Creamy Sausage Rigatoni Recipe

Comfort food takes on a whole new level with creamy sausage rigatoni. This dish marries the hearty flavors of Italian sausage with the richness of a creamy tomato-based sauce, all clinging to perfectly cooked rigatoni. Whether you’re looking for a quick weekday meal or a crowd-pleasing dinner for family and friends, creamy sausage rigatoni is a delicious, easy-to-make recipe that hits all the right notes.

The star of the dish is undoubtedly the combination of savory sausage and a creamy tomato sauce, complemented by aromatic herbs and spices. The rigatoni, with its ridged surface and hollow center, ensures every bite is packed with flavor.

Why This Recipe Works

1. Flavorful Sausage: Italian sausage adds depth, spice, and protein to the dish.
2. Rich and Creamy Sauce: A combination of tomato sauce and heavy cream creates a perfectly balanced and velvety base.
3. Perfect Pasta Pairing: Rigatoni’s ridges help the sauce adhere to the pasta for maximum flavor in every bite.
4. Customizable: Easy to adapt with different proteins, vegetables, or spice levels.

Step-by-Step Instructions

Step 1: Prepare the Pasta

1. Boil the Water: Bring 4 quarts of water to a rolling boil in a large pot. Add salt for seasoning.
2. Cook the Rigatoni: Add the rigatoni and cook until al dente, following the package instructions.
3. Reserve Pasta Water: Before draining, reserve 1 cup of the pasta cooking water.
4. Drain and Set Aside: Drain the pasta and set it aside while you prepare the sauce.

Step 2: Cook the Sausage

1. Heat Oil: In a large skillet over medium-high heat, warm the olive oil.
2. Brown the Sausage: Add the Italian sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set it aside on a plate.

Step 3: Build the Base of the Sauce

1. Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Cook over medium heat until softened and fragrant, about 3-4 minutes. Add red pepper flakes if you like a hint of spice.
2. Deglaze the Pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Allow the liquid to reduce by half, about 2-3 minutes.

Step 4: Make the Creamy Tomato Sauce

1. Add Tomatoes: Stir in the crushed tomatoes, oregano, basil, and smoked paprika. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
2. Incorporate Cream: Lower the heat to medium-low and stir in the heavy cream, creating a rich, creamy sauce.
3. Return Sausage to the Pan: Add the cooked sausage back to the skillet, stirring to combine. Simmer the sauce for another 5 minutes.

Step 5: Combine Pasta and Sauce

1. Add Rigatoni to the Sauce: Transfer the cooked rigatoni to the skillet with the creamy sausage sauce. Toss gently to coat each piece of pasta thoroughly.
2. Adjust Consistency: If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is achieved.
3. Season to Taste: Taste and adjust the seasoning with salt and black pepper as needed.

Step 6: Serve

1. Plate the Dish: Divide the creamy sausage rigatoni among serving bowls or plates.
2. Garnish: Top with fresh basil and extra Parmesan cheese for added flavor and presentation.
3. Enjoy: Serve immediately while the pasta is warm and the sauce is creamy.

Variations

1. Vegetable Additions: Add sautéed spinach, mushrooms, or bell peppers to the sauce for extra nutrition and flavor.
2. Spicy Kick: Use hot Italian sausage or increase the red pepper flakes for a spicier version.
3. Different Proteins: Substitute Italian sausage with ground chicken, turkey, or plant-based sausage for a lighter or vegetarian option.
4. Gluten-Free Option: Use gluten-free rigatoni or your preferred gluten-free pasta.

Serving Suggestions

• Garlic Bread: Serve alongside crispy garlic bread to soak up the creamy sauce.
• Side Salad: A simple Caesar salad or mixed greens with vinaigrette pairs beautifully with the rich flavors.
• Roasted Vegetables: Roasted zucchini, asparagus, or Brussels sprouts make excellent sides.

Tips for Success

1. Cook Pasta Al Dente: Rigatoni should retain some firmness, as it will finish cooking in the sauce.
2. Fresh Parmesan: Grating your own Parmesan cheese ensures better melting and flavor.
3. Don’t Overcrowd the Pan: Brown the sausage in batches if necessary to avoid steaming.
4. Layer Flavors: Deglazing the pan adds depth and prevents any flavors from going to waste.

Frequently Asked Questions

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat the sauce and toss with freshly cooked pasta when ready to serve.

What Type of Sausage Works Best?

Italian sausage, either mild or spicy, is ideal for this recipe. You can also use breakfast sausage or bratwurst if preferred.

Can I Substitute the Cream?

For a lighter version, use half-and-half or whole milk instead of heavy cream. Keep in mind this will slightly alter the sauce’s richness.

Conclusion

Creamy sausage rigatoni is a meal that satisfies on every level. With its combination of savory sausage, creamy tomato sauce, and perfectly cooked pasta, it’s a dish that’s both comforting and elegant. This recipe is sure to become a family favorite and a go-to for entertaining guests.

Serve it with a smile, and don’t forget to pass the Parmesan!

Yield: 4

Creamy Sausage Rigatoni Recipe

Print

Comfort food takes on a whole new level with creamy sausage rigatoni. This dish marries the hearty flavors of Italian sausage with the richness of a creamy tomato-based sauce, all clinging to perfectly cooked rigatoni. Whether you're looking for a quick weekday meal or a crowd-pleasing dinner for family and friends, creamy sausage rigatoni is a delicious, easy-to-make recipe that hits all the right notes.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 12 oz (340 g) rigatoni pasta
• 1 lb (450 g) Italian sausage (mild or spicy), casings removed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup tomato paste
• 1/2 cup chicken broth or white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped, for garnish

Instructions

1. Cook the Rigatoni

1. Bring a large pot of salted water to a boil.
2. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. Cook the Sausage

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 6-8 minutes).
3. Remove the sausage from the skillet and set it aside.

3. Sauté Aromatics

1. In the same skillet, add the onion and sauté for 2-3 minutes until softened.
2. Stir in the garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant.

4. Build the Sauce

1. Add the tomato paste to the skillet and cook for 1-2 minutes, stirring, until it darkens slightly.
2. Pour in the chicken broth (or white wine), scraping up any browned bits from the pan. Simmer for 2-3 minutes.
3. Stir in the heavy cream and Italian seasoning. Let the sauce simmer for 5 minutes until it thickens slightly.

5. Combine and Serve

1. Return the cooked sausage to the skillet and stir to combine.
2. Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.
3. Stir in the Parmesan cheese and adjust the consistency with reserved pasta water if needed.
4. Season with salt and black pepper to taste.

6. Garnish and Enjoy

1. Transfer the pasta to serving plates or a large serving bowl.
2. Garnish with fresh parsley or basil and extra Parmesan cheese.
3. Serve hot and enjoy!

Notes

• Sausage Variety: Use spicy sausage for added heat or sweet sausage for a milder flavor.
• Make It Healthier: Substitute half-and-half or a plant-based cream for a lighter version.
• Add Vegetables: Toss in spinach, kale, or roasted red peppers for extra nutrients and color.