Introduction

Oh, friends, do you ever have those nights where you just crave something warm, comforting, and incredibly satisfying? The kind of meal that feels like a big, cozy hug in a bowl? Well, I’ve got the recipe for you! This Creamy Sausage Rigatoni is a weeknight superhero. It’s so ridiculously easy and quick to whip up, yet it tastes like it simmered on the stove all day long. I remember the first time I made this for my family, and it was gone in minutes – pure magic!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in about 45 minutes, making it perfect for busy evenings.
Easy: Minimal fuss, maximum flavor. You don’t need to be a gourmet chef for this one!
Giftable: Imagine bringing a batch of this to a new parent or a friend who’s feeling under the weather. They’ll be so grateful!
Crowd-pleasing: Kids and adults alike devour this pasta. It’s a guaranteed hit at any gathering.

Ingredients

Gather ’round, because these ingredients are simple and come together beautifully:

1 1/2 lb Sausage: Your favorite kind works – Italian sausage (mild or hot!) is a classic choice for a reason.
1/4 cup Fresh Basil: Adds a lovely bright, fresh finish. Don’t skimp on this!
4 Garlic cloves: Because what good pasta sauce doesn’t have garlic? Mince ’em up fine.
1 large Onion: A good foundation for any sauce. Chop it nicely.
1/4 cup Fresh Oregano: Another herb that sings in this dish.
1 tsp Red Chili Flakes: Just a pinch to add a little warmth. You can adjust this to your spice preference!
2 (28-ounce) cans Whole or Crushed Tomatoes: Use good quality tomatoes, it really makes a difference. Whole tomatoes are great because you can crush them yourself.
1 lb Rigatoni pasta: The ridges in rigatoni are perfect for catching all that delicious sauce!
1 tsp Pepper: Freshly ground is always best.
2 tsp Salt: To bring out all those wonderful flavors.
2 tbsp Extra-Virgin Olive Oil: For sautéing our aromatics.
1 1/2 cups Heavy Cream: This is our secret weapon for ultimate creaminess!
1 1/2 cups Grated Parmesan Cheese: Salty, nutty, and utterly delicious.

How to Make It

Let’s get cooking! It’s easier than you think:

Brown the Sausage: Grab a large pot or a trusty Dutch oven and get that sausage browning over medium-high heat. Once it’s all cooked, scoop it out with a slotted spoon and set it aside. Don’t clean the pot – those delicious drippings are pure gold!
Sauté the Aromatics: Add your olive oil to the pot with the sausage drippings. Toss in your chopped onion and let it soften up until it’s nice and tender, about 5-7 minutes.
Add Garlic and Spice: Now, stir in your minced garlic and those red chili flakes. Cook for just about 1 minute more until you can smell that amazing fragrance. Be careful not to burn the garlic!
Simmer the Sauce: Pour in your tomatoes, salt, and pepper. Give it a good stir. Bring it all to a gentle simmer, then turn the heat down low. Let it bubble away for at least 15-20 minutes. This is where all those flavors really get to know each other and meld into something magical.
Cook the Pasta: While your sauce is doing its thing, it’s time to cook your rigatoni according to the package directions. Before you drain it, scoop out about 1 cup of that starchy pasta water – it’s liquid gold for adjusting the sauce consistency later!
Bring Back the Sausage: Now, add that beautifully browned sausage back into the tomato sauce.
Get Creamy and Cheesy: Stir in the heavy cream and the grated Parmesan cheese. Keep cooking over low heat, stirring gently, until the sauce is heated through and has thickened up just a bit. Oh, it’s looking so good!
Combine and Coat: Add the cooked rigatoni right into the sauce. Toss everything together until every piece of pasta is wonderfully coated. If your sauce seems a little too thick for your liking, add a splash of that reserved pasta water, a little at a time, until it’s just right.
Fresh Herbs Finish: Finally, stir in your fresh basil and oregano. This adds such a vibrant, fresh pop to the rich sauce.
Serve and Enjoy! Dish it up immediately and watch everyone’s eyes light up.

Substitutions & Additions

Feeling adventurous? Here are some ways to make this recipe your own:

Veggies: Feel free to add some chopped bell peppers, mushrooms, or even a handful of spinach when you sauté the onions.
Meat: If sausage isn’t your jam, ground beef or even turkey would work. Just make sure to season it well!
Spice Level: If you like things spicier, go ahead and add more red chili flakes. If you’re sensitive to heat, you can omit them entirely.
Lighter Cream: While heavy cream is best for richness, you could try half-and-half for a slightly lighter option, though it won’t be quite as decadent.
A Touch of Sweetness: If your tomatoes are a bit tart, a tiny pinch of sugar can help balance the flavors.

Tips for Success

A few little tricks to make your Creamy Sausage Rigatoni absolutely perfect:

Don’t Overcook the Pasta: Cook it to al dente (tender but with a slight bite), as it will finish cooking a bit in the sauce.
Taste and Adjust: Always taste your sauce before serving! Does it need more salt? A little more pepper? Trust your taste buds.
Prep Ahead: You can chop your onions and mince your garlic ahead of time to save a few minutes when you’re ready to cook. The sauce itself can also be made a day in advance and reheated before adding the cream and cheese.
Quality Tomatoes Matter: I know I mentioned it in the ingredients, but using good quality canned tomatoes really does elevate this dish.

How to Store It

Leftovers are a good thing! This pasta tastes almost as good the next day.

In the Fridge: Let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of milk or water if it seems a little dry. You can also reheat individual portions in the microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I make this vegetarian?
A: Absolutely! You can skip the sausage and instead sauté some extra veggies like mushrooms and zucchini in its place. You might want to add a bit more seasoning to compensate for the lack of sausage flavor.

Q: Is this recipe very spicy?
A: The red chili flakes add a gentle warmth, but it’s not usually considered very spicy. You can easily adjust the amount of chili flakes to suit your preference, or leave them out entirely for a mild dish.

Q: Can I freeze this pasta?
A: While it’s best fresh, you can freeze the sauce base (before adding the cream and Parmesan). Thaw it in the fridge, then proceed with the recipe as directed.

Creamy Sausage Rigatoni

A quick, easy, and incredibly satisfying creamy sausage rigatoni recipe, perfect for weeknights and guaranteed to be a crowd-pleaser.

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Prep Time 15

Cook Time 30

Servings 6 people

Equipment

Large pot or Dutch oven
Slotted spoon
Airtight container for storage

Ingredients

Main ingredients

1.5 lb Sausage Your favorite kind (Italian sausage recommended)
0.25 cup Fresh Basil chopped
4 cloves Garlic minced
1 large Onion chopped
0.25 cup Fresh Oregano chopped
1 tsp Red Chili Flakes adjust to taste
2 (28-ounce) cans Whole or Crushed Tomatoes good quality
1 lb Rigatoni pasta
1 tsp Pepper freshly ground
2 tsp Salt
2 tbsp Extra-Virgin Olive Oil
1.5 cups Heavy Cream
1.5 cups Grated Parmesan Cheese

Instructions

Brown the sausage in a large pot or Dutch oven over medium-high heat. Scoop out cooked sausage with a slotted spoon and set aside, leaving drippings in the pot.
Add olive oil to the pot with sausage drippings. Add chopped onion and sauté until tender, about 5-7 minutes.
Stir in minced garlic and red chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Pour in tomatoes, salt, and pepper. Stir well, bring to a simmer, then reduce heat to low and let it bubble for at least 15-20 minutes.
While the sauce simmers, cook rigatoni according to package directions. Reserve about 1 cup of starchy pasta water before draining.
Add the browned sausage back into the tomato sauce.
Stir in heavy cream and grated Parmesan cheese. Cook over low heat, stirring gently, until heated through and slightly thickened.
Add the cooked rigatoni to the sauce and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Stir in fresh basil and oregano.
Serve immediately.

Notes

Can be made vegetarian by skipping sausage and sautéing extra vegetables. Adjust spice level by modifying red chili flakes. For a lighter option, use half-and-half instead of heavy cream. A pinch of sugar can balance tart tomatoes.