Creamy, comforting, and packed with savory Italian sausage, this Creamy Sausage Rigatoni is the kind of weeknight meal that feels like a hug in a bowl. With a rich, velvety sauce that clings to each ridged tube of rigatoni and juicy sausage crumbles in every bite, it comes together quickly and satisfies the whole family. Fun fact: rigatoni’s ridges and wide tubes are perfect for catching sauce and little morsels — it’s pasta engineering at its tastiest.
This recipe is special because it pairs restaurant-level flavor with home-cook simplicity. You can get dinner on the table in about 30 minutes, and it’s forgiving enough for beginner cooks. If you love similar comfort dishes, try my take on creamy Italian sausage pasta for another weeknight favorite that uses similar ingredients. Get ready to make a new family classic — this one’s easy, fast, and wildly delicious.
What is Creamy Sausage Rigatoni?
What’s in a name? Creamy Sausage Rigatoni describes exactly what you’ll get: rigatoni pasta drowned in a silky cream-tomato sauce studded with Italian sausage. Why call it that — wouldn’t “ridiculously good tube pasta” work too? Who knows, maybe it was named between bites and an appreciative sigh. Have you ever noticed how a simple pasta can make everyone at the table smile? After all, “the way to a man’s heart is through his stomach.” Want to test that theory? Give this recipe a try and see how quickly it disappears.
Why You’ll Love This:
- Main highlight: The sauce — a luscious blend of tomato and heavy cream with savory browned sausage and Parmesan that creates deep, comforting flavor and a plush, clingy texture on the rigatoni.
- Cost-saving benefit: Using pantry staples like pasta, tomato sauce, and Parmesan keeps this meal budget-friendly compared to dining out, yet it tastes like a treat.
- Flavorful toppings: Finish with chopped fresh parsley and extra grated Parmesan for brightness and umami that elevate every bite.
If you enjoyed the cozy flavors here, you might also like the heartier, soupier vibe of a creamy Parmesan Italian sausage soup, which takes these same flavors in a warming bowl. Ready to make it tonight? Grab a skillet and your favorite rigatoni.
How to Make:
Quick Overview
This dish is easy, fast, and satisfying. You’ll boil rigatoni, brown sausage, sauté aromatics, then combine tomato sauce and cream to make a rich sauce that coats the pasta. Total time: about 30 minutes (10 minutes prep, 20 minutes cooking). The standout element is the creamy tomato sauce that soaks into the pasta and sausage for maximum flavor.
Ingredients
- 12 oz rigatoni — boil according to package directions
- 1 lb Italian sausage — casings removed, crumbled
- 1 tbsp olive oil — for browning the sausage
- 1 tsp garlic powder — for seasoning
- 1 tsp onion powder — for seasoning
- 1 tsp salt — adjust to taste
- 1/8 tsp black pepper — freshly ground if possible
- 1 tsp Italian seasoning — dried blend of oregano, basil, thyme
- 1 small onion, diced — about 1 cup
- 3 cloves garlic, minced — roughly chopped or pressed
- 1/2 cup tomato sauce — plain canned or jarred tomato sauce
- 1/2 cup heavy cream — full-fat for best texture
- 1/4 cup grated Parmesan — plus extra for serving
- Fresh parsley, chopped — for garnish
Directions
- Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb Italian sausage (casings removed) and brown, breaking into small chunks with a wooden spoon. Cook 6 to 8 minutes until nicely browned and cooked through.
- Stir in the diced small onion and sauté 3 to 4 minutes until softened and translucent.
- Add 3 cloves minced garlic, 1 tsp garlic powder, and 1 tsp onion powder. Sauté 30 seconds until fragrant — don’t let the garlic burn.
- Pour in 1/2 cup tomato sauce and stir to combine with the sausage and aromatics. Reduce heat to medium-low.
- Pour in 1/2 cup heavy cream and simmer gently for 3 to 5 minutes, stirring, until the sauce thickens slightly.
- Stir in 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add the cooked rigatoni to the skillet and toss to coat each piece in sauce. Heat together 1 to 2 minutes until everything is warmed through and well combined.
- Remove from heat and garnish with chopped fresh parsley and extra grated Parmesan before serving.
What to Serve With:
- Simple green salad: mixed greens with lemon vinaigrette for brightness.
- Garlic bread or crusty Italian bread to sop up sauce.
- Roasted vegetables: broccoli or Brussels sprouts with olive oil and salt.
- Wine pairing: a medium-bodied red like Chianti or a crisp Pinot Grigio for those who prefer white.
- For a lighter meal, serve with a side of steamed green beans or a citrusy arugula salad.
Top Tips for Perfecting:
- Sausage choice: Use sweet or spicy Italian sausage depending on your taste. Remove casings for easier browning.
- Don’t overcook pasta: Aim for al dente so it holds texture when mixed with the sauce.
- Sauce consistency: If the sauce is too thin, simmer a little longer. If too thick, stir in reserved pasta water a tablespoon at a time.
- Parmesan: Freshly grated Parmesan melts better and adds more flavor than pre-shredded.
- Flavor boost: Add a pinch of red pepper flakes for heat, or a splash of dry white wine when you add the tomato sauce for extra depth.
- Avoid burning garlic: Add minced garlic after the onions have started to soften and cook only briefly.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating on stovetop: Reheat gently in a skillet over low heat with a splash of cream or milk to restore creaminess, stirring frequently.
- Reheating in microwave: Microwave in 30-second intervals, stirring and adding a little liquid as needed to prevent drying.
FAQs
Can I use ground beef instead of Italian sausage?
Yes — ground beef or turkey works in a pinch, but sausage gives this dish its signature flavor. Add Italian seasoning and extra garlic to make up for the lost seasoning.
Is it okay to use milk instead of heavy cream?
You can use whole milk, but the sauce will be thinner and less rich. To thicken, simmer a bit longer or stir in a tablespoon of flour or cornstarch mixed with cold water.
Can I make this gluten-free?
Absolutely. Use gluten-free rigatoni and confirm your sausage and tomato sauce are gluten-free. Cook pasta according to package instructions.
How can I make this vegetarian?
Swap sausage for a plant-based sausage crumble or use sautéed mushrooms, eggplant, and a splash of soy sauce for umami. Add extra herbs and Parmesan (or a vegetarian alternative).
Can I make this ahead for a potluck?
Yes—assemble and refrigerate the sauce and cooked pasta separately. Reheat and combine before serving for best texture.
What is the best way to thicken a runny sauce?
Simmer uncovered to reduce, or whisk in a slurry of 1 tsp cornstarch and 1 tbsp cold water. Add gradually and cook until thickened.
Conclusion
This Creamy Sausage Rigatoni is a fast, cozy dinner that delivers big flavor with minimal fuss — perfect for busy weeknights or casual family dinners. The creamy tomato sauce, savory sausage, and hearty rigatoni make it a winner that’s easy to customize and even easier to enjoy. If you want another version or inspiration for one-pot variations, check out this version from Julia for a slightly different take on the same comforting idea: Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal) – Julia’s Album. Give it a try, and don’t forget to share it with friends or family — this one disappears fast.
Creamy Sausage Rigatoni
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
Ingredients
- 12 oz Rigatoni Boil according to package directions
- 1 lb Italian sausage Casings removed, crumbled
- 1 tbsp Olive oil For browning the sausage
- 1 tsp Garlic powder For seasoning
- 1 tsp Onion powder For seasoning
- 1 tsp Salt Adjust to taste
- 1/8 tsp Black pepper Freshly ground if possible
- 1 tsp Italian seasoning Dried blend of oregano, basil, thyme
- 1 small Onion Diced, about 1 cup
- 3 cloves Garlic Minced, roughly chopped or pressed
- 1/2 cup Tomato sauce Plain canned or jarred
- 1/2 cup Heavy cream Full-fat for best texture
- 1/4 cup Grated Parmesan Plus extra for serving
- Fresh parsley Chopped For garnish
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add Italian sausage and brown, breaking into small chunks with a wooden spoon. Cook 6 to 8 minutes until nicely browned and cooked through.
- Stir in the diced onion and sauté 3 to 4 minutes until softened and translucent.
- Add minced garlic, garlic powder, and onion powder. Sauté 30 seconds until fragrant — don’t let the garlic burn.
- Pour in tomato sauce and stir to combine with the sausage and aromatics. Reduce heat to medium-low.
- Pour in heavy cream and simmer gently for 3 to 5 minutes, stirring, until the sauce thickens slightly.
- Stir in grated Parmesan, Italian seasoning, salt, and black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Add the cooked rigatoni to the skillet and toss to coat each piece in sauce. Heat together 1 to 2 minutes until everything is warmed through and well combined.
- Remove from heat and garnish with chopped fresh parsley and extra grated Parmesan before serving.