Name: Creamy Italian Sausage Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta; 1 pound Italian sausage (mild or spicy); 1 small onion, diced; 3 cloves garlic, minced; 1 can (15 ounces) crushed tomatoes or tomato sauce; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); Fresh basil or parsley, for garnish (optional)

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This Creamy Italian Sausage Rigatoni is everything I want in a comforting pasta dish—rich, savory, and satisfyingly creamy with just the right touch of spice. The hearty rigatoni noodles soak up the flavorful sauce made with Italian sausage, garlic, cream, and tomatoes, making every bite indulgent and cozy. It’s a one-pan dinner I love to make when I want something quick, easy, and completely delicious.

Why You’ll Love This Recipe

I love this recipe because it feels like something from an Italian restaurant but takes barely 30 minutes to make at home. The combination of spicy or mild sausage with a creamy tomato-based sauce makes it crave-worthy, while the rigatoni adds the perfect bite. It’s also incredibly versatile—I can dress it up with fresh basil or keep it simple for a weeknight dinner. Creamy Italian Sausage Rigatoni

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Italian sausage (mild or spicy, depending on what I’m in the mood for)
Onion, diced
Garlic, minced
Crushed tomatoes or tomato sauce
Heavy cream
Parmesan cheese, grated
Olive oil
Salt and black pepper
Red pepper flakes (optional, for a kick)
Fresh basil or parsley (optional, for garnish)

Directions

I start by cooking the rigatoni in a large pot of salted boiling water until al dente, then drain it and set it aside.
While the pasta cooks, I heat a bit of olive oil in a skillet over medium heat and cook the Italian sausage, breaking it apart with a spoon until browned.
I add the diced onion and cook until softened, then stir in the garlic and sauté until fragrant.
Next, I pour in the crushed tomatoes and let the sauce simmer for 5–7 minutes so the flavors meld.
I stir in the heavy cream and Parmesan, letting the sauce become thick and creamy. I season it with salt, pepper, and red pepper flakes if I want a little heat.
Then, I toss the cooked rigatoni into the sauce and stir to coat every piece.
Finally, I garnish with fresh basil or parsley before serving.

Servings and Timing

This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and 20 minutes to cook. It’s a perfect weeknight meal that feels a lot fancier than the time it takes.

Variations

Sometimes I swap rigatoni for penne or orecchiette if that’s what I have on hand. I’ve also made this dish with chicken sausage or even ground turkey for a lighter version. When I want extra veggies, I toss in baby spinach or sun-dried tomatoes right before serving. For even more flavor, a splash of white wine in the sauce works beautifully.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat it gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it’s too thick. I don’t recommend freezing this one, since the creamy sauce may separate after thawing. Creamy Italian Sausage Rigatoni

FAQs

Can I use a different type of pasta?

Yes, I often use penne, fusilli, or even shells if I’m out of rigatoni. Any short pasta works well.

Can I make this dish ahead of time?

I can prep the sauce in advance and reheat it when I’m ready to cook the pasta. It makes dinner come together super fast.

How spicy is this recipe?

That depends on the sausage. I use mild for a gentler flavor or spicy for a kick. I can also add or leave out the red pepper flakes based on how much heat I want.

Can I make it dairy-free?

Yes, I’ve made it with coconut milk or dairy-free cream alternatives. The flavor changes slightly, but it’s still delicious.

What’s the best way to store leftovers?

I store them in an airtight container in the fridge. When I reheat, I add a splash of cream or water to help the sauce return to its original creamy texture.

Conclusion

This Creamy Italian Sausage Rigatoni is one of my go-to comfort meals—rich, full of flavor, and ready in just half an hour. I love how simple ingredients come together into something so satisfying, and it always hits the spot whether I’m cooking for family, friends, or just myself.