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–+ servings
Creamy Italian Sausage Rigatoni

Creamy Italian Sausage Rigatoni for Ultimate Cozy Nights

Indulge in this creamy Italian sausage rigatoni recipe, perfect for cozy dinners with family and friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces rigatoni gluten-free pasta can be used for a gluten-free option.
For the Sauce
  • 1 tablespoon olive oil unsalted butter can substitute for a different taste.
  • 1 onion, diced shallots can be used for a milder effect.
  • 3 cloves garlic, minced garlic powder works in a pinch, but texture changes.
  • 1 pound Italian sausage consider ground turkey or plant-based sausage for lighter or vegetarian options.
  • 1 can (14.5 ounces) canned tomatoes fresh tomatoes can be used in season while adjusting cooking time.
  • ¼ teaspoon red chili flakes omit for a milder dish.
For the Creamy Finish
  • 1 cup heavy cream half-and-half or vegan cream alternatives can reduce fat.
  • 1 cup grated Parmesan cheese substitute with nutritional yeast for a dairy-free option.
  • Salt & Pepper Adjust to taste.
  • Fresh basil parsley can be used for variation.

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions for Creamy Italian Sausage Rigatoni
  1. In a large pot, bring salted water to a rolling boil over high heat. Add rigatoni and cook for 8-10 minutes until al dente.
  2. Drain the rigatoni into a colander, reserving 1 cup of the starchy pasta water. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 4-5 minutes until translucent.
  4. Add minced garlic to the skillet, cooking for an additional minute until fragrant.
  5. Add Italian sausage to the skillet, breaking it up. Cook for 6-8 minutes until browned and fully cooked.
  6. Stir in canned tomatoes and let simmer for about 15 minutes, stirring occasionally.
  7. Season the mixture with red chili flakes, salt, and pepper to taste.
  8. Pour in heavy cream, stirring until fully incorporated. Allow to simmer for an additional 5-7 minutes.
  9. Mix in grated Parmesan cheese, stirring until melted. Adjust thickness with reserved pasta water if needed.
  10. Toss the cooked rigatoni back into the skillet, ensuring each piece is coated with the creamy sauce.
  11. Serve hot, garnishing with extra Parmesan cheese and fresh basil leaves.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Reheat gently on the stove with a splash of milk or reserved pasta water.

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