Creamy Italian Sausage Rigatoni

Imagine a pasta so rich, so stupidly flavorful, you question every other meal you’ve ever eaten. This isn’t your nonna’s recipe—unless your nonna was a total legend who loved big, bold flavors. We’re talking creamy, savory, and ridiculously satisfying.

Your taste buds are already celebrating, and you haven’t even cooked it yet. This dish turns a regular Tuesday into a mic-drop moment. Ready to make it?

What Makes This Recipe So Good

This rigatoni hits different because it balances fat, acid, salt, and heat like a pro.

The fennel in the sausage gives it a subtle licorice kick that plays perfectly with the creamy tomato sauce. Rigatoni’s tubes are literally designed to trap that saucy goodness in every bite. And let’s be real—anything with heavy cream and parmesan is basically a cheat code for deliciousness.

It’s a restaurant-quality dish without the pretentious price tag.

Ingredients

Gather these. No substitutions yet—we’ll get to that later.

• 1 lb rigatoni pasta
• 1 lb Italian sausage (hot or sweet), casings removed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup grated parmesan cheese, plus more for serving
• 2 tbsp olive oil
• 1 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil for garnish

Step-by-Step Instructions

1. Cook the pasta. Boil a large pot of salted water. Cook rigatoni al dente according to package directions.
   

   Reserve one cup of pasta water before draining.

2. Brown the sausage. Heat olive oil in a large skillet over medium-high. Add sausage and break it up with a spoon. Cook until nicely browned, about 6-8 minutes.
3. Sauté aromatics. Add diced onion to the skillet and cook until soft, about 4 minutes.
   

   Stir in garlic and red pepper flakes (if using) for 1 minute until fragrant.

4. Build the sauce. Pour in crushed tomatoes. Simmer for 10 minutes to let flavors meld. Season with salt and pepper.
5. Cream it up. Reduce heat to low.
   

   Stir in heavy cream and parmesan until the sauce is smooth and creamy.

6. Combine and serve. Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Garnish with more parmesan and fresh basil.

Storage Instructions

Let the pasta cool completely before storing.

FYI, it will thicken up—that’s normal. Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove with a splash of water or milk to bring back the creaminess.

Do not microwave it unless you enjoy rubbery pasta. IMO, it’s best fresh, but we don’t judge leftovers.

Benefits of This Recipe

This dish is a crowd-pleaser that requires minimal fancy skills. It’s packed with protein from the sausage, making it actually filling.

You can make the entire thing in one skillet—hello, easy cleanup. It also impresses people way more than the effort required. Perfect for date night, family dinner, or when you need to flex on your friends.

Common Mistakes to Avoid

Do not overcook the pasta.

Mushy rigatoni is a tragedy. Avoid dumping all the pasta water—you need it to adjust the sauce consistency. Don’t skip browning the sausage properly; that’s where the flavor lives.

And for the love of carbs, do not use pre-shredded parmesan in a can. It won’t melt properly. Grate it fresh.

Alternatives

No rigatoni?

Penne or ziti work great. Vegetarian? Use plant-based sausage or mushrooms.

Swap heavy cream for half-and-half if you must, but it’ll be less rich. Add spinach or kale for greens. Not a tomato fan?

Try a vodka sauce base instead. Make it your own—just don’t tell me if you ruin it.

FAQ

Can I use a different type of pasta?

Sure, but choose short shapes with ridges or tubes. They hold the sauce better.

Spaghetti would be a sad choice here.

How can I make this dish less spicy?

Use sweet Italian sausage instead of hot and omit the red pepper flakes. The dish will still have tons of flavor without the heat.

Is it possible to make this ahead of time?

You can brown the sausage and make the sauce base ahead. Store separately.

When ready, reheat the sauce, add cream and cheese, then toss with freshly cooked pasta.

Why reserve pasta water?

The starchy water helps emulsify the sauce, making it cling to the pasta perfectly. It’s the secret weapon for restaurant-quality results at home.

Final Thoughts

This Creamy Italian Sausage Rigatoni is a flavor bomb that’s stupid easy to make. It checks all the boxes: creamy, savory, hearty, and absolutely unforgettable.

Stop ordering mediocre takeout. You’re 30 minutes away from a meal that’ll make you look like a genius. Now go cook.

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