Imagine twirling a forkful of tender rigatoni coated in a velvety, creamy sauce, with bites of savory sausage in every mouthful. This Creamy Sausage Rigatoni is pure comfort food – rich, flavorful, and irresistibly satisfying.

I stumbled upon this recipe while experimenting with ways to elevate a simple pasta dinner. With just a few pantry staples and some Italian sausage, it turned into a dish that my family requests on repeat. Ready to make your weeknight dinners extra special? Let’s dive in!
Why You’ll Love This Creamy Sausage Rigatoni
If you’re looking for a hearty, crowd-pleasing meal that’s easy to make, Creamy Sausage Rigatoni is a winner. Here’s why you’ll love it:
First, it’s quick and simple. This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
Second, it’s bursting with flavor. From the spicy or mild Italian sausage to the rich, creamy sauce, every bite is a treat for your taste buds.
Third, it’s family-friendly and versatile. Picky eaters will love its classic flavors, while adventurous palates can customize with extra spices or veggies.
Finally, this dish is great for leftovers. It reheats beautifully, so you can enjoy it again the next day without sacrificing flavor or texture.
Let’s talk about the simple, delicious ingredients that make this dish shine.
Ingredients Notes

The magic of Creamy Sausage Rigatoni lies in its combination of simple ingredients that pack a big punch of flavor.
- Rigatoni: The star of the show! Its ridged surface holds onto the creamy sauce, ensuring every bite is perfectly coated. You can also use penne or ziti if you prefer.
- Italian Sausage: Choose between mild or spicy depending on your taste. The sausage adds a depth of flavor that makes this dish irresistible.
- Heavy Cream: The base of the creamy sauce. It creates a luxurious texture and rich flavor that pairs beautifully with the sausage.
- Tomato Paste: Adds a subtle tang and vibrant color to the sauce, balancing out the creaminess.
- Parmesan Cheese: Freshly grated Parmesan takes the sauce to the next level with its salty, nutty flavor.
- Garlic and Onion: Essential aromatics that build a flavorful base for the sauce.
Optional ingredients include a splash of white wine for extra depth and fresh basil or parsley for garnish. You’ll also need a large skillet or Dutch oven for this one-pan wonder.
How to Make Creamy Sausage Rigatoni

Making Creamy Sausage Rigatoni is as easy as 1-2-3. Here’s how to bring it all together:
- Cook the Pasta
Start by boiling a large pot of salted water and cooking your rigatoni until al dente. Reserve about a cup of pasta water before draining, then set the pasta aside. - Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Let it brown and develop a crispy texture, then remove it from the pan and set aside. - Sauté the Aromatics
In the same skillet, sauté diced onion and minced garlic until soft and fragrant. If you’re using white wine, deglaze the pan at this point, scraping up any flavorful bits stuck to the bottom. - Make the Sauce
Stir in a couple of tablespoons of tomato paste, letting it cook for a minute to deepen its flavor. Then, pour in the heavy cream and a splash of reserved pasta water. Stir until the sauce is smooth and creamy. - Combine Everything
Return the cooked sausage to the skillet and toss it in the sauce. Add the drained rigatoni, stirring gently to coat each piece in the creamy mixture. Sprinkle in freshly grated Parmesan cheese and mix until melted and well incorporated. - Serve and Garnish
Serve the pasta hot, garnished with chopped basil or parsley and a dusting of Parmesan. Pair with garlic bread or a side salad for a complete meal.
In just 30 minutes, you’ll have a restaurant-quality dinner that’s sure to impress!
Storage Options
Creamy Sausage Rigatoni makes fantastic leftovers! Here’s how to store and reheat it for the best results:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tips: Add a splash of milk or cream when reheating on the stovetop or in the microwave to maintain the sauce’s creamy consistency.
This dish is just as delicious the next day, making it perfect for meal prep or quick lunches.
Variations and Substitutions
Creamy Sausage Rigatoni is endlessly adaptable. Here are a few ideas to make it your own:
- Meatless Option: Substitute the sausage with sautéed mushrooms or plant-based sausage for a vegetarian twist.
- Spice It Up: Add a pinch of red pepper flakes or use hot Italian sausage for a spicy kick.
- Extra Veggies: Toss in spinach, roasted red peppers, or sun-dried tomatoes for added nutrition and flavor.
- Lighter Version: Swap the heavy cream for half-and-half or a mixture of cream and chicken broth for a lighter sauce.
- Cheese Upgrade: Experiment with other cheeses like pecorino romano or fontina for a different flavor profile.
Feel free to get creative – the possibilities are endless!
This Creamy Sausage Rigatoni is the perfect balance of indulgence and simplicity, ideal for everything from weeknight dinners to special occasions. It’s comfort food at its best, and I can’t wait for you to try it. Enjoy!
PrintCreamy Sausage Rigatoni Recipe
This Creamy Sausage Rigatoni recipe features flavorful sausage, a luscious cream sauce, and perfectly cooked rigatoni pasta, making it an irresistible dinner option that's quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy), casings removed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup marinara sauce
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook rigatoni pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it into crumbles, until browned and fully cooked.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add marinara sauce, heavy cream, Italian seasoning, and red pepper flakes. Stir to combine and simmer for 5 minutes.
- Toss the cooked rigatoni into the sauce, adding reserved pasta water if needed for consistency.
- Stir in parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- Substitute Italian sausage with turkey sausage for a leaner option.
- Use gluten-free rigatoni if needed.
- Adjust spice level by using spicy sausage or extra red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 920mg
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