Creamy Italian Sausage Rigatoni

Creamy Italian Sausage Rigatoni

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A Rich, Hearty, and Comforting Pasta Night Favorite

Introduction

This Creamy Italian Sausage Rigatoni is the definition of Italian comfort food — rich, flavorful, and absolutely irresistible. Tender rigatoni pasta coated in a silky tomato cream sauce with Italian sausage, garlic, and herbs… it’s the kind of meal that makes you close your eyes after the first bite.

Perfect for a cozy dinner, family gathering, or even a romantic night in, this dish brings restaurant-quality flavor straight to your kitchen — all in under an hour. Pair it with garlic bread and a sprinkle of Parmesan, and you’ve got an unforgettable meal that tastes like it came straight from an Italian trattoria.

Why You’ll Love This Recipe

  • Rich and creamy: The perfect balance of tomato, herbs, and cream.
  • Family favorite: Hearty, filling, and full of flavor.
  • Customizable: Use spicy or mild Italian sausage, and add veggies if you like.
  • Perfect for pasta night: Tastes like a gourmet meal, ready at home.
  • Leftovers reheat beautifully: The sauce gets even richer overnight.
Bowl of rigatoni with creamy sausage sauce, garlic bread, and wine at sunset.

Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1½ lbs Italian sausage (use 1 lb for a lighter version)
  • (2) 28-ounce cans whole or crushed tomatoes
  • ¼ cup fresh basil, chopped (or 1 tablespoon dried)
  • ¼ cup fresh oregano, chopped (or 1 tablespoon dried)
  • 1 teaspoon red chili flakes (optional, for spice)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1½ cups heavy cream
  • 1½ cups grated Parmesan cheese
  • 1 lb rigatoni pasta
Two bowls of tomato rigatoni with basil, red wine, garlic bread, and candles.

Instructions

  1. Cook the sausage:
     Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned, breaking it up with a wooden spoon.
  2. Add aromatics:
     Stir in onion and garlic. Cook for 3–4 minutes, until fragrant and softened.
  3. Add tomatoes and herbs:
     Add the crushed tomatoes, basil, oregano, red chili flakes, salt, and pepper. Stir well and bring to a gentle simmer. Reduce heat and let the sauce cook for 15–20 minutes to deepen in flavor.
  4. Blend (optional):
     For a smoother sauce, carefully blend part or all of the tomato mixture using an immersion blender or countertop blender.
  5. Make it creamy:
     Stir in the heavy cream and Parmesan cheese. Let it simmer for 5 more minutes until the sauce thickens and becomes silky.
  6. Cook pasta:
     Meanwhile, boil rigatoni in salted water until al dente (about 10 minutes). Drain, reserving ½ cup of pasta water.
  7. Combine:
     Add the pasta to the sauce, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Serve:
     Garnish with more Parmesan and fresh basil. Serve immediately with garlic bread or salad.
Hands stirring red meat sauce in a Dutch oven on a rustic kitchen counter.

Serving Suggestions

  • Serve with crusty garlic bread or buttered baguette slices.
  • Add a side of Caprese salad or roasted vegetables.
  • Sprinkle with extra chili flakes or crushed red pepper for a little heat.

Storage & Reheating Tips

  • Store leftovers in the fridge for up to 4 days.
  • Reheat gently on the stove over low heat, adding a splash of cream or water to restore texture.
  • Freeze for up to 2 months — thaw overnight before reheating.

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