Creamy Sausage Rigatoni is a comforting and indulgent pasta dish that combines the hearty flavor of savory sausage with a rich, creamy sauce. The large ridged rigatoni pasta perfectly holds the creamy sauce, making each bite packed with flavor. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress with its balance of spicy sausage, creamy tomato sauce, and a hint of Parmesan. It’s easy to make, incredibly satisfying, and full of delicious flavor that everyone will love.

Ingredients:

• 1 lb rigatoni pasta
• 1 lb Italian sausage (mild or spicy, depending on preference)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional for extra heat)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

For the rigatoni:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente (about 10-12 minutes). Drain and set aside, reserving 1/2 cup of pasta water for later use.

For the sausage and sauce:

2. Cook the sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
3. Sauté the onions and garlic: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the tomatoes and seasonings: Stir in the crushed tomatoes, dried basil, and red pepper flakes (if using). Simmer for 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
5. Make the sauce creamy: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and creamy, about 2-3 minutes. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

Combining the pasta and sauce:

6. Toss the pasta: Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sausage sauce. If necessary, add more pasta water to help the sauce coat the pasta evenly.

Serve:

7. Serve the dish: Plate the creamy sausage rigatoni and garnish with fresh parsley and additional Parmesan cheese, if desired.

Notes:

• Sausage Variations: You can use chicken sausage for a leaner version or switch to a vegetarian sausage alternative for a meatless dish.
• Creamy Texture: For an extra creamy sauce, you can add a tablespoon of butter along with the heavy cream.
• Add-ins: You can customize the dish by adding vegetables like spinach, bell peppers, or mushrooms for extra flavor and texture.
• Storage: Leftover Creamy Sausage Rigatoni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little extra cream or pasta water to restore the sauce’s creamy texture.

Conclusion:

Creamy Sausage Rigatoni is the perfect pasta dish for anyone who loves rich, comforting flavors. With savory sausage, a creamy tomato sauce, and the perfect pasta to hold it all together, this dish is sure to become a family favorite. Whether you’re cooking for a special occasion or just looking for a hearty weeknight meal, this creamy sausage rigatoni is simple to prepare and packed with flavor.