If you’re looking for a flavorful, creamy pasta dish that’s easy to make and sure to please the whole family, this Italian Sausage Rigatoni is your answer. The combination of savory Italian sausage, rich heavy cream, and zesty seasonings creates a perfect balance that makes every bite a delight. This recipe is simple enough for weeknight dinners yet indulgent enough for special occasions. The creamy tomato sauce perfectly coats the rigatoni, making it a satisfying meal for pasta lovers.

This dish is not just about flavor but also about texture. The hearty rigatoni pasta holds up to the thick, creamy sauce, while the sausage adds a wonderful depth of flavor. Topped with fresh basil and a generous sprinkle of Parmesan cheese, it’s comfort food at its finest. Whether you’re cooking for your family, friends, or a special guest, this Italian Sausage Rigatoni will surely impress.

Why You Will Love Making This Recipe

Making this Italian Sausage Rigatoni is an experience that combines convenience, flavor, and satisfaction. The beauty of this recipe lies in its simplicity, yet the result is a rich and hearty dish that feels indulgent. From the moment the sausage starts browning, your kitchen will fill with irresistible aromas. The key to this dish is the balance between the creamy sauce, aromatic herbs, and spicy sausage, creating layers of flavor that will have everyone asking for seconds.

What makes this recipe even better is that it comes together in one pot! After cooking the sausage and onions, you simply add the tomatoes, herbs, cream, and cheese, and let the flavors meld together. The pasta cooks while the sauce simmers, saving you time and effort. The end result is a creamy, saucy pasta that’s packed with flavor without being overly rich. It’s the perfect comfort food that can be enjoyed by both adults and kids alike.

Another great aspect of this recipe is its versatility. While the classic version uses Italian sausage, you can switch it up by using other types of sausage or even ground turkey for a lighter alternative. The use of fresh basil and oregano adds a burst of freshness, but dried herbs work just as well. Whether you’re cooking on a busy weeknight or preparing a meal for guests, this dish is easy to make and sure to satisfy.

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Ingredients

2 Tablespoons Extra-Virgin Olive Oil
1 large Onion (diced)
4 Garlic Cloves (minced)

1 1/2 lbs. Italian Sausage (may use 1 lb. if you want 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

1 lb. Rigatoni Pasta

Equipment Used

Large pot or Dutch oven
Wooden spoon or spatula

Pasta pot
Blender (for blending whole tomatoes if necessary)
Knife and chopping board

Directions & Instructions

Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
Cook the Pasta: While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.

Make It Creamy: Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.
Combine Pasta and Sauce: Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serve: Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!

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Nutritional Information

Calories: 620
Protein: 28g

Carbohydrates: 65g
Fat: 30g
Saturated Fat: 12g

Fiber: 3g
Sugar: 7g
Sodium: 1050mg

Prep Time and Cook Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap the Sausage: You can substitute Italian sausage with ground turkey or chicken for a leaner version of this dish.
Dairy-Free: For a dairy-free option, replace the heavy cream with coconut cream and omit the Parmesan cheese.
Vegan: Use plant-based sausage and non-dairy cream and cheese alternatives to make this dish vegan-friendly.

Spicy: Increase the red chili flakes or add a pinch of cayenne pepper for an extra kick.

Frequently Asked Questions

Can I use a different type of pasta? Yes! You can substitute the rigatoni with any pasta shape you prefer, such as penne, fusilli, or spaghetti.

Can I make this ahead of time? Yes! You can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply cook the pasta and combine it with the reheated sauce.

How can I make this dish spicier? To make the dish spicier, increase the amount of red chili flakes or add some diced fresh jalapeños to the sauce.

Pro Tips By Elisa

For the best flavor, use high-quality sausage and freshly grated Parmesan cheese.
If you want a thicker sauce, let the sauce simmer for an extra 5-10 minutes.

Don’t skip the step of salting the pasta water—this is key to ensuring your pasta is perfectly seasoned.

Serving Suggestions

Serve this creamy Italian Sausage Rigatoni with a side of garlic bread and a simple green salad. The richness of the pasta pairs beautifully with a fresh, crisp salad, and the garlic bread is perfect for soaking up any leftover sauce. For an extra touch, top with a few more basil leaves and a drizzle of extra virgin olive oil before serving.

Creamy Italian Sausage Rigatoni

Elisa

This creamy Italian Sausage Rigatoni recipe combines rich flavors, simple ingredients, and a perfect balance of spices for a satisfying meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course dinner

Cuisine American

Calories 620 kcal

Equipment

Large pot or Dutch oven

Wooden spoon or spatula
Pasta pot
Blender (for blending whole tomatoes if necessary)

Knife and chopping board

Ingredients

2 Tablespoons Extra-Virgin Olive Oil
1 large Onion diced

4 Garlic Cloves minced
1 1/2 lbs. Italian Sausage may use 1 lb. if you want 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
1 lb. Rigatoni Pasta

Instructions

Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.

Cook the Pasta: While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.
Make It Creamy: Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.

Combine Pasta and Sauce: Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serve: Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!

Notes

For the best flavor, use high-quality sausage and freshly grated Parmesan cheese.
If you want a thicker sauce, let the sauce simmer for an extra 5-10 minutes.
Don’t skip the step of salting the pasta water—this is key to ensuring your pasta is perfectly seasoned.

Keyword Recipe Ideas Easy