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CREAMY ITALIAN SAUSAGE RIGATONI plated with creamy white sauce basil oregano and grated cheese
Olivia Farnsworth

Creamy Italian Sausage Rigatoni: Easy Delicious Recipe

This creamy Italian Sausage Rigatoni is a perfect blend of rich flavors and simple ingredients, making it a go-to for sausage rigatoni recipes. With the addition of fresh herbs and Parmesan cheese, this sausage spinach pasta alternative offers a comforting and delicious meal that everyone will love. Enjoy a hearty dish that highlights sausage parmesan in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 large Onion (diced)
  • 4 Garlic Cloves (minced)
  • 1 1/2 lbs. Italian Sausage
  • 2 28-ounce cans Whole or Crushed Tomatoes
  • 1/4 cup Fresh Basil (chopped) or 1 Tablespoon dried basil
  • 1/4 cup Fresh Oregano (chopped) or 1 Tablespoon dried oregano
  • 1 teaspoon Red Chili Flakes
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 1/2 cups Heavy Cream
  • 1 1/2 cups Grated Parmesan Cheese
  • 1 lb. Rigatoni Pasta

Method
 

  1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
  2. Heat a large pot or Dutch oven over medium heat and add the olive oil.
  3. Add the diced onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Remove the Italian sausage from casings and crumble into the pot. Cook until browned and cooked through, about 7-8 minutes.
  6. Add the whole or crushed tomatoes to the pot. If using whole tomatoes, use a blender to blend them to your desired consistency before adding.
  7. Stir in the fresh basil, oregano, red chili flakes, salt, and pepper. Simmer the sauce for 10 minutes to allow flavors to combine.
  8. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and smooth.
  9. Add the cooked rigatoni pasta to the sauce and gently toss to combine and coat the pasta evenly.
  10. Serve hot, garnished with extra Parmesan cheese or fresh herbs if desired.

Notes

  • For a lighter version, use half-and-half instead of heavy cream or reduce the amount of sausage to 1 lb. Leftovers keep well in the fridge for up to 3 days and taste great reheated.