Get ready to fall in love with your new favorite weeknight dinner: this incredibly delicious Creamy Sausage Rigatoni. This recipe brings together savory Italian sausage, perfectly cooked rigatoni, and a rich, velvety tomato cream sauce for a meal that tastes like it came from a high-end Italian restaurant. The best part? It all comes together in about 30 minutes, making it the perfect solution for busy evenings when you’re craving pure comfort food without the fuss. It’s a simple, satisfying dish that the whole family will ask for again and again.
Why You’ll Love This Creamy Sausage Rigatoni Recipe
This isn’t just another pasta dish; it’s a game-changer for your dinner rotation. Here’s why this recipe stands out from the rest:
- Quick and Easy: From start to finish, this meal is on the table in about 30 minutes. It’s the epitome of a simple yet elegant weeknight dinner.
- Rich, Savory Flavor: Spicy Italian sausage, garlic, and a touch of tomato paste create a deep, savory base for the luscious cream sauce.
- Minimal Ingredients: You only need a handful of pantry staples to create this showstopper, proving you don’t need a long list of ingredients for a spectacular meal.
- Family-Approved Comfort: The combination of hearty pasta, savory sausage, and a creamy sauce is a guaranteed crowd-pleaser for both kids and adults.
Ingredients You’ll Need
The magic of this dish lies in its simplicity and the quality of its ingredients. Here’s what you’ll need to gather:
- Rigatoni Pasta: The large tubes with ridges are perfect for catching every last drop of the delicious sauce.
- Italian Sausage: Use mild or hot, depending on your preference. Removing the casings allows it to crumble and brown beautifully.
- Yellow Onion & Garlic: These aromatics build the foundational layer of flavor for the entire dish.
- Tomato Paste: Provides a concentrated, rich tomato flavor that gives the sauce its beautiful color and depth.
- Heavy Cream: The key to the sauce’s luxurious, creamy texture.
- Chicken Broth: Helps create the sauce base and adds a savory depth.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty finish.
- Reserved Pasta Water: The starchy water is a secret weapon for creating a silky, emulsified sauce that clings to the pasta.
- Olive Oil, Salt, and Black Pepper: Essential basics for cooking and seasoning.
- Fresh Parsley: For a bright, fresh garnish that cuts through the richness.
Step-by-Step Instructions
Follow these simple steps to create the perfect Creamy Sausage Rigatoni every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Remove the sausage from its casings and add it to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 5-7 minutes.
- Sauté the Aromatics: Add the chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. This step toasts the paste and enhances its flavor. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Make It Creamy: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine and Serve: Add the drained rigatoni to the skillet with the sauce. Toss to coat, adding a splash of the reserved pasta water as needed to reach your desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Tips for the Best Creamy Sausage Rigatoni
A few simple tips can elevate this dish from great to absolutely unforgettable.
Choosing the Right Sausage
The type of Italian sausage you use makes a big difference. For a spicy kick, opt for hot Italian sausage. If you prefer a milder, more savory flavor, sweet or mild Italian sausage is a fantastic choice. You could even use turkey sausage for a lighter option, like in this tasty sweet potato bake.
The Secret to a Silky Smooth Sauce
The key to a perfect cream sauce is using freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly. Also, be sure to add the cream and cheese over low heat to prevent the sauce from breaking.
Don’t Overcook the Pasta
Cooking the rigatoni to al dente (meaning “to the tooth”) is crucial. It will continue to cook slightly when you toss it with the hot sauce. This ensures the pasta retains a pleasant, firm bite and doesn’t become mushy.
Delicious Variations to Try
While this Creamy Sausage Rigatoni recipe is fantastic as is, it’s also wonderfully versatile. Here are a few ideas to customize it:
- Add Veggies: Stir in a few handfuls of fresh spinach at the end of cooking and let it wilt into the sauce. Sautéed mushrooms or roasted red peppers are also excellent additions.
- Change the Protein: This sauce works beautifully with other proteins. Try it with ground chicken, turkey, or even meatballs. For a different take on a creamy pasta dish, check out this delicious crack chicken penne.
- Make it Extra Cheesy: Stir in a bit of mozzarella or a dollop of ricotta cheese along with the Parmesan for an even richer, cheesier sauce.
How to Store and Reheat Leftovers
This dish makes for fantastic leftovers. Store any extra Creamy Sausage Rigatoni in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of milk or chicken broth to a saucepan or microwave-safe bowl with the pasta and heat gently until warmed through. The extra liquid will help loosen the sauce back to its original creamy consistency.
What to Serve with Creamy Sausage Rigatoni
This hearty pasta dish is a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad, like this Honeycrisp Apple Salad, provides a refreshing contrast to the rich sauce. Garlic bread or a crusty baguette is also a must for soaking up every last bit of the creamy goodness.
Frequently Asked Questions
Yes, you can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat the sauce on the stovetop and toss it with freshly cooked pasta.
Absolutely! While rigatoni is ideal for catching the sauce, other tube-shaped pastas like penne, ziti, or shells would also work wonderfully in this recipe.
To add some heat, use hot Italian sausage instead of mild. You can also add 1/4 to 1/2 teaspoon of red pepper flakes to the skillet when you sauté the garlic for an extra kick.
For a dairy-free version, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use a dairy-free Parmesan cheese substitute to finish the sauce. The texture may be slightly different but still delicious.
Bulk Italian pork sausage is the best choice for this recipe as it’s flavorful and crumbles well. You can choose between mild, sweet, or hot varieties based on your personal preference.
More Delicious Dinner Recipes
If you loved this Creamy Sausage Rigatoni, you’re sure to enjoy some of our other favorite dinner recipes. For a cozy, comforting meal, this Old-Fashioned Goulash is a classic choice. If you’re in the mood for something with a bit of a kick, our Cheesy Taco Rice is always a hit.
We Want to Hear From You!
We hope you love this Creamy Sausage Rigatoni recipe as much as we do! It’s a true testament to how simple ingredients can create an extraordinary meal. If you make this dish, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Creamy Sausage Rigatoni Recipe
Creamy Sausage Rigatoni (The Ultimate 30-Minute Dinner)
Ingredients
Equipment
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Brown the Sausage: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it apart, until browned, about 5-7 minutes.
- Sauté the Aromatics: Add the chopped onion and cook until softened, 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Build the Sauce: Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Make It Creamy: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
- Combine and Serve: Add the drained rigatoni to the sauce. Toss to combine, adding reserved pasta water a little at a time to achieve the desired sauce consistency. Garnish with fresh parsley and more Parmesan before serving.
Notes
Fresh Parmesan: For the smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese can make the sauce grainy.
Spice it Up: If you like heat, use hot Italian sausage and add a pinch of red pepper flakes with the garlic.
