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Creamy Italian Sausage Rigatoni

A rich and comforting pasta dish featuring browned Italian sausage in a velvety cream-and-marinara sauce tossed with rigatoni.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz rigatoni pasta Cook until al dente.
  • 1 lb Italian sausage Brown in a skillet.
  • 1 cup heavy cream Use for a rich sauce.
  • 1 cup marinara sauce Store-bought or homemade.
  • 1 cup grated Parmesan cheese Freshly grated preferred.
  • 2 cloves garlic, minced Add for flavor.
  • to taste Salt and pepper Adjust for seasoning.
  • as needed Fresh basil for garnish Use for serving.

Method
 

Preparation
  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.
Cooking
  1. Stir in the marinara sauce and heavy cream, and bring to a simmer.
  2. Mix in grated Parmesan cheese and season with salt and pepper.
  3. Add the cooked rigatoni to the skillet and toss to combine.
Serving
  1. Serve hot, garnished with fresh basil and extra grated Parmesan at the table.

Notes

For best results, use high-quality Parmesan and brown the sausage thoroughly. Store leftovers in an airtight container; can be refrigerated for 3-4 days or frozen for up to 2 months.