Creamy Sausage Rigatoni
This creamy sausage rigatoni is a rich, comforting pasta dinner made with tender rigatoni, savory Italian sausage, and a smooth Parmesan cream sauce. It’s an easy weeknight meal that feels cozy, filling, and restaurant-worthy without complicated steps.
Ingredients
Pasta & Protein
- 12 oz rigatoni pasta
- 1 lb Italian sausage sweet or spicy, casings removed
Creamy Sauce
- 1 tbsp olive oil
- 1 small onion or shallot finely diced
- 3 cloves garlic minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
Seasonings
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
Optional Add-Ins
- 2 cups fresh spinach
- ½ cup sautéed mushrooms
- ¼ cup sun-dried tomatoes chopped
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until just al dente. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it apart, until browned and fully cooked. Transfer sausage to a plate.
- In the same skillet, add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Lower heat and pour in heavy cream, stirring gently. Add Parmesan cheese and stir until smooth.
- Season with salt, pepper, and red pepper flakes.
- Return sausage to the skillet, then add cooked rigatoni. Toss to coat, adding reserved pasta water a little at a time until sauce reaches desired consistency.
- Stir in optional add-ins if using. Cook 1–2 minutes more.
- Serve immediately with extra Parmesan on top.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Avoid high heat once cream is added to prevent separation.
- Sauce thickens as it cools—add a splash of cream when reheating if needed.
Nutrition
Calories: 640kcalCarbohydrates: 52gProtein: 28gFat: 36gSaturated Fat: 17gCholesterol: 105mgSodium: 980mgFiber: 3gSugar: 4g
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