Creamy Italian Sausage Rigatoni Recipe

Introduction

Creamy Italian Sausage Rigatoni is a comforting pasta dish that combines rich, savory flavors with a luscious creamy sauce. Perfect for busy weeknights or special occasions, this recipe comes together quickly and will satisfy everyone at the table.

Ingredients

• 8 ounces rigatoni pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and reserve 1/2 cup of the pasta water.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
3. Step 3: Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes if using. Cook for an additional 1-2 minutes until fragrant.
4. Step 4: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste. Add reserved pasta water as needed to adjust the sauce consistency.
5. Step 5: Add the cooked rigatoni to the skillet and toss gently to coat the pasta in the creamy sauce, ensuring every piece is well covered.
6. Step 6: Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Tips & Variations

• Always salt your pasta water to enhance the flavor of the rigatoni.
• Don’t rush browning the sausage; it adds richness and depth to the dish.
• Reserve pasta water to adjust sauce thickness for a perfect creamy texture.
• For a lighter sauce, substitute heavy cream with half-and-half.
• Try adding fresh spinach, kale, or arugula just before serving for extra color and nutrients.
• For a vegetarian version, replace the sausage with plant-based sausage or sautéed mushrooms.
• Use gluten-free rigatoni to make the dish gluten-free without sacrificing taste.

Storage

Store leftover Creamy Italian Sausage Rigatoni in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of cream or reserved pasta water to refresh the sauce and maintain its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Creamy Italian Sausage Rigatoni ahead of time?

Yes, you can prepare the sauce and pasta separately and store them in the fridge. Reheat the sauce first, then toss in the pasta, adding a little reserved pasta water to restore creaminess before serving.

What can I substitute for heavy cream?

Half-and-half is a great lighter alternative that still provides creaminess. Whole milk can be used but will produce a thinner sauce. For dairy-free options, try coconut cream or a cashew cream blend.

Creamy Italian Sausage Rigatoni Recipe

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★★★★★

4.6 from 84 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy Italian Sausage Rigatoni is a comforting and flavorful pasta dish featuring al dente rigatoni tossed in a rich, creamy Parmesan sauce with savory Italian sausage and aromatic herbs. Perfect for a quick weeknight dinner or impressing guests with a gourmet Italian meal in just 30 minutes.

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Ingredients

Scale 1x2x3x

Pasta

• 8 ounces rigatoni pasta

Sausage and Vegetables

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced

Seasonings and Sauce

• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Garnish

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
2. Brown the Italian Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes.
3. Sauté the Vegetables: Add the diced onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes if using. Cook for 1-2 more minutes until fragrant.
4. Create the Creamy Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
5. Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss gently to coat the pasta evenly with the creamy sausage sauce.
6. Serve and Garnish: Serve the creamy Italian sausage rigatoni immediately, garnished with freshly chopped parsley and extra Parmesan cheese if desired. Enjoy hot for best flavor.

Notes

• For a lighter version, substitute half-and-half for the heavy cream.
• Add spinach or kale to the sauce for extra nutrients and color.
• Always salt the pasta water to enhance the flavor of the rigatoni.
• Reserve pasta water before draining; it’s useful for adjusting the sauce consistency.
• Try adding fresh basil or thyme to enhance the flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy Italian sausage rigatoni, stovetop pasta recipe, easy Italian dinner, creamy pasta sauce, Italian sausage pasta dish