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To make this creamy delight, gather these key ingredients: - 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy, based on your taste) - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 cup diced tomatoes (canned or fresh) - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried Italian herbs (like basil, oregano, and thyme) - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a rich and satisfying meal that warms the heart. You can enhance your dish with simple toppings, such as: - Fresh basil leaves for a pop of color - Extra grated Parmesan for added flavor - A sprinkle of red pepper flakes for heat These are easy ways to add flair and make the dish your own. Quality matters in cooking. Here are some tips: - Pasta: Look for high-quality, dried rigatoni. It holds sauce well. - Sausage: Choose fresh, local Italian sausage if possible. Check for good spice levels. - Cream: Use real heavy cream for the best texture and taste. - Cheese: Freshly grated Parmesan melts better than pre-grated versions. - Tomatoes: Use ripe, fresh tomatoes when in season for the best flavor. Selecting fresh ingredients will elevate your creamy Italian sausage rigatoni. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 12 ounces of rigatoni pasta to the water. Cook it according to the package instructions until it is al dente, which usually takes about 10-12 minutes. Once done, drain the pasta and set it aside. This step is key to ensuring your rigatoni holds its shape and texture when mixed with the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 pound of Italian sausage, with the casings removed. Cook it for about 5 to 7 minutes until it turns brown and is no longer pink. Use a spatula to break the sausage into small pieces as it cooks. This creates a nice texture for the dish. Now, stir in 1 medium diced onion and 3 minced garlic cloves into the skillet. Cook these for another 3 to 5 minutes. You want the onion to become translucent and fragrant. Next, add 1 cup of diced tomatoes, along with 1 teaspoon of dried Italian herbs. Stir everything together and let it cook for 2 minutes. After that, reduce the heat to low. Gradually pour in 1 cup of heavy cream while stirring the sausage mixture. This will help make the sauce creamy and rich. Let it cook for an extra 2 to 3 minutes to thicken slightly. Then, add the cooked rigatoni to the skillet. Toss well to coat the pasta in the creamy sauce. Stir in 1 cup of freshly grated Parmesan cheese until it melts. Season with salt and pepper to taste. Remove the skillet from heat and let it rest for a minute. Serve the creamy rigatoni in large bowls. For a nice touch, garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese. This not only adds flavor but also gives the dish a beautiful presentation. Enjoy your delicious meal! To get that perfect creamy texture, use heavy cream. It blends well with the sausage and cheese. When you add it to the skillet, pour it slowly while stirring. This helps it mix nicely. Cook it on low heat for just a few minutes. This allows the flavors to meld together without separating. Add a pinch of red pepper flakes for heat. This gives your dish a nice kick. You can also toss in some fresh herbs like basil or parsley. They add a bright flavor that lifts the dish. If you want more depth, mix in a splash of white wine before adding the cream. This creates a richer taste. If you like your sausage crispy, cook it a bit longer. Just make sure it stays juicy. For a veggie twist, add spinach or mushrooms during the aromatics stage. They only need a few minutes to cook. If you use gluten-free pasta, it cooks faster. Keep an eye on it to avoid overcooking. Adjust the sauce's thickness by adding more cream or a splash of pasta water. Pro Tips Choose Your Sausage Wisely: Opt for high-quality Italian sausage for the best flavor. Fresh sausage from a local butcher can elevate your dish significantly. Perfect Pasta Cooking: Always cook your pasta to al dente. This ensures it retains a slight bite and doesn’t become mushy when mixed with the sauce. Enhance the Creaminess: For an extra creamy sauce, add a splash of pasta water when mixing in the rigatoni. The starch in the water helps the sauce cling better to the pasta. Fresh Herbs Make a Difference: Using fresh basil leaves as a garnish not only adds a pop of color but also enhances the dish’s aroma and flavor profile. {{image_2}} If you want to switch things up, you can use different meats. Ground turkey or chicken work well as lighter options. You can also use pork sausage for a richer taste. Another great choice is a plant-based sausage. These options keep the dish tasty and satisfying while offering new flavors. For a vegetarian twist, try creamy tomato rigatoni. Start by replacing sausage with sautéed mushrooms or spinach. Use the same heavy cream and Parmesan cheese to keep the sauce rich. Diced zucchini or bell peppers add crunch and color. This version is just as creamy and delicious, perfect for meat-free nights. If you need a gluten-free meal, choose gluten-free rigatoni. Many brands offer tasty options made from rice or lentils. Just cook it according to the package instructions. The rest of the recipe stays the same. You won’t lose any flavor or creaminess. Enjoy your gluten-free creamy Italian sausage rigatoni! After enjoying your creamy Italian sausage rigatoni, you may have some leftovers. Store them in an airtight container. Make sure to let the pasta cool down first. This helps keep the sauce creamy and fresh. Place the container in the fridge. It will keep well for about three days. If you want to enjoy it later, consider freezing it. When you’re ready to eat the leftovers, reheating is key. You can use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir after each burst to avoid hot spots. On the stovetop, add a splash of cream or water to the pan. Heat over medium-low until it's warm. Stir often to keep it creamy. If you want to freeze the pasta, do it soon after cooking. Place it in a freezer-safe container. It will keep well for up to two months. When you’re ready to eat, take it out and thaw it in the fridge overnight. For a quick method, place the container in cold water. After thawing, reheat as mentioned above to enjoy a delicious meal again. It takes about 30 minutes to make this dish. You spend 15 minutes prepping and 15 minutes cooking. It’s quick and perfect for a busy weeknight. Yes, you can use other pasta shapes. Penne, fusilli, or even spaghetti work well. Just adjust the cooking time based on the pasta you choose. You can use half-and-half or whole milk. For a lighter option, try Greek yogurt or cashew cream. Each will change the taste slightly, but they still work. To add heat, use hot Italian sausage. You can also mix in red pepper flakes or chopped fresh chili peppers. Start with a little and taste as you go. In this post, we explored how to make Creamy Italian Sausage Rigatoni. We covered key ingredients and tips for selecting the best ones. You learned step-by-step cooking methods, variations for different diets, and smart ways to store leftovers. Remember, this dish is flexible and can adapt to your taste. Enjoy creating your creamy masterpiece, and don't hesitate to experiment. Cooking should be fun and fulfilling!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage, rigatoni, and a rich sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup diced tomatoes
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, add olive oil. Once hot, add the Italian sausage. Cook until browned and no longer pink, breaking it up with a spatula, about 5-7 minutes.
  • Stir in the onion and garlic. Cook for another 3-5 minutes until the onion is translucent and fragrant.
  • Add the diced tomatoes to the skillet, followed by the dried Italian herbs. Stir and let it cook for 2 minutes. Reduce the heat to low.
  • Gradually pour in the heavy cream while stirring, allowing it to blend well with the sausage mixture. Cook for an additional 2-3 minutes to thicken slightly.
  • Add the cooked rigatoni to the skillet, tossing well to coat the pasta in the creamy sauce. Stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.
  • Remove from heat, and let it rest for a minute before serving.

Notes

Serve in large bowls, garnished with fresh basil leaves and a sprinkle of extra Parmesan cheese for an elegant touch.
Keyword creamy sauce, Italian sausage, pasta