Creamy Italian Sausage Rigatoni Recipe
This Creamy Italian Sausage Rigatoni is a comforting and flavorful pasta dish featuring spicy Italian sausage, a rich tomato and herb sauce, and a luscious creamy finish with Parmesan cheese. Perfectly cooked rigatoni is coated in a smooth, aromatic sauce infused with fresh basil, oregano, and a hint of red chili flakes, making it an indulgent yet satisfying meal for any weeknight or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Sauce
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion, diced
- 4 Garlic Cloves, minced
- 1 1/2 lbs. Italian Sausage (or 1 lb. for less sausage)
- 2 (28-ounce) cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese (divided)
For the Pasta
- 1 lb. Rigatoni Pasta
Instructions
- Cook the Sausage and Vegetables: Heat a large pot over medium heat and add the olive oil. Sauté the diced onion for 7-8 minutes until softened, then add minced garlic and Italian sausage. Cook for another 7-8 minutes, stirring frequently, until the sausage starts to brown and is cooked through.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions, typically 9-11 minutes, until al dente. Drain and set aside once done.
- Prepare the Sauce: Add canned tomatoes to the sausage mixture. If using whole tomatoes, blend until smooth before adding. Stir in fresh basil, oregano, red chili flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes to develop flavors.
- Make It Creamy: Pour in the heavy cream and add 1 cup of grated Parmesan cheese to the sauce. Stir well and let it gently simmer on medium-low heat for 5-7 minutes. Taste and adjust seasoning if necessary.
- Combine Pasta and Sauce: Add the drained rigatoni into the sauce and stir to evenly coat the pasta. For a thicker sauce, continue to simmer the mixture for an additional 10 minutes, allowing it to reduce.
- Serve: Plate the creamy sausage rigatoni and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately while hot and enjoy!
Notes
- Use whole canned tomatoes if you want a smoother sauce, and crushed tomatoes for a chunkier texture.
- Adjust red chili flakes to control the spice level.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream cheese, but richness will vary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or water if the sauce thickens too much.
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