Discover the ultimate comfort food with this Creamy Italian Sausage Rigatoni recipe, a simple yet incredibly satisfying dish perfect for busy weeknights. This recipe delivers a restaurant-quality pasta experience right in your own kitchen, making it an invaluable addition to your culinary repertoire.
Key Ingredients for Creamy Italian Sausage Rigatoni
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound sweet or hot Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Creamy Italian Sausage Rigatoni
This Creamy Italian Sausage Rigatoni is a true weeknight wonder! In under an hour, you can whip up a dish that’s both incredibly flavorful and wonderfully creamy, thanks to the rich Italian sausage and luscious cream sauce. It’s simplicity at its finest, delivering a satisfying meal that will have everyone asking for seconds. This recipe generally takes about 40-45 minutes from start to finish.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.
- Brown the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and crumbles, about 6-8 minutes. If there’s excessive grease, you can carefully drain off most of it, leaving a tablespoon or two for flavor.
- Sauté Aromatics: Add the chopped yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Tomatoes and Seasonings: Pour the crushed tomatoes into the skillet. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
- Create the Creamy Sauce: Pour the heavy cream into the tomato sauce. Stir well to combine. Let the sauce gently simmer for another 5 minutes, or until it has thickened slightly.
- Combine and Finish: Add the cooked and drained rigatoni to the skillet with the sauce. Stir in the grated Parmesan cheese. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season and Serve: Taste the rigatoni and season with salt and freshly ground black pepper as needed. Serve hot, garnished with additional Parmesan cheese and fresh chopped parsley, if desired.
Why You’ll Love This Creamy Italian Sausage Rigatoni
Prepare to fall head over heels for this Creamy Italian Sausage Rigatoni! Its star appeal lies in the incredibly rich and savory tomato cream sauce, perfectly clinging to the hearty ridges of rigatoni, all brought together by the delightful spice of Italian sausage. Making this at home is a fantastic way to save money compared to dining out, proving that gourmet-tasting meals don’t need to break the bank; it’s a flavorful and cost-effective alternative to store-bought pasta dishes. The melded flavors of sweet or spicy sausage, aromatic garlic and onion, and the comforting cream sauce create a symphony of taste that’s simply irresistible.
This dish offers a delightful textural contrast, with the tender pasta and savory sausage, all enveloped in a velvety sauce that’s utterly satisfying. It’s a soul-warming meal that’s perfect for impressing guests or simply treating yourself after a long day. Unlike a simple marinara, the addition of cream and Parmesan elevates this dish to pure comfort food bliss, rivaling any Tuscan trattoria. So go ahead, gather your ingredients, and experience the magic of Creamy Italian Sausage Rigatoni in your own kitchen – we promise it’ll become a regular in your meal rotation!
Storing and Reheating Tips
Storing Leftovers:
Once cooled, store any leftover Creamy Italian Sausage Rigatoni in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Ensure the container is well-sealed to prevent the pasta from drying out or absorbing other odors from the refrigerator.
Reheating:
- Stovetop Method: For the best results, reheat on the stovetop. Place the desired amount of leftover rigatoni in a skillet over medium-low heat. Add a tablespoon or two of water, milk, or broth to help loosen the sauce as it heats through. Stir gently until heated through and the sauce is creamy again.
- Microwave Method: Alternatively, you can reheat in the microwave. Place the leftovers in a microwave-safe dish, cover loosely (to prevent splattering), and heat in short intervals, stirring occasionally, until hot. Similar to the stovetop method, adding a splash of liquid can help maintain creaminess.
Freezing for Future Meals:
This dish freezes remarkably well. Allow the cooked pasta to cool completely. Spoon portions into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 1-2 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat using the stovetop or microwave method as described above.
Final Thoughts
This Creamy Italian Sausage Rigatoni is a truly comforting and delicious meal that’s surprisingly easy to make. We highly encourage you to whip up this delightful pasta dish at home for a satisfying and flavorful experience that will surely impress.
Creamy Italian Sausage Rigatoni
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.1 pound rigatoni pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and crumbles, about 6-8 minutes. If there’s excessive grease, you can carefully drain off most of it, leaving a tablespoon or two for flavor.1 tablespoon olive oil, 1 pound sweet or hot Italian sausage, casings removed
- Add the chopped yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, finely chopped, 3 cloves garlic, minced
- Pour the crushed tomatoes into the skillet. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.1 28 ounce can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
- Pour the heavy cream into the tomato sauce. Stir well to combine. Let the sauce gently simmer for another 5 minutes, or until it has thickened slightly.1 cup heavy cream
- Add the cooked and drained rigatoni to the skillet with the sauce. Stir in the grated Parmesan cheese. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound rigatoni pasta, 1/2 cup grated Parmesan cheese
- Taste the rigatoni and season with salt and freshly ground black pepper as needed. Serve hot, garnished with additional Parmesan cheese and fresh chopped parsley, if desired.Salt and freshly ground black pepper, Fresh parsley, chopped, 1/2 cup grated Parmesan cheese