Creamy Italian Sausage Rigatoni Recipe

There’s nothing quite as comforting as a hearty bowl of pasta, especially when it’s tossed in a rich, creamy sauce and packed with flavor. This Creamy Italian Sausage Rigatoni Recipe is the ultimate weeknight dinner: perfectly cooked rigatoni pasta, savory Italian sausage, and a silky cream sauce infused with garlic, tomatoes, and Parmesan cheese.

It’s quick enough for busy nights yet elegant enough to serve at gatherings. Each bite is full of flavor—spicy, creamy, and cheesy all at once. Pair it with garlic bread and a fresh green salad for a complete meal that feels like it came straight from an Italian trattoria.

⭐ Ingredients

• 12 oz rigatoni pasta
• 1 lb Italian sausage (mild or spicy, casings removed)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

📝 Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
2. Brown sausage: In a large skillet, heat olive oil over medium heat. Add Italian sausage, breaking it into crumbles, and cook until browned. Remove excess fat if needed.
3. Sauté aromatics: Add onion and garlic to the skillet, cooking until softened and fragrant.
4. Add tomatoes and seasoning: Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. Make it creamy: Pour in heavy cream, stirring to combine. Reduce heat and let the sauce thicken slightly.
6. Add pasta: Toss cooked rigatoni into the sauce until well coated.
7. Finish: Stir in Parmesan cheese, garnish with fresh basil or parsley, and serve hot.

🍴 Why You’ll Love This Recipe

• Comforting and flavorful pasta dish
• Ready in under 40 minutes
• Customizable with mild or spicy sausage
• Creamy, cheesy, and satisfying

Creamy Italian Sausage Rigatoni

Hearty rigatoni pasta tossed in a creamy tomato sauce with savory Italian sausage, Parmesan, and fresh herbs.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz rigatoni pasta
• 1 lb Italian sausage mild or spicy, casings removed
• 2 tbsp olive oil
• 1 small onion finely chopped
• 3 cloves garlic minced
• 14 oz diced tomatoes canned
• 1 cup heavy cream
• 0.5 cup Parmesan cheese grated
• 1 tsp Italian seasoning
• salt and pepper to taste
• fresh basil or parsley for garnish

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander

Method

 

1. Cook rigatoni pasta in salted boiling water until al dente. Drain and set aside.
2. In a skillet, heat olive oil and cook sausage until browned. Drain excess fat if needed.
3. Add onion and garlic, sauté until softened.
4. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer 5 minutes.
5. Pour in heavy cream, stir to combine, and simmer until slightly thickened.
6. Add cooked rigatoni to sauce and toss until coated.
7. Stir in Parmesan, garnish with basil or parsley, and serve hot.

Notes

For a baked version, transfer to a casserole dish, top with mozzarella, and broil until bubbly.

💡 Tips & Variations

• Spicy kick: Use hot Italian sausage or add red pepper flakes.
• Veggie boost: Stir in spinach, mushrooms, or bell peppers.
• Cheesy twist: Top with mozzarella and broil for a baked pasta version.