Creamy Sausage Rigatoni
This Creamy Sausage Rigatoni is a rich, comforting pasta dish made with perfectly cooked rigatoni, flavorful Italian sausage, and a silky tomato-parmesan cream sauce. It’s quick enough for a weeknight dinner yet indulgent enough for a cozy date night at home
Ingredients
- Rigatoni pasta – The ridges and tube shape are ideal for soaking up that creamy sauce.
- Italian sausage – Spicy or mild it infuses the dish with deep, meaty flavor.
- Heavy cream – Adds richness and silkiness to the sauce.
- Parmesan cheese – Brings in sharpness and depth.
- Onion – Sweetness and body for the sauce.
- Garlic – Because no pasta is complete without it.
- Tomato paste – A hint of umami that deepens the flavor profile.
- Olive oil – For sautéing.
- Salt and black pepper – To taste.
- Crushed red pepper flakes optional – For a kick of heat.
- Fresh basil or parsley – Brightens everything up at the end.
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it apart with a spoon, until browned and fully cooked. Remove and set aside.
- In the same skillet, sauté diced onions until soft, about 3 minutes. Add garlic and cook for 30 seconds.
- Stir in tomato paste and let it caramelize for 1–2 minutes.
- Pour in the heavy cream and stir well, scraping the pan to deglaze all the flavorful bits. Simmer for 2–3 minutes.
- Add grated parmesan cheese and stir until melted and the sauce thickens slightly.
- Return cooked sausage to the pan. Add rigatoni and toss to coat in the creamy sauce. Use pasta water to loosen the sauce as needed.
- Season with salt, pepper, and red pepper flakes to taste.
- Garnish with chopped parsley and additional parmesan. Serve hot and enjoy your Creamy Sausage Rigatoni!