Italian Sausage Rigatoni

By: CALVIN ROURKE

Published: October 16, 2025

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Why Make This Recipe

Creamy Italian Sausage Rigatoni is a comforting dish that brings together rich flavors and satisfying textures. The combination of Italian sausage, fresh herbs, and creamy sauce makes it a perfect meal for any day of the week. It’s easy to prepare and can feed a crowd, making it great for family dinners or gatherings with friends.

How to Make Creamy Italian Sausage Rigatoni

Ingredients

  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 large Onion (diced)
  • 4 Garlic Cloves (minced)
  • 1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
  • (2) 28-ounce cans Whole or Crushed Tomatoes
  • 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
  • 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
  • 1 teaspoon Red Chili Flakes
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 1/2 cups Heavy Cream
  • 1 1/2 cups Grated Parmesan Cheese
  • 1 lb. Rigatoni Pasta

Directions

  1. Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.

  2. Cook the Pasta: While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.

  3. Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.

  4. Make It Creamy: Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.

  5. Combine Pasta and Sauce: Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.

  6. Serve: Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!

How to Serve Creamy Italian Sausage Rigatoni

Serve this dish hot, right from the stove. Pair it with a fresh side salad and some garlic bread for a complete meal. It can also be topped with additional grated Parmesan and crushed red pepper for an extra kick.

How to Store Creamy Italian Sausage Rigatoni

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of cream or water if it looks dry.

Tips to Make Creamy Italian Sausage Rigatoni

  • For a lighter version, consider using turkey sausage instead of pork.
  • You can add vegetables like spinach or bell peppers for added nutrition and flavor.
  • Adjust the amount of red chili flakes based on your spice preference.

Variation

You can easily make this recipe a vegetarian option by substituting the sausage with a plant-based version or using mushrooms for a meaty texture.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as penne or fusilli, but adjust the cooking time according to the package instructions.

2. Can I freeze the leftovers?
Yes, this dish can be frozen. Make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

3. What can I serve with it?
This pasta pairs well with a simple green salad, garlic bread, or even a side of roasted vegetables for a balanced meal.

Print

Italian Sausage Rigatoni

A comforting dish combining Italian sausage, fresh herbs, and creamy sauce, perfect for family dinners or gatherings.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
  • By: Calvin Rourke
  • Category: Pasta
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 2 Tablespoons Extra-Virgin Olive Oil
  • 02 1 large Onion (diced)
  • 03 4 Garlic Cloves (minced)
  • 04 1 1/2 lbs. Italian Sausage
  • 05 (2) 28-ounce cans Whole or Crushed Tomatoes
  • 06 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
  • 07 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
  • 08 1 teaspoon Red Chili Flakes
  • 09 2 teaspoons Salt
  • 10 1 teaspoon Pepper
  • 11 1 1/2 cups Heavy Cream
  • 12 1 1/2 cups Grated Parmesan Cheese
  • 13 1 lb. Rigatoni Pasta

Instructions

Step 01

1. Heat a large pot over medium heat. Add olive oil, then add the diced onion and cook for 7-8 minutes until softened.

Step 02

2. Add minced garlic and Italian sausage; cook for an additional 7-8 minutes until the sausage begins to brown.

Step 03

3. Fill a separate large pot with water and bring to a boil. Add salt and then rigatoni, cooking according to package instructions (usually 9-11 minutes for al dente).

Step 04

4. Add canned tomatoes to the sausage mixture and blend if using whole tomatoes. Stir in basil, oregano, red pepper flakes, salt, and pepper. Let it boil, then simmer for 5-7 minutes.

Step 05

5. Stir in heavy cream and 1 cup of Parmesan cheese, let it simmer on medium-low for another 5-7 minutes, adjusting seasonings as needed.

Step 06

6. Drain rigatoni and mix with the sauce, stirring to coat. For less sauce, let it simmer for an additional 10 minutes.

Step 07

7. Serve hot, garnishing with remaining Parmesan cheese and fresh basil.