Creamy Italian Sausage Rigatoni

If you love pasta dishes that feel cozy and vibrant, you’re going to be hooked on this Creamy Italian Sausage Rigatoni recipe. It’s one of those meals that just sticks with you—in the best way. Trust me, I’ve made this a staple in my kitchen ever since discovering the rich, savory bite of Italian sausage mingling with a luscious, creamy tomato sauce over rigatoni pasta. If you’ve been searching for a dinner that brings bold flavor and easy prep with zero fuss, you’re in the right place. This recipe blends simple ingredients to create something much greater than the sum of its parts.

I’ve spent years perfecting this dish, combining just enough creaminess without losing that hearty Italian sausage punch. Plus, rigatoni is the perfect pasta choice here—those ridges hold every drop of sauce, so no bite is left wanting. I’ve seen friends and family dig in with plates wiped clean every time I make it. Ready to get your hands busy? Let’s dive right in.

Ingredients for Creamy Italian Sausage Rigatoni

Getting your ingredient list right will save you headaches mid-cooking. Here’s everything you’ll need, clear and straightforward:

• 1 pound Italian sausage (remove casings, either sweet or spicy based on your preference)
• 12 ounces rigatoni pasta
• 1 tablespoon olive oil
• 1 small onion, diced finely
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional for heat)
• Fresh basil or parsley for garnish, chopped
• Salt and freshly ground black pepper to taste

Make sure the sausage is fully thawed if frozen and that you dice your onion into small, uniform pieces for even cooking. The garlic should be minced fine enough to release flavor without overwhelming. Parmesan should be freshly grated if possible, as pre-grated often lacks that creamy melt.

Creamy Italian Sausage Rigatoni That Warms Hearts in 30 Minutes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Italian Sausage Rigatoni ready in 30 minutes to soothe your hunger and bring comfort with every bite

• Author: emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

1 pound Italian sausage (remove casings, either sweet or spicy based on your preference)

12 ounces rigatoni pasta

1 tablespoon olive oil

1 small onion, diced finely

3 cloves garlic, minced

1 cup heavy cream

1 can (14 ounces) crushed tomatoes

1/2 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional for heat)

Fresh basil or parsley for garnish, chopped

Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Start with a large pot of salted water. Bring it to a vigorous boil, then add the rigatoni. Cook according to the package instructions—usually about 11 minutes for al dente. Drain, but save 1 cup of pasta water before tossing the rigatoni aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned through, about 6-8 minutes. Remove sausage from the pan and set aside but leave the flavorful drippings.

In the same skillet, add diced onion. Stir occasionally and cook until softened and slightly golden, around 5 minutes. Add the garlic and cook for 1 more minute—watch closely so it doesn't burn.

Pour in the crushed tomatoes and stir everything well. Add the cooked sausage back to the skillet. Let it simmer gently for 8 minutes to marry the flavors. Season with salt, pepper, and red pepper flakes if using.

Lower the heat and stir in the heavy cream until your sauce turns silky. Mix in half the Parmesan cheese. If the sauce feels too thick, slowly add reserved pasta water just until it reaches your preferred consistency.

Toss the cooked rigatoni into the skillet. Mix well so every piece is coated in creamy goodness. Taste and adjust seasoning if necessary.

Plate your rigatoni and sprinkle the remaining Parmesan and fresh herbs on top. The fresh basil or parsley brightens the dish in the best way.

Notes

If you love pasta dishes that feel cozy and vibrant, you’re going to be hooked on this Creamy Italian Sausage Rigatoni recipe. It blends simple ingredients to create a rich, savory bite of Italian sausage mingling with a luscious, creamy tomato sauce over rigatoni pasta. This recipe brings bold flavor and easy prep with zero fuss, perfect for a comforting meal.

How to Prepare Creamy Italian Sausage Rigatoni Step-by-Step

Here’s the best way I’ve found to bring this dish together perfectly every time. I break it down so even if you’re juggling other tasks, you stay calm and confident.

1. Boil the pasta: Start with a large pot of salted water. Bring it to a vigorous boil, then add the rigatoni. Cook according to the package instructions—usually about 11 minutes for al dente. Drain, but save 1 cup of pasta water before tossing the rigatoni aside.
2. Cook the sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned through, about 6-8 minutes. Remove sausage from the pan and set aside but leave the flavorful drippings.
3. Sauté onions and garlic: In the same skillet, add diced onion. Stir occasionally and cook until softened and slightly golden, around 5 minutes. Add the garlic and cook for 1 more minute—watch closely so it doesn’t burn.
4. Make the sauce: Pour in the crushed tomatoes and stir everything well. Add the cooked sausage back to the skillet. Let it simmer gently for 8 minutes to marry the flavors. Season with salt, pepper, and red pepper flakes if using.
5. Add cream and cheese: Lower the heat and stir in the heavy cream until your sauce turns silky. Mix in half the Parmesan cheese. If the sauce feels too thick, slowly add reserved pasta water just until it reaches your preferred consistency.
6. Combine pasta with sauce: Toss the cooked rigatoni into the skillet. Mix well so every piece is coated in creamy goodness. Taste and adjust seasoning if necessary.
7. Serve: Plate your rigatoni and sprinkle the remaining Parmesan and fresh herbs on top. The fresh basil or parsley brightens the dish in the best way.

I find serving this immediately is ideal. The cream thickens if left too long, though reheated leftovers are still delicious.

Why You’ll Love Creamy Italian Sausage Rigatoni

This recipe ticks all the boxes when you want something quick but satisfying, simple but packed with flavor. Here’s why it stands out:

• Rich and creamy tomato sauce that’s not too heavy
• Bold Italian sausage brings just the right amount of spice and savor
• Rigatoni pasta shapes trap the sauce in every bite
• Minimal ingredients, mostly pantry staples
• Can be on your table in under 40 minutes
• Perfect for weeknight dinners or casual weekends
• Easy to tweak with different herbs, cream types, or heat level

Tips for Success with Creamy Italian Sausage Rigatoni

After cooking this a dozen times, I’ve got a few tricks to help you nail every batch:

• Don’t rush browning your sausage; those browned bits add depth to your sauce.
• Reserve pasta water—it’s magic for adjusting sauce texture.
• Use fresh garlic and don’t let it burn; it turns bitter fast.
• Add cream at the end over low heat to prevent curdling.
• If your sauce looks too thick, little by little, stir in pasta water to loosen it.
• Make sure to salt your pasta water generously; it flavors your rigatoni from the inside out.

These tips can make a real difference. I know because once I stopped skipping them, my dinners tasted way better.

Storage and Reheating for Creamy Italian Sausage Rigatoni

If you happen to have leftovers—and you might, because this recipe makes a good amount—here’s the best way to keep them fresh and flavorful:

• Store cooled pasta in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over medium-low heat with a splash of milk or cream to bring back that creaminess.
• You can also microwave leftovers covered, adding a little liquid to keep the sauce smooth.
• Avoid overheating, as the sauce can separate if cooked too hot or long.

I often double the recipe for meal prep because it reheats so well and saves dinner stress on busy nights.

Creamy Italian Sausage Rigatoni: Nutritional Information Disclaimer

Nutritional content for this recipe varies depending on the exact ingredients and brands you use. Factors like sausage type, cream fat content, and portion size will change calories, fat, and carbs. Because of these variables, exact nutritional values are not provided here. For close estimates, you can use nutrition calculators by entering your specific ingredients.

Your Questions About Creamy Italian Sausage Rigatoni

Can I use ground turkey or chicken instead of Italian sausage?

Yes, you can swap in ground turkey or chicken, but expect a milder flavor. To keep the dish tasty, consider adding Italian seasoning and a little extra garlic or red pepper flakes to boost the flavor since those meats are leaner and less seasoned.

What’s the best pasta to use if I don’t have rigatoni?

Pasta with ridges or tubes works best to hold the sauce, like penne or ziti. If those aren’t available, farfalle or even rotini will also do the trick. The goal is to get the creamy sauce trapped in every bite.

Is there a way to make this recipe dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a creamy dairy-free alternative. Use nutritional yeast in place of Parmesan for that cheesy flavor. Keep in mind that flavor and texture will vary slightly, but it’ll still be tasty.

Can I prepare this recipe ahead of time?

Yes, you can cook the sausage and make the sauce a day ahead. Store them separately from the pasta to keep the rigatoni from getting soggy. Combine and warm everything about 10 minutes before serving for best texture.

What sides go well with Creamy Italian Sausage Rigatoni?

A fresh green salad with a zesty vinaigrette or some garlic bread always complements this dish beautifully. Roasted vegetables like broccoli or asparagus also add a nice contrast to the creamy sauce.