Creamy Italian Sausage Rigatoni

introduction

Creamy Italian Sausage Rigatoni is a rich, comforting pasta dish that combines browned Italian sausage with a velvety cream-and-marinara sauce tossed with al dente rigatoni. If you enjoy hearty, cream-forward pasta recipes with bold sausage flavor, you might also like this related twist on creamy rigatoni: Cajun steak tips with creamy Parmesan rigatoni.

why make this recipe

• Fast weeknight dinner: ready in about 30 minutes from start to finish.
• Crowd-pleaser: creamy texture and savory sausage appeal to adults and kids alike.
• Minimal prep and pantry-friendly ingredients make it an easy go-to.
• Flexible: swap the sausage or adjust spice levels to suit your taste.

how to make Creamy Italian Sausage Rigatoni

This recipe is straightforward: cook the rigatoni, brown the sausage, deglaze with marinara and cream, melt in Parmesan, then toss with the pasta. Keep the sauce at a gentle simmer so the cream doesn’t break and the cheese melds into a silky coating for the rigatoni.

Ingredients :

• 12 oz rigatoni pasta
• 1 lb Italian sausage
• 1 cup heavy cream
• 1 cup marinara sauce
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Directions :

1. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook Italian sausage over medium heat until browned.
3. Add minced garlic and cook for an additional minute.
4. Stir in the marinara sauce and heavy cream, and bring to a simmer.
5. Mix in grated Parmesan cheese and season with salt and pepper.
6. Add the cooked rigatoni to the skillet and toss to combine.
7. Serve hot, garnished with fresh basil.

how to serve Creamy Italian Sausage Rigatoni

Serve hot straight from the skillet with extra grated Parmesan at the table and a few torn basil leaves on top. Pair with a simple green salad and crusty bread to mop up any leftover sauce. A crisp white wine or a light-bodied red complements the dish nicely.

how to store Creamy Italian Sausage Rigatoni

Refrigerator: Cool to room temperature, transfer to an airtight container, and store for up to 3–4 days.
Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low heat with a splash of cream or milk to loosen the sauce, or microwave in short bursts, stirring between intervals.

tips to make Creamy Italian Sausage Rigatoni

• Use good-quality Parmesan and grate it fresh for the best melting and flavor.
• Brown the sausage well to develop deeper flavor—don’t rush this step.
• If the sauce becomes too thick after adding cheese, thin with a little reserved pasta water or extra cream.
• For a lighter version, substitute half-and-half for heavy cream (texture will be slightly thinner).
• Remove sausage from the pan and drain excess fat if needed before adding garlic to prevent a greasy sauce.

variation (if any)

• Spicy: Use hot Italian sausage or add red pepper flakes for heat.
• Vegetable boost: Stir in sautéed spinach, mushrooms, or roasted red peppers.
• Tomato-forward: Increase marinara to 1 1/2 cups and reduce cream slightly for a brighter tomato balance.
• Cheese swap: Try pecorino Romano or a mix of Parmesan and Asiago for different sharpness.

FAQ

Q: Can I use ground pork instead of Italian sausage?
A: Yes. Season ground pork with fennel, red pepper flakes, garlic powder, and salt to mimic Italian sausage flavors.

Q: Will the cream curdle?
A: Keep the heat gentle when adding cream and cheese; simmer, don’t boil. If the sauce looks oily, stir in a tablespoon of reserved pasta water to re-emulsify.

Q: Is this freezer-friendly?
A: Yes—freeze cooled portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

Conclusion

If you want another creamy sausage and pasta idea for inspiration, see this detailed version titled Creamy Parmesan Sausage Rigatoni – South Your Mouth for additional tips and variations.