The Ultimate Creamy Italian Sausage Rigatoni Recipe for a Cozy Dinner

Creamy Italian Sausage Rigatoni is the ultimate easy, comforting, and incredibly flavorful dinner idea, bringing a taste of authentic Italian dining right to your kitchen with rich Italian sausage, perfectly cooked rigatoni, and a luscious, creamy pasta sauce.

Imagine a hearty, flavorful dish that comes together easily, perfect for a cozy weeknight or impressive enough for guests. This Creamy Italian Sausage Rigatoni recipe is exactly that. It’s a symphony of rich Italian sausage, al dente rigatoni, and a luxuriously creamy tomato sauce that will have everyone asking for seconds. Say goodbye to bland dinners and hello to your new favorite Italian dinner!

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For those who love to experiment with various sauces, especially smooth purees or soups, the high-power performance of a Ninja BN751 Professional Plus DUO Blender is truly unmatched. While not strictly necessary for this particular creamy pasta, it’s a versatile tool for expanding your culinary repertoire. And to ensure your bulk-purchased Italian sausage or other ingredients stay fresh much longer, preventing freezer burn and locking in flavor, a FoodSaver Vacuum Sealer Machine is an invaluable investment for any home cook.

Ingredients for Creamy Italian Sausage Rigatoni

• Pasta: 12 oz to 1 lb rigatoni pasta
• Protein: 1 lb to 1.5 lbs Italian Sausage (mild, hot, or sweet, casings removed/ground)
• Fats/Oils: 1-2 Tablespoons extra-virgin olive oil, 1-2 Tablespoons unsalted butter (optional)
• Aromatics: 1 small to 1 large onion (diced), 2-7 cloves garlic (minced), 1 Tablespoon to 6 oz can tomato paste
• Tomatoes: 15 oz to (2) 28 oz cans crushed tomatoes, 24 ounces tomato passata (optional), 15 oz or 28 oz can diced tomatoes (with juice, optional), 1 cup marinara sauce (optional), 1/2 cup sun-dried tomatoes in oil (optional)
• Liquids: 1/4 cup to 1-1/2 cups heavy cream (or light cream, half-and-half), 1/3 cup dry white wine (optional), 1 cup to 4 cups chicken broth, 1/4 cup to 1 cup reserved pasta water
• Seasonings & Herbs: Sea salt, fresh-ground black pepper, 1/4 tsp to 2 tsp crushed red pepper flakes (optional), 1/2 tsp to 2 tsp Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder (optional), 2 teaspoons crushed fennel seed (optional), 1 teaspoon dried oregano (optional), 1/2 teaspoon dried thyme (optional), 1 Tablespoon sugar (optional), 1/4 cup fresh basil (chopped), 1/4 cup fresh parsley (chopped, for garnish), 1-1/2 teaspoons Dijon-style mustard (optional)
• Vegetables (Optional): 2-5 oz fresh spinach (chopped), 2-4 cups sliced mushrooms, bell peppers, broccoli florets, zucchini
• Cheese: 1/4 cup to 1-1/2 cups freshly grated Parmigiano Reggiano/Parmesan cheese (plus more for serving), 8 oz pkg cream cheese (cubed, optional)

Step-by-Step Instructions for Creamy Italian Sausage Rigaton

1. Prepare Pasta: Bring a large pot of generously salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, usually 1-2 minutes less than recommended, as it will finish cooking in the sauce. Before draining, reserve 1/2 to 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. Brown the Sausage: In a large skillet or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. If using Italian sausage links, remove the casings. Add the Italian sausage (mild, hot, or sweet) to the skillet, breaking it up with a spoon or spatula into small crumbles as it cooks. Cook until browned and fully cooked, about 5-8 minutes. Do not overcrowd the pan; cook in batches if necessary for proper browning. Once cooked, remove the sausage with a slotted spoon to a paper-towel-lined plate, leaving any drippings in the pan. If there is more than about 1 tablespoon of drippings, drain off the excess.
3. Sauté Aromatics: Reduce the heat to medium or medium-low. If using, add 1-2 tablespoons of butter (or olive oil if no drippings remain from sausage) to the same skillet. Add the diced onion (or shallot) and sauté, stirring occasionally, until softened and translucent, about 3-5 minutes.
4. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic. If using, add the tomato paste and cook for 1-2 minutes, stirring frequently, to allow it to caramelize and deepen in flavor.
5. Deglaze and Add Tomatoes/Broth: If using, add dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half. Then, stir in the crushed tomatoes (and tomato passata or diced tomatoes if using), chicken broth, and sun-dried tomatoes (if using). Season with salt, pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes (if desired for heat). If adding sugar, do so now to balance acidity. Bring the sauce to a gentle simmer.
6. Simmer and Build Sauce: Let the sauce simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
7. Add Cream and Sausage: Stir in the heavy cream (or light cream/half-and-half) and mix well. Return the cooked Italian sausage to the skillet and stir to combine. Allow the sauce to simmer for another 2-5 minutes until heated through and slightly thickened. If using, stir in cream cheese until melted and smooth.
8. Incorporate Pasta and Vegetables: Add the cooked rigatoni pasta to the skillet with the sauce. Toss vigorously to ensure the pasta is thoroughly coated. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached. If you’re looking for more healthy vegetarian dinners, there are many delicious options to explore.
9. Finish with Spinach and Cheese: If using, stir in the fresh spinach and cook for 1-2 minutes until it wilts. Turn off the heat and stir in the freshly grated Parmesan cheese until it melts into the sauce. Taste and adjust seasonings (salt, pepper, red pepper flakes) as needed.
10. Serve: Serve warm, garnished with extra fresh basil or parsley and additional grated Parmesan cheese, if desired. For a complete meal, pair this creamy pasta with a crisp side salad recipe or homemade garlic bread. While rigatoni is fantastic, you might also enjoy exploring other classic Italian pasta dishes to broaden your culinary horizons.

Creamy Italian Sausage Rigatoni: Frequently Asked Questions

1. What kind of Italian sausage should I use for creamy rigatoni?

You can use mild, hot, or sweet Italian sausage, depending on your preference. Ground Italian sausage is easiest, or simply remove the casings from links before browning.

2. Can I make this recipe less spicy?

Absolutely. To reduce the heat, opt for mild Italian sausage and omit or reduce the amount of crushed red pepper flakes.

3. How can I make the sauce thicker or thinner?

If the sauce is too thick, gradually stir in some reserved pasta water until it reaches your desired consistency. To thicken it, simmer the sauce for a few extra minutes, or stir in a bit more grated Parmesan cheese.

4. Can I use a different type of pasta?

Yes, while rigatoni is excellent for holding the creamy sauce, other sturdy, tube-shaped pastas like penne, ziti, or orecchiette would also work wonderfully.

5. What can I serve with Creamy Italian Sausage Rigatoni?

This rich dish pairs beautifully with simple sides like warm garlic bread, a fresh green salad with a light vinaigrette, or some steamed or roasted vegetables.

6. Can I add vegetables to the recipe?

Definitely! Fresh spinach, sliced mushrooms, bell peppers, broccoli florets, or zucchini are fantastic additions. Sauté tougher vegetables with the onions or add delicate greens like spinach in the final minutes of cooking.

7. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of chicken broth or heavy cream to loosen the sauce if needed. You can also microwave it.

8. Why is fresh Parmesan cheese recommended over pre-grated?

Freshly grated Parmigiano Reggiano has a superior flavor and melts more smoothly into the sauce. Pre-grated varieties often contain anti-caking agents that can make the sauce grainy.

9. What is “al dente” and why is it important for pasta in this dish?

“Al dente” means firm to the bite. Cooking pasta al dente is crucial because it will continue to cook slightly when added to the hot sauce, preventing it from becoming mushy and allowing it to absorb the delicious sauce flavors.

10. Can I make this dish vegetarian or dairy-free?

For a vegetarian version, substitute the Italian sausage with plant-based sausage crumbles or sautéed mushrooms. For dairy-free, use coconut cream or another dairy-free cream alternative, dairy-free Parmesan, and olive oil instead of butter.

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