Easy Creamy Italian Sausage Rigatoni Recipe
This Easy Creamy Italian Sausage Rigatoni recipe offers a delightful combination of savory Italian sausage, aromatic herbs, and a luscious creamy tomato sauce served over rigatoni pasta. It’s a rich, flavorful, and comforting dish perfect for weeknight dinners or special occasions, made with simple ingredients and straightforward cooking steps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion, diced
- 4 Garlic Cloves, minced
- 1 1/2 lbs. Italian Sausage (use 1 lb. if preferred less sausage)
- 2 28-ounce cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
Pasta
- 1 lb. Rigatoni Pasta
Instructions
- Prepare the Ingredients: Dice the onion, mince the garlic, and chop the fresh basil and oregano if using fresh herbs. If using whole canned tomatoes, blend them until smooth to create a crushed tomato consistency.
- Cook the Sausage: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon or spatula, and cook until browned and cooked through, about 7-10 minutes.
- Sauté Onions and Garlic: Add the diced onions to the pot with the sausage and cook until softened, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Tomatoes and Seasonings: Pour in the blended or crushed tomatoes along with the fresh or dried basil, oregano, red chili flakes, salt, and pepper. Stir well to combine all the ingredients.
- Simmer the Sauce: Bring the sauce to a gentle simmer and let it cook uncovered for about 20 minutes, stirring occasionally, to meld the flavors and thicken the sauce.
- Cook Rigatoni: While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually 10-12 minutes. Drain the pasta and set aside.
- Add Cream and Parmesan: Stir the heavy cream into the sausage tomato sauce, then add the grated Parmesan cheese. Cook for an additional 3-5 minutes over low heat until the sauce is creamy and cheese is melted.
- Combine Pasta and Sauce: Add the cooked rigatoni to the sauce and gently toss to coat the pasta thoroughly with the creamy Italian sausage sauce.
- Serve: Plate the pasta and garnish with additional Parmesan cheese or fresh herbs if desired. Serve hot and enjoy your creamy Italian sausage rigatoni.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Adjust red chili flakes quantity according to your preferred spice level.
- Fresh herbs will provide more vibrant flavors, but dried herbs work well in a pinch.
- Make sure to reserve some pasta water before draining to loosen the sauce if needed.
- Use high-quality Italian sausage for the best flavor.