Creamy Italian Sausage Rigatoni Recipe

Introduction

Creamy Italian Sausage Rigatoni is a comforting and flavorful pasta dish that combines savory sausage with a rich, velvety sauce. It’s easy to make and perfect for a satisfying weeknight dinner or a special meal with family and friends.

Ingredients

• 8 ounces rigatoni pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage, mild or spicy, casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
3. Step 3: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, oregano, and red pepper flakes if using, and cook for an additional 1-2 minutes until fragrant.
4. Step 4: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
5. Step 5: Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
6. Step 6: Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream to reduce richness without sacrificing creaminess.
• Add spinach or kale to the sauce for extra nutrients and a pop of color.
• If you prefer a spicier dish, increase the red pepper flakes or use hot Italian sausage.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta instead of rigatoni?

Yes, rigatoni works best to hold the sauce, but you can substitute with other sturdy pasta shapes like penne, ziti, or fusilli.

Can I prepare this dish ahead of time?

You can cook the sausage and sauce in advance and refrigerate separately from the pasta. When ready to serve, reheat the sauce gently and toss with freshly cooked pasta for best texture.

Creamy Italian Sausage Rigatoni Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

Creamy Italian Sausage Rigatoni is a rich and comforting pasta dish featuring tender rigatoni tossed in a luscious creamy sauce with browned Italian sausage, aromatic garlic, and Parmesan cheese. This flavorful meal is perfect for a cozy dinner and can be easily customized with spicy or mild sausage and added greens for extra nutrition.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces rigatoni pasta

Sauce and Sausage

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water for later use.
2. Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through.
3. Sauté Aromatics: Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic, dried oregano, and red pepper flakes if using, cooking for an additional 1-2 minutes until fragrant.
4. Make the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
5. Toss Pasta in Sauce: Add the cooked rigatoni to the skillet, tossing well to coat the pasta evenly in the creamy sausage sauce. If the sauce appears too thick, add reserved pasta water gradually until the desired consistency is achieved.
6. Serve and Garnish: Serve the rigatoni immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired for enhanced flavor and presentation.

Notes

• For a lighter variation, substitute half-and-half for the heavy cream to reduce fat content while maintaining creaminess.
• You can add fresh spinach or kale to the sauce during the simmering step for extra nutrients and a vibrant color boost.

Keywords: Creamy Italian Sausage Rigatoni, Italian pasta recipe, rigatoni with sausage, creamy pasta sauce, easy Italian dinner, one skillet pasta, sausage rigatoni recipe