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- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy, casings removed) - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes (with juices) - 1 cup heavy cream - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - 1 cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves, for garnish I like to use Barilla rigatoni for its great texture. For Italian sausage, I prefer brands like Johnsonville or Aidells. These brands offer good flavor and quality. For olive oil, go for extra virgin varieties like Pompeian or California Olive Ranch. As for cheese, always choose fresh Parmesan, like Grana Padano. It melts better and tastes amazing. If you need a dairy-free option, try coconut cream instead of heavy cream. For gluten-free, use gluten-free rigatoni, which you can find in most stores. If you are allergic to pork, turkey sausage works well as a substitute. Just make sure to check the labels for any allergens. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy, casings removed) - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes (with juices) - 1 cup heavy cream - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - 1 cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves, for garnish Make sure the sausage is in small pieces. Chop the onion and mince the garlic. This will help them cook evenly. Fill a large pot with water and add a generous amount of salt. Bring it to a boil. Once boiling, add the rigatoni. Cook it according to the package instructions until it is al dente, which usually takes about 10-12 minutes. Remember to stir the pasta occasionally. Before draining, reserve 1 cup of pasta water. This water will help adjust your sauce later. After cooking, drain the rigatoni and set it aside. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until it’s browned and fully cooked, about 5-7 minutes. Next, add the chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes soft. Then, stir in the minced garlic and cook for another minute. You want those flavors to mix well. Pour in the diced tomatoes, juices included. Stir to combine and let it simmer for about 5 minutes. This brings all the flavors together. Now, lower the heat and add the heavy cream, Italian seasoning, and red pepper flakes if you like some heat. Stir well and let it cook for another 3-5 minutes until the sauce thickens slightly. Finally, add the cooked rigatoni to the skillet. Toss the pasta in the sauce to coat it well. If the sauce seems too thick, add some reserved pasta water bit by bit until you reach the desired consistency. Stir in the grated Parmesan cheese until it melts into the sauce. Taste and season with salt and pepper as needed. Now, you’re ready to serve! Garnish with fresh basil leaves and enjoy your creamy Italian sausage rigatoni! To make your rigatoni pop with flavor, start with good sausage. I prefer using fresh Italian sausage. You can choose mild or spicy based on your taste. Sauté the sausage until it is nice and brown. This step builds a rich base. Don't rush this; let it cook well. Adding garlic and onion enhances the taste. Let them soften before adding tomatoes. This layering of flavors is key. For a creamy sauce, use heavy cream. It makes the sauce rich and smooth. After adding the cream, lower the heat. This keeps the sauce from curdling. Stir in Parmesan cheese while the sauce cooks. This helps the cheese melt in, adding creaminess. If your sauce seems thick, add a bit of pasta water. This keeps it silky and easy to coat the pasta. Cook your rigatoni until al dente. This means it should have a slight bite. Follow the package instructions for the best results. Save a cup of the pasta water before draining. This water is starchy and helps adjust the sauce later. Toss the rigatoni with the creamy sauce right away. This helps it soak up all the flavors. Timing is everything for a perfect dish, so keep an eye on it! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh garlic and herbs. They enhance the flavor of your dish significantly. Adjust Spice Levels: If you prefer a milder dish, use mild Italian sausage and skip the red pepper flakes. For more heat, choose spicy sausage and add extra flakes. Perfect Pasta Cooking: Ensure your pasta is cooked al dente for the best texture. It will continue to cook slightly when mixed with the sauce. Garnish for Presentation: Fresh basil adds a pop of color and freshness. Consider adding a drizzle of olive oil or a sprinkle of extra Parmesan before serving. {{image_2}} You can easily make this dish vegetarian. Use plant-based sausage instead of Italian sausage. Many brands offer great flavor and texture. You can also use mushrooms for a hearty bite. Try adding lentils or chickpeas for more protein. Want a kick? Add more red pepper flakes to the sauce. You can also mix in jalapeños or crushed chili peppers. They will bring heat that pairs well with the creamy sauce. Serve with a sprinkle of fresh chili oil for extra spice. For a low-carb dish, swap rigatoni for zucchini noodles or spaghetti squash. These options keep it light without losing flavor. They soak up the sauce well, making each bite tasty. You can enjoy the same creamy sauce without the carbs. After enjoying your creamy Italian sausage rigatoni, let it cool. Place the leftover pasta in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to seal the container tightly. You don’t want air getting in and drying out your delicious meal. To freeze your rigatoni, let it cool completely. Transfer the pasta to a freezer-safe container. You can also use freezer bags. Squeeze out as much air as you can. This helps prevent freezer burn. Your rigatoni will stay good for up to three months in the freezer. Label the container with the date. This way, you will know when to enjoy it again. When you're ready to eat your frozen rigatoni, thaw it in the fridge overnight. For reheating, you can use the microwave or stovetop. If you use the microwave, heat in short bursts, stirring in between. If using the stovetop, add a splash of water or cream to help the sauce come back to life. Stir often to ensure even heating. Enjoy it warm, just like fresh! You can use ground turkey or chicken instead of Italian sausage. Both options work well. For a vegetarian choice, try using plant-based sausage. You can also use lentils or mushrooms for a hearty texture. Each alternative adds its own flavor. Yes, you can make this dish ahead of time. Cook the rigatoni and sauce separately. Store them in airtight containers in the fridge. Reheat them gently on the stove. Add a bit of water or cream to loosen the sauce if needed. To thicken the sauce, let it simmer longer. Adding more cheese also helps make it thick and creamy. If the sauce is too thick, add reserved pasta water slowly. Stir until you reach the desired consistency. We covered all the key steps to make a great pasta dish. You learned about ingredients, cooking methods, and helpful tips to make it perfect. Remember, you can switch ingredients for your needs. Try different options like vegetarian or spicy versions to keep it exciting. Store any leftovers well for later meals. Now, enjoy cooking and have fun experimenting with these ideas!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage and rigatoni, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes (with juices)
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 cup freshly grated Parmesan cheese
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet over medium heat, heat the olive oil. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes.
  • Add the chopped onion to the skillet and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  • Pour in the diced tomatoes (with their juices) and stir to combine. Let it simmer for about 5 minutes, allowing the flavors to meld.
  • Lower the heat and add the heavy cream, Italian seasoning, and red pepper flakes (if using). Stir well and let it cook for another 3-5 minutes until the sauce thickens slightly.
  • Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
  • Stir in the grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste.
  • Remove from heat and garnish with fresh basil leaves. Serve the rigatoni warm, topped with additional Parmesan if desired.

Notes

Feel free to adjust the spice level by choosing mild or spicy sausage.
Keyword creamy sauce, Italian sausage, pasta