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
Scale
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.
