Introduction
Oh, friends, do you ever have those nights where you crave something warm, comforting, and utterly delicious, but also have zero energy to put in a ton of effort? I know I do! This Creamy Rigatoni with Chicken Sausage recipe is a total game-changer. It’s one of those dishes that instantly transports me back to cozy evenings, filled with laughter and good food. Best of all, it’s ridiculously easy and comes together in a flash, making it perfect for those busy weeknights or when you just want a little culinary hug.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: Minimal chopping, straightforward steps, and forgiving for beginner cooks.
- Giftable: While you’ll want to eat it all yourself, imagine a batch of the sauce made ahead and gifted to a new parent or a friend who’s had a rough week!
- Crowd-pleasing: Picky eaters and seasoned foodies alike will adore this creamy, savory dish.
Ingredients
Let’s gather our goodies! This recipe relies on simple, flavorful ingredients that come together beautifully.
- 3-4 chicken sausage links, sliced into round discs: I love using chicken sausage because it’s a bit lighter and packed with flavor. Any variety you like will work wonderfully!
- 1/2 medium onion, diced (about 1/2 cup): A little onion sweetness is key to building our flavor base.
- 3-4 garlic cloves, minced: Because is there ever too much garlic? I think not!
- 1 cup chicken stock/broth: This forms the liquid base of our dreamy sauce.
- 1 cup heavy cream: Hello, lusciousness! This is what makes our rigatoni so wonderfully creamy.
- 1/3 cup sun-dried tomatoes, finely diced: These little flavor bombs add a touch of sweetness and a delightful chew.
- 2 tsp tomato paste: Concentrated tomato goodness that adds depth.
- 1 tsp dried oregano: A classic herb that pairs perfectly with Italian-inspired flavors.
- 1/4 tsp crushed red pepper flakes: Just a little pinch for a subtle warmth. Adjust to your liking!
- 1/4 tsp sugar: This little bit of sweetness balances out the acidity from the tomatoes.
- 1/2 tsp salt: To enhance all those delicious flavors.
- 3 tbsps Parmesan cheese, finely grated, plus more for topping: The salty, nutty magic that ties everything together.
- 2 tbsp fresh basil, chopped, for topping: A bright, fresh finish to lift the whole dish.
- 12-16 oz. Rigatoni or Penne pasta: Rigatoni’s ridges are perfect for catching all that creamy sauce, but penne works just as beautifully!
How to Make It
Alright, let’s get cooking! It’s as easy as pie, or in this case, as easy as creamy pasta.
- Get that pasta going: First things first, get your rigatoni (or penne!) cooking in a big pot of salted boiling water according to the package directions. You want it to be al dente, meaning it still has a little bite. Before you drain it, scoop out about 1 cup of that starchy pasta water – it’s liquid gold for helping your sauce come together perfectly! Then, drain your pasta.
- Brown that sausage: While your pasta is happily bubbling away, grab a large skillet and set it over medium heat. Toss in your sliced chicken sausage and let it cook until it’s beautifully browned on both sides. Once it’s looking good, scoop the sausage out of the skillet and set it aside for a moment.
- Soften those onions: Now, add your diced onion to the same skillet. You don’t need to add any extra oil, as the sausage will have left some lovely bits behind. Cook the onions until they’re soft and translucent, which usually takes about 5-7 minutes.
- Garlic time! Toss in your minced garlic and cook for just about 1 minute more. Keep an eye on it – garlic can go from fragrant to burnt in a heartbeat!
- Flavor boost: Now, stir in the tomato paste, dried oregano, crushed red pepper flakes, and that tiny pinch of sugar. Cook for another minute, stirring constantly. This helps to deepen the flavor of the tomato paste.
- Deglaze and simmer: Pour in the chicken stock. Use your spoon to scrape up any browned bits stuck to the bottom of the skillet – that’s where all the flavor lives! Bring this mixture to a gentle simmer.
- Creamy dreaminess: Stir in the heavy cream and the finely diced sun-dried tomatoes. Let it simmer gently for about 5-7 minutes, or until the sauce starts to thicken just a bit. It should coat the back of a spoon nicely.
- Bring it all together: Add your cooked chicken sausage back into the skillet with the sauce. Stir in the grated Parmesan cheese and that 1/2 teaspoon of salt. Give it a good mix.
- Pasta meets sauce: Now, add your drained pasta directly into the skillet with the creamy sauce. Toss everything gently to coat every single piece of pasta. If the sauce seems a little too thick, add a splash of that reserved pasta water, a little at a time, until you reach your desired consistency.
- Serve and enjoy! Dish up your beautiful rigatoni immediately. Garnish with that fresh chopped basil and an extra sprinkle of Parmesan cheese. Perfection!
Substitutions & Additions
Want to get a little creative? I love that about you! Here are a few ideas:
- For the sausage: If you can’t find chicken sausage, mild or hot Italian sausage (pork) would be delicious too! You could even go vegetarian with plant-based sausage.
- Veggies, anyone? Feel free to add some sautéed spinach, mushrooms, or zucchini along with the onions for an extra veggie boost.
- Spice it up: If you love heat, add more crushed red pepper flakes or a pinch of cayenne pepper.
- Herbalicious: Fresh thyme or a pinch of dried rosemary would be lovely additions to the sauce.
- Cheesy variations: A little bit of mozzarella or a creamy goat cheese melted into the sauce would be divine!
Tips for Success
A few little pointers to make this recipe even more foolproof:
- Don’t forget the pasta water! I can’t stress this enough. It’s the secret ingredient to a perfectly emulsified, glossy sauce.
- Watch your garlic: Minced garlic cooks super fast. If it starts to brown too quickly, lower the heat or remove the pan from the heat briefly.
- Taste and adjust: Always taste your sauce before adding the pasta. Does it need a little more salt? A pinch more red pepper? Go for it!
- Prep ahead: You can slice your sausage and dice your onion and garlic a day in advance and store them in airtight containers in the fridge. This makes weeknight cooking even faster!
How to Store It
Leftovers are a good thing! This creamy rigatoni is wonderful the next day.
Let the pasta cool completely before storing it in an airtight container in the refrigerator. It should stay fresh for 2-3 days. When reheating, you might want to add a splash of milk or water to loosen up the sauce. Microwave it gently or warm it up on the stovetop over low heat.
FAQs
Got questions? I’ve got answers!
Q: Can I make the sauce ahead of time?
A: Yes! You can make the sauce (up to step 8) a day in advance. Store it in the fridge, and when you’re ready to serve, reheat the sauce, cook your pasta, and then combine them as directed.
Q: What kind of chicken sausage is best?
A: Any cooked chicken sausage you enjoy will work! Italian-style, apple chicken sausage, or even a spicy variety can add a delicious twist.
Q: Can I make this vegetarian?
A: Absolutely! You can omit the sausage entirely or substitute it with your favorite plant-based sausage or a handful of sautéed mushrooms for a hearty vegetarian option.
Q: My sauce is too thick, what can I do?
A: Don’t worry! This is where that reserved pasta water comes in handy. Add it a tablespoon at a time to the sauce while you’re tossing with the pasta until it reaches your desired consistency. You can also use a splash of milk or broth.
Creamy Rigatoni with Chicken Sausage
A fast, easy, and incredibly delicious creamy rigatoni dish featuring chicken sausage, perfect for weeknight dinners.
Equipment
- Large pot For cooking pasta
- Large skillet For cooking sausage and making sauce
- Measuring Cups
- Measuring spoons
- Knife
- Cutting board
- Grater For Parmesan cheese
Ingredients
Hauptzutaten
- 3.5 links chicken sausage sliced into round discs
- 0.5 medium onion diced (about 1/2 cup)
- 3.5 cloves garlic minced
- 1 cup chicken stock/broth
- 1 cup heavy cream
- 0.33 cup sun-dried tomatoes finely diced
- 2 tsp tomato paste
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes adjust to liking
- 0.25 tsp sugar
- 0.5 tsp salt
- 3 tbsps Parmesan cheese finely grated, plus more for topping
- 2 tbsps fresh basil chopped, for topping
- 14 oz. Rigatoni or Penne pasta
Instructions
- Get that pasta going: First things first, get your rigatoni (or penne!) cooking in a big pot of salted boiling water according to the package directions. You want it to be al dente, meaning it still has a little bite. Before you drain it, scoop out about 1 cup of that starchy pasta water – it's liquid gold for helping your sauce come together perfectly! Then, drain your pasta.3.5 links chicken sausage
- Brown that sausage: While your pasta is happily bubbling away, grab a large skillet and set it over medium heat. Toss in your sliced chicken sausage and let it cook until it's beautifully browned on both sides. Once it's looking good, scoop the sausage out of the skillet and set it aside for a moment.3.5 links chicken sausage
- Soften those onions: Now, add your diced onion to the same skillet. You don't need to add any extra oil, as the sausage will have left some lovely bits behind. Cook the onions until they're soft and translucent, which usually takes about 5-7 minutes.3.5 links chicken sausage
- Garlic time! Toss in your minced garlic and cook for just about 1 minute more. Keep an eye on it – garlic can go from fragrant to burnt in a heartbeat!3.5 links chicken sausage
- Flavor boost: Now, stir in the tomato paste, dried oregano, crushed red pepper flakes, and that tiny pinch of sugar. Cook for another minute, stirring constantly. This helps to deepen the flavor of the tomato paste.3.5 links chicken sausage
- Deglaze and simmer: Pour in the chicken stock. Use your spoon to scrape up any browned bits stuck to the bottom of the skillet – that's where all the flavor lives! Bring this mixture to a gentle simmer.3.5 links chicken sausage
- Creamy dreaminess: Stir in the heavy cream and the finely diced sun-dried tomatoes. Let it simmer gently for about 5-7 minutes, or until the sauce starts to thicken just a bit. It should coat the back of a spoon nicely.3.5 links chicken sausage
- Bring it all together: Add your cooked chicken sausage back into the skillet with the sauce. Stir in the grated Parmesan cheese and that 1/2 teaspoon of salt. Give it a good mix.3.5 links chicken sausage
- Pasta meets sauce: Now, add your drained pasta directly into the skillet with the creamy sauce. Toss everything gently to coat every single piece of pasta. If the sauce seems a little too thick, add a splash of that reserved pasta water, a little at a time, until you reach your desired consistency.3.5 links chicken sausage
- Serve and enjoy! Dish up your beautiful rigatoni immediately. Garnish with that fresh chopped basil and an extra sprinkle of Parmesan cheese. Perfection!3.5 links chicken sausage
Notes
This recipe is fast, easy, and crowd-pleasing. You can substitute chicken sausage with Italian sausage or vegetarian sausage. Add extra vegetables like spinach or mushrooms. The reserved pasta water is key for achieving the right sauce consistency.