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Hearty Creamy Sausage Rigatoni

A comforting dish featuring rigatoni pasta coated in a rich, creamy sauce with flavorful sausage and herbs, perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 oz rigatoni pasta Use your favorite type of rigatoni.
  • 2 cups heavy cream Can substitute with half-and-half or dairy-free cream.
  • 1 cup grated Parmesan cheese Adds a rich flavor to the sauce.
  • 1 tsp Italian seasoning Enhances the flavor profile.
Meat and Aromatics
  • 1 lb Italian sausage Choose your preferred type of sausage.
  • 3 cloves garlic, minced Fresh garlic is best for flavor.
  • 1 medium onion, finely chopped Provides a base flavor for the sauce.
Seasoning and Garnish
  • Salt to taste Adjust according to preference.
  • Pepper to taste Adjust according to preference.
  • Olive oil for cooking For sautéing sausage and aromatics.
  • Fresh parsley chopped (for garnish) Adds freshness to the dish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of pasta water for later use, then drain the pasta and set it aside.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks until browned and thoroughly cooked.
  3. Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
  4. Pour in the heavy cream, stirring to combine. Allow the sauce to simmer for about 5 minutes to thicken slightly. Stir in the Parmesan cheese and Italian seasoning until the cheese has melted.
  5. Add the cooked rigatoni to the skillet. Toss everything together, using some reserved pasta water as needed to achieve desired sauce consistency.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed.