Creamy Sausage Rigatoni
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.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.