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.
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- 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:
- 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:
- 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.
- 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.
- 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.
- 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:
- 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:
- 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.
Frequently Asked Questions
Can I make Creamy Sausage Rigatoni ahead of time?
Yes, you can prepare components of the Creamy Sausage Rigatoni ahead of time. The sauce, including the sausage, onions, garlic, and tomato mixture, can be made up to 2 days in advance and stored in the refrigerator. Cook the pasta just before serving to prevent it from absorbing too much sauce. When ready to serve, reheat the sauce, cook the pasta, and combine.
What are some ingredient substitutions I can make in this recipe?
You can substitute the Italian sausage with chicken sausage (1 lb) for a leaner option, or use a vegetarian sausage alternative (1 lb) for a meatless dish. If you don’t have heavy cream, you can use half-and-half (1 cup) for a slightly lighter sauce, though the texture won’t be as rich. For the pasta, you can substitute rigatoni with penne or other similar pasta shapes (1 lb) that will hold the sauce well.
How do I know when the sausage and pasta are perfectly cooked?
The sausage is cooked when it’s browned and cooked through, with no pink remaining. The pasta is perfectly cooked “al dente” when it’s tender but still has a slight bite to it, which should be about 10-12 minutes. For the sauce, it’s ready when it has thickened slightly after simmering for 5-7 minutes, and it coats the back of a spoon.
Can I double or scale up this Creamy Sausage Rigatoni recipe?
Yes, you can easily double this recipe. You may need to use a larger skillet to cook the sausage and sauce, or cook in batches. For the pasta, you may need to use a larger pot to boil the water. Increase the cooking times slightly, but keep a close eye on the doneness of the sausage and pasta.
What are the nutritional highlights of this dish?
This dish provides protein from the sausage and pasta, calcium from the Parmesan cheese and cream, and vitamins from the tomatoes and onions. The Italian sausage contributes iron, while the olive oil provides healthy fats. However, it is a rich dish, so consider portion sizes for a balanced meal.
Creamy Sausage Rigatoni
This creamy sausage rigatoni is a delicious and hearty pasta dish perfect for any weeknight meal. With a rich sauce and savory sausage, it's a family favorite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz rigatoni pasta uncooked
- 1 lb Italian sausage casings removed
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1 tbsp olive oil
- 2 cloves garlic minced
- 0.5 tsp black pepper freshly ground
- 0.5 tsp salt
Instructions
Preparation Steps
- Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon.
- Add garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth.
- Add cooked pasta to the skillet and toss to combine with the sauce.
- Season with salt and pepper to taste. Serve immediately.
Notes
You can substitute Italian sausage with turkey sausage for a lighter dish.
