Creamy Italian Sausage Rigatoni
Creamy Italian Sausage Rigatoni is a quick, flavorful pasta dish featuring tender rigatoni coated in a rich, creamy tomato sauce with savory Italian sausage, garlic, and parmesan. Ready in under 30 minutes, this hearty comfort food is perfect for busy weeknights and tastes like it came from your favorite Italian restaurant.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage mild or hot, casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
- In a large skillet over medium heat, heat olive oil and cook sausage until browned, breaking it into crumbles.
- Add chopped onion and cook for 3 minutes until softened. Stir in garlic and cook 30 seconds.
- Add crushed tomatoes, chicken broth, salt, and pepper. Simmer for 5 minutes.
- Reduce heat to low, stir in heavy cream, and warm through without boiling.
- Toss in cooked rigatoni, adding reserved pasta water if needed to thin the sauce.
- Stir in parmesan cheese, garnish with basil or parsley, and serve hot.
Notes
- Add baby spinach or kale for extra greens.
- Use hot Italian sausage and red pepper flakes for more spice.
- Swap rigatoni for penne, shells, or fettuccine.
- Use half-and-half for a lighter version.
- Store leftovers up to 4 days; reheat with extra broth or cream to refresh the sauce.