Let me tell you a little secret: if you want to impress someone—whether it’s a date, your family, or just yourself after a long day—this Creamy Sausage Rigatoni is the way to do it.
I’ve made this pasta for first dates, lazy Sundays, dinner parties, and even last-minute “what do I cook now?” nights—and it never fails. It’s the kind of dish that makes people put down their forks, close their eyes, and say, “Oh wow.” And if you happen to be cooking for someone special? Well, let’s just say this dish has powers.
Picture this: perfectly cooked rigatoni holding onto every drop of a rich, savory, slightly spicy tomato cream sauce. Juicy bits of sausage are nestled in every bite, and just when you think it couldn’t get better, there’s a generous snowfall of parmesan cheese and fresh basil on top.
Sounds good? Let’s make it happen.
What Makes This Pasta So Special?
- It’s Fancy Without Being Fussy – It looks and tastes like something from an Italian restaurant, but it’s shockingly easy to make.
- The Sauce is Everything – A rich, creamy tomato sauce infused with garlic, onions, and spicy Italian sausage.
- Leftovers Are Even Better – The flavors deepen overnight, so meal-prepping this is a genius move.
- You Can Make It Your Own – Spice it up, tone it down, swap ingredients—this dish plays nice with adjustments.
If you love cozy, comforting, cheesy dinners, you should also check out this Cheesy Chicken Casserole—another weeknight winner!
What You’ll Need
Pasta:
- 1 lb rigatoni (or any pasta with ridges)
- Salt (for the water—it should taste like the sea!)
Sauce:
- 2 tbsp olive oil
- 1 lb Italian sausage (mild, hot, or sweet—your call)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- ½ cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes (optional, but highly recommended)
- Salt & black pepper to taste
Creamy Finish:
- 1 cup heavy cream
- ½ cup grated parmesan (plus more for serving)
- 1 tbsp butter
Serving:
- Fresh basil, chopped
- Extra parmesan (because obviously)
How to Make Creamy Sausage Rigatoni
Step 1: Cook Your Pasta Like an Italian
Bring a big pot of water to a rolling boil, toss in a hefty pinch of salt, and cook your rigatoni until it’s just shy of al dente. DO NOT overcook it. You want it to have a little bite because it’s going to finish cooking in that beautiful sauce.
Pro Tip: Save a cup of pasta water before draining—it’s liquid gold for your sauce!
Step 2: Sizzle That Sausage
While the pasta’s cooking, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into crumbles. Let it brown and get a little crispy. That’s where the flavor is. Once it’s fully cooked, remove it from the pan and set it aside.
Step 3: Build Your Flavor Base
In the same pan (don’t clean it—you want those browned bits!), add chopped onions and let them soften. Stir in garlic and cook for 30 seconds until fragrant. Then, add tomato paste and stir—it should coat the onions and turn a deep red.
Step 4: Simmer, Simmer, Simmer
Pour in crushed tomatoes, oregano, basil, red chili flakes, salt, and pepper. Stir everything together, bring it to a simmer, and let it cook for about 15 minutes.
This is where magic happens. The flavors deepen, the sauce thickens, and your kitchen starts smelling like an Italian trattoria.
Step 5: The Creamy Transformation
Lower the heat and stir in heavy cream. The moment it hits the sauce, you’ll see it turn into that signature silky, luxurious texture. Stir in butter and parmesan, then add the browned sausage back into the mix.
Step 6: Marry the Pasta & Sauce
Toss the rigatoni into the sauce and stir like you mean it. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Let everything sit together for a minute or two—this allows the pasta to soak up all that goodness.
Step 7: Serve Like a Pro
Scoop generous portions into bowls, top with extra parmesan and fresh basil, and serve immediately. If you’re feeling fancy, add a drizzle of good olive oil for a little extra richness.
Make It Your Own
- Want it spicier? Use hot Italian sausage and extra chili flakes.
- Need it lighter? Swap heavy cream for half-and-half.
- Vegetarian version? Skip the sausage and add mushrooms.
- More indulgent? Add a dollop of ricotta on top before serving.
For another ultimate comfort meal, try this Cheesy Hashbrown Casserole with Ground Beef.
Leftovers & Reheating Tips
How to Store:
Keep leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat:
Warm it in a skillet over medium heat with a splash of milk or cream to bring back the creaminess.
Can You Freeze It?
Absolutely! Freeze the sauce (without pasta) for up to 3 months.
Creamy Sausage Rigatoni
Ingredients
- For the Pasta:
- 1 lb rigatoni pasta
- Salt for boiling water
- For the Sauce:
- 2 tbsp extra-virgin olive oil
- 1 lb Italian sausage mild, hot, or sweet
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- ½ cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes optional
- Salt & black pepper to taste
- For the Creamy Finish:
- 1 cup heavy cream
- ½ cup grated parmesan cheese plus more for topping
- 1 tbsp butter
- For Serving:
- Fresh basil chopped
- Extra parmesan cheese
Instructions
- Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Cook rigatoni until just shy of al dente (it will finish cooking in the sauce).
- Reserve 1 cup of pasta water, then drain and set aside.
- Cook the Italian Sausage:
- Heat olive oil in a large skillet over medium heat.
- Remove sausage from casing and break into crumbles.
- Cook until browned, about 5-7 minutes. Remove and set aside.
- Sauté the Aromatics:
- In the same skillet, add onions and cook until softened.
- Stir in garlic and cook for 30 seconds.
- Add tomato paste and stir until it deepens in color.
- Simmer the Tomato Sauce:
- Pour in crushed tomatoes, oregano, basil, red chili flakes, salt, and pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Make it Creamy:
- Lower the heat and stir in heavy cream.
- Add back the cooked sausage.
- Stir in butter and parmesan cheese, mixing well.
- Toss the Pasta in the Sauce:
- Add cooked rigatoni into the sauce.
- Stir well, adding reserved pasta water if needed to loosen the sauce.
- Serve & Garnish:
- Plate the pasta and top with extra parmesan cheese and fresh basil.
- Serve immediately and enjoy!
Notes
- Make it spicier: Use hot Italian sausage and extra red chili flakes.
- Want it lighter? Swap heavy cream for half-and-half.
- Vegetarian version: Substitute sausage with mushrooms or plant-based sausage.
- Leftovers: Store in an airtight container for up to 3 days. Reheat with a splash of cream or milk.
If food had love languages, this Creamy Sausage Rigatoni would be acts of service. It’s a dish that makes people feel cared for. It’s the kind of meal you make once and never stop craving.
So, grab your ingredients, pour yourself a glass of wine, and let’s get cooking. And if you make this? Tell me how it turned out—I want to hear all about it!
For more comfort food recipes, check out Gluten-Free Vegan Green Bean Casserole and keep the cozy vibes going.
Bon Appétit!
