Go Back Email Link
Homemade Creamy Sausage Rigatoni with a thick tomato cream sauce, garnished with chopped basil and grated parmesan.

Creamy Sausage Rigatoni

This Creamy Sausage Rigatoni is the ultimate comfort food! Featuring tender rigatoni tossed in a rich, savory tomato cream sauce with Italian sausage and parmesan, this easy homemade pasta dish is restaurant-quality and perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Cuisine: Italian-American
Keyword: Creamy Sausage Rigatoni
Servings: 5 Servings

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.