If you’re craving a dish that feels like a warm, comforting hug on a plate, then you absolutely must try this Creamy Sausage Rigatoni Recipe. It’s the perfect combination of tender rigatoni, savory Italian sausage, and a luscious, cheesy sauce that clings to every bite. From the first forkful, you’ll taste the balance of rich cream, the slight tang of tomato paste, and the fresh brightness of parsley, making it a satisfying meal that’s surprisingly simple to make but impressively indulgent.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for this Creamy Sausage Rigatoni Recipe to shine. Each component brings something special, from hearty pasta providing the perfect bite, to the cheeses that create the silky sauce, and herbs that keep everything fresh and vibrant.
- 12 oz rigatoni pasta: This ridged pasta holds the creamy sauce beautifully in every hollow.
- 1 lb Italian sausage: Choose mild or spicy depending on your mood; removing the casing lets it crumble and cook evenly.
- 1 small onion, diced: Adds sweetness and depth for a well-rounded flavor base.
- 3 cloves garlic, minced: Brings that classic aromatic punch that elevates the whole dish.
- 2 tbsp tomato paste: Intensifies the sauce with a rich tomato essence without overpowering creaminess.
- 1 cup heavy cream: The secret to that smooth, velvety texture we all love.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully, adding gooey cheesiness that ties everything together.
- 1/3 cup grated Parmesan cheese: Adds a nutty, savory bite that boosts the flavor complexity.
- 2 tbsp fresh parsley, chopped: Gives a burst of color and a fresh, herbal note at the end.
- 1/2 tsp salt: Essential for bringing out the flavors, adjusted to your taste.
- 1/2 tsp black pepper: Adds a subtle kick that balances the creaminess.
- Optional: 1/2 cup reserved pasta water: Helps loosen the sauce if it gets too thick.
How to Make Creamy Sausage Rigatoni Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil — this is your first defense against bland pasta. Cook the rigatoni until just al dente, so it has a slight bite that pairs perfectly with the creamy sauce. Don’t forget to reserve about half a cup of pasta water before draining; this liquid gold can rescue the sauce if it needs softening later.
Step 2: Brown the Sausage
Next up, heat a large skillet over medium heat and add your sausage, breaking it into small pieces as it cooks. It’s important to brown the sausage thoroughly to develop a deep, savory flavor and crisp bits that add texture. Once cooked through and no pink remains, remove it from the skillet and set aside for now.
Step 3: Sauté Onion and Garlic
Using the flavorful bits left behind by the sausage, toss in the diced onion. Sauté until soft and translucent, about three minutes, which will add a gentle sweetness to the dish. Then stir in the minced garlic for just 30 seconds until fragrant — garlic can burn quickly, so keep an eye on it.
Step 4: Build the Sauce Base
Stir in the tomato paste and cook it for a full minute, allowing it to deepen in flavor and slightly caramelize. Then pour in the heavy cream and stir until everything is smooth and combined. Season this creamy base with salt and black pepper, balancing richness with just a hint of spice and saltiness.
Step 5: Melt the Cheese
Lower the heat to prevent burning and gradually add in the shredded mozzarella and grated Parmesan. Stir gently and patiently as the cheeses melt into the sauce, creating a luscious, thickened texture that’s both indulgent and comforting.
Step 6: Combine Pasta and Sausage
Return the browned sausage to the skillet along with your cooked rigatoni. Toss everything together to ensure every piece of rigatoni is coated in that creamy, cheesy sauce. If the sauce feels too thick, gradually stir in your reserved pasta water to reach the perfect consistency.
Step 7: Simmer and Finish
Let the entire dish simmer for 2 to 3 minutes to marry the flavors fully and heat through one last time. Before serving, sprinkle with fresh parsley for a pop of color and herbal brightness. Now it’s ready to enjoy!
How to Serve Creamy Sausage Rigatoni Recipe
Garnishes
A simple sprinkle of chopped fresh parsley adds a lovely contrast in both color and flavor. For a little extra decadence, a dusting of more Parmesan cheese or some cracked black pepper on top can elevate each bite.
Side Dishes
This Creamy Sausage Rigatoni Recipe pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or crusty Italian bread also make perfect sidekicks, ideal for mopping up every last bit of that incredible sauce.
Creative Ways to Present
For a little dinner party flair, serve this rigatoni recipe in warm shallow bowls with a sprig of parsley on top. You can also offer additional toppings like red pepper flakes or a drizzle of truffle oil for a gourmet twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sausage Rigatoni stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to keep the flavors fresh and the sauce from separating too much.
Freezing
If you want to stash some away for a later date, freeze the rigatoni in a freezer-safe container. While the texture might soften slightly after freezing, it’s still a delicious and convenient option for busy nights. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or reserved pasta water to revive the creamy sauce. Stir frequently to maintain that smooth, velvety consistency without drying out.
FAQs
Can I use a different type of pasta instead of rigatoni?
Absolutely! While rigatoni works best because of its ridges and hollow shape, penne, ziti, or even farfalle would also pair nicely with the creamy sausage sauce.
Is it okay to use spicy sausage in this recipe?
Yes, using spicy Italian sausage can add a wonderful heat to the dish. If you prefer milder flavors, simply opt for mild sausage or even a combination of both.
Can I make this recipe vegetarian?
To make a vegetarian version, swap the sausage for sautéed mushrooms or plant-based sausage alternatives. The creamy sauce will still be just as delicious and satisfying.
What do I do if my sauce is too thick?
If you find the sauce thickening too much, gradually stir in some reserved pasta water or a little extra cream to loosen it to your desired consistency.
Can I prepare this Creamy Sausage Rigatoni Recipe ahead of time?
You can cook the pasta and sauce separately and combine just before serving. This helps keep the pasta from absorbing too much sauce and getting mushy.
Final Thoughts
This Creamy Sausage Rigatoni Recipe is truly one of those dishes that makes you feel at home the moment you start eating it. Its perfect blend of rich, cheesy sauce and savory sausage is easy enough for a weeknight dinner but special enough to share with friends and family. Give it a try soon — I promise you’ll keep coming back for more.
Print
Creamy Sausage Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Sausage Rigatoni is a comforting Italian-inspired pasta dish featuring tender rigatoni tossed in a rich, creamy sauce made with Italian sausage, tomato paste, heavy cream, and melted mozzarella and Parmesan cheeses. Perfectly seasoned and garnished with fresh parsley, this dish comes together quickly for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz rigatoni pasta
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
Sauce
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
Seasoning & Garnish
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- Optional: 1/2 cup reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package directions. Before draining, reserve 1/2 cup of the pasta water, then drain the rest and set the pasta aside.
- Cook the sausage: Heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink throughout. Remove the sausage from the skillet and set aside.
- Sauté onions and garlic: In the same skillet with the sausage drippings, add the diced onion. Sauté gently until the onion softens and becomes translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add tomato paste and cream: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the heavy cream and stir until the sauce is smooth. Season with salt and black pepper to taste.
- Melt the cheeses: Lower the heat and add shredded mozzarella and grated Parmesan to the cream sauce. Stir continuously until the cheese melts and the sauce thickens to a creamy consistency.
- Combine pasta and sausage: Return the cooked sausage to the skillet along with the drained rigatoni. Toss gently to coat everything evenly in the creamy sauce. Add the reserved pasta water gradually if the sauce needs loosening.
- Simmer and serve: Let the dish simmer for 2 to 3 minutes to allow the flavors to meld. Garnish with freshly chopped parsley and serve hot for a delicious, comforting meal.
Notes
- You can use either mild or spicy Italian sausage depending on your preference.
- Reserved pasta water helps to loosen the sauce if it becomes too thick and helps the sauce adhere better to the pasta.
- For a lighter dish, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture is best for this recipe.
- Fresh parsley adds a nice color contrast and fresh herbal flavor as garnish.
