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Creamy Italian Sausage Rigatoni

A comforting pasta dish made with flavorful Italian sausage, a rich cream sauce, and fresh herbs, perfect for a quick family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 tablespoon Extra-Virgin Olive Oil Can substitute with any neutral oil.
  • 1 large Onion (diced) Yellow or sweet onions work best.
  • 4 cloves Garlic (minced) Fresh garlic recommended, garlic powder can be used.
  • 1.5 pounds Italian Sausage Use mild or spicy, can substitute with 1 lb. for a lighter version.
  • 2 28-ounce cans Whole or Crushed Tomatoes Use fresh tomatoes if available.
  • 0.25 cup Fresh Basil (chopped) Can substitute with 1 tablespoon dried basil.
  • 0.25 cup Fresh Oregano (chopped) Can substitute with dried oregano.
  • 1 teaspoon Red Chili Flakes Adjust based on your heat preference.
  • 2 teaspoons Salt Add more to taste as needed.
  • 1 teaspoon Pepper Freshly cracked delivers the best flavor.
  • 1.5 cups Heavy Cream Can use half and half for a lighter meal.
  • 1.5 cups Grated Parmesan Cheese Taste before adding more salt.
  • 1 pound Rigatoni Pasta Any pasta shape will work but rigatoni holds sauce well.

Method
 

Cooking the Sausage and Vegetables
  1. Heat a large pot over medium heat, add olive oil, diced onion, and cook for 7-8 minutes until softened.
  2. Add minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
Cooking the Pasta
  1. Fill a separate pot with water and bring it to a boil over high heat. Add salt generously to the water, then add the rigatoni. Cook according to package instructions, usually around 9-11 minutes for al dente.
Preparing the Sauce
  1. Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth.
  2. Stir in basil, oregano, red pepper flakes, salt, and pepper. Let it boil, then reduce heat to simmer for 5-7 minutes.
Making It Creamy
  1. Stir in the heavy cream and one cup of Parmesan cheese. Let it simmer on medium-low for 5-7 minutes. Taste and adjust the seasonings as needed.
Combining Pasta and Sauce
  1. Drain the rigatoni and add it to the sauce, stirring to coat the pasta. For a less saucy dish, let it simmer an additional 10 minutes.
Serving
  1. Plate the pasta, garnishing with the remaining half cup of Parmesan and fresh basil. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, place cooled rigatoni in a freezer-safe container for up to three months.