might need a little more salt, an extra pinch of red pepper for heat, or a bit more Parmesan for saltiness and depth. Adjust the seasonings to make this creamy Italian sausage rigatoni recipe perfect for you.

Storage & Reheating Tips

This creamy Italian sausage rigatoni recipe makes for fantastic leftovers, if you have any! Here’s how to store and reheat it properly.

• Refrigeration: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: While you can freeze this dish, be aware that cream-based sauces can sometimes separate a bit upon reheating. For best results, store it in a freezer-safe, airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: The best way to reheat this creamy Italian sausage rigatoni is on the stovetop. Place the desired portion in a small saucepan over medium-low heat. Add a splash of milk, cream, or water to help loosen the sauce and restore its creaminess. Stir gently until heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between.

What to Serve With This Recipe

This creamy Italian sausage rigatoni recipe is a hearty and complete meal on its own, but it also pairs wonderfully with a few simple sides to round out your dinner.

• A Simple Green Salad: A crisp salad with a light vinaigrette is the perfect contrast to the rich, creamy pasta. Try a simple mix of romaine, cherry tomatoes, and cucumber.
• Crusty Bread: You’ll definitely want something to sop up every last bit of that incredible sauce! A side of crusty garlic bread or a simple baguette is a must.
• Roasted Vegetables: For a boost of nutrients, serve this dish alongside some simple roasted broccoli, asparagus, or bell peppers. Just toss them with olive oil, salt, and pepper and roast until tender.
• Sautéed Greens: If you want even more greens, a side of simple sautéed broccoli rabe with garlic and a squeeze of lemon is a classic Italian pairing.

FAQs

Can I make this creamy Italian sausage rigatoni recipe ahead of time?

Yes, you can! You can prepare the entire sauce up to 2 days in advance and store it in an airtight container in the fridge. When you’re ready to serve, simply reheat the sauce gently on the stovetop while you cook the pasta. Then, combine and serve for a super quick meal.

Is this recipe spicy?

The level of spice is completely up to you! As written, with mild Italian sausage and 1/2 teaspoon of red pepper flakes, it has a very gentle background warmth. To make it spicier, use hot Italian sausage and increase the amount of red pepper flakes to your liking.

Can I make this a vegetarian creamy rigatoni recipe?

Absolutely. To make this dish vegetarian, simply omit the sausage. You can replace it with sautéed mushrooms, plant-based sausage crumbles, or a can of drained and rinsed cannellini beans for protein and texture.

Ensure you add a bit more olive oil and seasoning to compensate for the flavor from the sausage. It will still be a delicious creamy rigatoni recipe.

Why is my sauce not creamy?

If your sauce isn’t as creamy as you’d like, there could be a few reasons. First, make sure you used heavy cream, as lower-fat options won’t provide the same richness. Second, don’t forget the magic ingredient: reserved pasta water!

The starch in the water is crucial for creating a silky sauce that clings to the rigatoni. If your sauce is too thin, let it simmer a bit longer; if it’s too thick, stir in another splash of pasta water. This is the key to the perfect creamy Italian sausage rigatoni recipe.

Nutrition Information (per serving)

Disclaimer: The following nutritional information is an estimate and can vary based on the specific ingredients used.

This creamy Italian sausage rigatoni recipe is the ultimate comfort food, and I hope you love it as much as I do

creamy Italian sausage rigatoni recipe

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• Author: Lena
• Total Time: 30 mins
• Yield: 6 servings 1x

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Description

A rich and comforting weeknight meal featuring Italian sausage and rigatoni in a luxurious, velvety tomato cream sauce. This dish is quick, easy, and packed with layered flavor, making it a guaranteed family favorite that comes together in about 30 minutes.

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Ingredients

Scale 1x2x3x

1 lb (450g) Rigatoni pasta
1 tablespoon Olive oil
1 lb (450g) Mild or Hot Italian Sausage (pork, chicken, or beef), casings removed
1 medium Yellow onion, finely chopped
4–5 cloves Garlic, minced
3 tablespoons Tomato paste
1 teaspoon Dried oregano
1/2 teaspoon Red pepper flakes, adjust to taste
1 cup Heavy cream
1 1/2 cups Reserved pasta water
3 cups Fresh spinach, packed
1/2 cup Grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)

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Instructions

1. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water, then drain the pasta
2. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and use a spoon to break it into crumbles. Cook for 5-7 minutes until browned and cooked through. Remove the sausage with a slotted spoon to a plate, leaving the rendered fat in the skillet
3. Reduce heat to medium. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another minute until fragrant
4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize. Slowly pour in the heavy cream and 1 1/2 cups of reserved pasta water, whisking continuously to create a smooth sauce. Bring to a simmer and let it cook for 3-4 minutes to thicken slightly
5. Return the cooked sausage to the skillet. Stir in the fresh spinach by the handful, allowing it to wilt. Add the grated Parmesan cheese and stir until it’s completely melted
6. Season with salt and freshly ground black pepper to taste. Remember the sausage and Parmesan are already salty
7. Add the drained rigatoni to the skillet. Toss everything together until the pasta is coated in the sauce. If the sauce seems too thick, add a splash more of the reserved pasta water. Serve immediately, garnished with more Parmesan cheese and fresh basil or parsley

Notes

Don’t skip reserving the starchy pasta water; it is essential to create a silky, emulsified sauce that clings to the pasta.

Cook the pasta to al dente (1-2 minutes less than package time) as it will continue cooking when added to the hot sauce.

Using freshly grated Parmesan cheese from a block results in a much smoother sauce compared to pre-shredded cheese.

Substitutions: Any tube-shaped pasta like penne or ziti works well. Kale can be used instead of spinach (add it a few minutes earlier).

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of milk or cream to loosen the sauce.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: approx. 1.5 cups
• Calories: 720 kcal
• Sugar: 6g
• Sodium: 1100mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 115mg