Creamy Sausage Rigatoni
Say hello to your next dinner obsession: Creamy Sausage Rigatoni! This hearty, flavorful pasta dish is loaded with savory Italian sausage, tender rigatoni, and a luxuriously creamy sauce that will have everyone coming back for seconds. It’s the perfect meal to cozy up with after a long day, and it’s simple enough for weeknights yet elegant enough for entertaining guests. Get ready to fall in love with this creamy, dreamy pasta!
The first time I whipped up this Creamy Sausage Rigatoni, it was one of those busy weeknights when I needed a meal that would make my family smile but didn’t have hours to spare. As soon as the aroma of sizzling sausage and garlic filled the kitchen, my husband peeked in, curious about what was on the menu. With each creamy, comforting bite, he declared it a new family favorite! Even our little one was slurping up the sauce-coated rigatoni with a big grin. Now, this recipe is a staple in our home, and I love how it brings us together around the dinner table, laughing and sharing stories.
Why You’ll Love Creamy Sausage Rigatoni
•Rich & Creamy: The sauce is velvety smooth, perfectly coating each piece of rigatoni.
•Savory Flavor: Italian sausage brings a burst of flavor that pairs beautifully with the creamy sauce.
•Easy & Quick: Ready in just 30 minutes, making it ideal for busy weeknights.
•Crowd-Pleaser: A hit with both kids and adults, this dish is perfect for family dinners or entertaining.
Ingredients Notes for Creamy Sausage Rigatoni
•Rigatoni: This pasta shape holds the creamy sauce well, but you can also use penne or ziti if you prefer.
•Italian Sausage: Use spicy or mild, depending on your heat preference. Ground sausage or sausage links (sliced) both work great.
•Heavy Cream: For an ultra-creamy sauce. You can use half-and-half for a lighter version.
•Parmesan Cheese: Freshly grated for the best flavor and a touch of nuttiness.
•Crushed Red Pepper Flakes: Optional, for a hint of heat if you like a little spice.
Recipe Steps
1. Cook the Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
2. Brown the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Break it into crumbles as it cooks. Remove excess grease if necessary.
3. Sauté Aromatics: Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
4. Make the Creamy Sauce:
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•Pour in the heavy cream and bring to a simmer.
•Stir in the grated Parmesan cheese and let it melt into the sauce.
•Season with salt, black pepper, and crushed red pepper flakes (if using).
5. Combine: Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce. Let everything simmer for a few minutes to marry the flavors.
6. Serve: Garnish with fresh chopped parsley and extra Parmesan cheese. Enjoy hot!
Storage Options
•Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk if the sauce thickens too much.
•Freeze: You can freeze this dish for up to 2 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
•Protein Swap: Try ground turkey or chicken sausage for a leaner option.
•Add Veggies: Spinach, mushrooms, or bell peppers make great additions to the sauce.
•Lighter Sauce: Use half-and-half instead of heavy cream to lighten up the dish.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the sauce and cook the pasta in advance. Store them separately, then combine and reheat before serving.
Q: What should I serve with this pasta?
A: A simple green salad and garlic bread make the perfect side dishes for this rich and creamy pasta.
Q: Can I use a different type of pasta?
A: Absolutely! Penne, ziti, or even fusilli will work well in this recipe.
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Creamy Sausage Rigatoni
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage mild or spicy, casings removed
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup marinara sauce store-bought or homemade
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Brown the Sausage: In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes.
- Sauté the Vegetables: Add the chopped onion to the skillet with the sausage and sauté for about 3-4 minutes, until the onion is softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Create the Sauce: Pour in the heavy cream and marinara sauce, stirring to combine. Add the Italian seasoning, salt, and black pepper. Bring to a gentle simmer and let it cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss until the pasta is well coated in the creamy sausage sauce. Stir in the grated Parmesan cheese until melted and incorporated.
- Serve: Remove from heat and garnish with fresh basil or parsley. Serve warm, with additional Parmesan cheese on the side if desired.
