Print

Creamy Italian Sausage Rigatoni Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This Creamy Italian Sausage Rigatoni is a rich and comforting pasta dish featuring perfectly browned Italian sausage simmered in a flavorful tomato sauce infused with fresh herbs and a touch of heat. The addition of heavy cream and Parmesan cheese creates a luscious, creamy sauce that beautifully coats al dente rigatoni. It’s an ideal weeknight dinner that combines savory sausage, fragrant garlic and onion, and fresh basil and oregano for an authentic Italian taste.

Ingredients

Scale

Main Ingredients

  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 large Onion, diced
  • 4 Garlic Cloves, minced
  • 1 1/2 lbs Italian Sausage (can use 1 lb for 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 (divided)
  • 1 lb Rigatoni Pasta

Instructions

  1. Cook the Sausage and Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, breaking the sausage apart with a spatula. Cook for another 7-8 minutes until the sausage is browned and cooked through.
  2. Cook the Pasta: While the sausage cooks, bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook according to package instructions, typically 9-11 minutes until al dente. Drain the pasta once cooked.
  3. Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth before adding. Stir in fresh basil, oregano, red chili flakes, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5-7 minutes to meld flavors.
  4. Make It Creamy: Stir in the heavy cream and 1 cup of the grated Parmesan cheese into the sauce. Allow the sauce to simmer over medium-low heat for 5-7 minutes, stirring occasionally. Taste and adjust seasoning as needed.
  5. Combine Pasta and Sauce: Add the drained rigatoni directly into the sauce and gently stir to coat all the pasta in the creamy tomato sausage sauce. If you prefer a thicker sauce, simmer with the pasta for an additional 10 minutes.
  6. Serve: Plate the creamy Italian sausage rigatoni and garnish with the remaining 1/2 cup Parmesan cheese and additional fresh basil if desired. Serve immediately for best flavor and texture.

Notes

  • For a less spicy version, reduce or omit the red chili flakes.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but the richness will be reduced.
  • If whole canned tomatoes aren’t available, use crushed tomatoes but skip blending.
  • Fresh herbs work best for vibrant flavor, but dried herbs are a fine alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Italian sausage pasta, creamy rigatoni, sausage rigatoni recipe, creamy Italian pasta, easy sausage pasta dinner

Find it online: https://nayabaker.com/creamy-italian-sausage-rigatoni-recipe/