This Easy Sausage Rigatoni with Creamy Sauce is the ultimate 30-minute comfort food! Golden-browned Italian sausage is tossed with rigatoni in a velvety garlic and herb cream sauce that clings to every bite. It’s quick enough for a busy weeknight but delicious enough to feel like a special dinner at home.
If you like this recipe you might like my creamy mushroom pappardelle or my pasta alla vodka.
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Rigatoni with Sausage and Cream is a deliciously comforting dish that combines tender pasta with flavorful Italian sausage in a rich, velvety sauce. This sausage rigatoni recipe can be made with either spicy Italian sausage for a kick of heat or sweet Italian sausage for a milder flavor, letting you customize the level of spice.
My chef husband happened to make the most incredible homemade sausage, and that's what I used for this pasta.
Adding in some crushed red pepper flakes and a dash of ground black pepper goes great with the sausage, creating a perfect balance of heat and creaminess. Topped with freshly grated Parmigiano cheese, this creamy sausage rigatoni feels indulgent yet is easy enough for a weeknight meal.
The creamy sauce for this Italian sausage pasta is simple yet flavorful, made by combining cream and seasonings, allowing the flavors of the sausage rigatoni pasta to shine through.
The grated Parmigiano cheese melts into the sauce, adding depth and a savory finish. With just a few ingredients and minimal prep, this easy sausage rigatoni comes together quickly, making it ideal for busy nights or casual gatherings with friends.
This pasta is rich and perfect for a cozy winter's evening in. It smells incredible while it's simmering away and is absolutely delicious!
Ingredient Notes
- Rigatoni: The perfect pasta shape to hold onto the creamy sauce. Penne also would be great for this sauce.
- Extra Virgin Olive Oil: Adds depth and richness, helping to sauté and flavor the sausage and aromatics.
- Mild or Hot Italian Sausage, casings removed: Provides savory, spiced flavor as the main protein; hot sausage adds a spicy kick.
- Onion: I used a Sweet onion, but you could use white, Vidalia, or a shallot. Adds a sweet, aromatic base that enhances the sauce’s depth.
- Garlic: Infuses the dish with a rich, fragrant undertone.
- Dry White Wine: Adds acidity and depth, balancing the creaminess and enhancing the sauce’s flavor. Be sure to use a white wine that you actually would drink. Feel free to omit.
- Canned Crushed Tomatoes : Forms the base of the sauce, adding a tangy richness to balance the cream.
- Tomato Passata: Combined with the crushed tomatoes, creates the perfect sauce.
- Sea Salt: Enhances flavors throughout the dish. No too much is needed, as sausages are usually a little salty.
- Fresh-Ground Black Pepper: Adds a touch of heat and depth to the creamy sauce.
- Heavy Cream: Creates the creamy, luxurious texture of the sauce. You could use coconut cream to make this dairy-free.
- Fresh Spinach: Adds color, nutrition, and a fresh taste to balance the richness. Only takes a minute to cook up in the sauce.
- Grated Parmigiano: Finishes the dish with a savory, nutty flavor when served. Leave out the cheese or use a vegan grated "cheese" to make this dairy-free.
How to make easy sausage rigatoni
Here is how to make this pasta recipe (the full recipe is below!):
- Step 1: Heat the oil in the skillet medium heat.
- Step 2: Remove the sausage from the casing and add to the pan. Use your wooden spoon to break up the sausage and stir it.
- Step 3: Cook until the sausage gets a little color and is no longer pink and remove with a slotted spoon to a plate.
- Step 4: Leave all but 1 tablespoon of the fat. Add in the onions and begin to cook for 1-2 minutes. Add in the garlic. Cook until the onion is translucent, about 5 minutes.
- Step 5: Stir in the tomatoes and season with salt and pepper. Let simmer for 10 minutes, stirring occasionally while it simmers.
- Step 6: Add in the cream and stir to combine.
- Step 7: Stir back in the sausage and let simmer a few minutes.
- Step 8: While the sauce is simmering, cook the pasta in a large pot of salted water.
- Step 9: When the pasta is almost ready, stir in the spinach. It takes only a minute to cook up.
- Step 10: Reserve a ¼ cup of the starchy pasta water. Drain the pasta toss with the sauce. If needed, add a bit of the starchy pasta water and stir to combine. Serve with grated Parmigiano cheese..
What to serve with Italian sausage pasta
This creamy rigatoni sausage pasta is total comfort food and it goes really nicely with any roasted vegetable, side dish, pasta, or bread.
- Insalata mista >>> A quick and simple Italian salad goes really great with this pasta.
- Cucumber salad >>> A crisp and fresh salad that goes nicely with the creamy pasta.
- Panzanella Toscana >>> A delicious Tuscan salad that is very easy to make!
- Crusty bread >>> I always recommend some really great bread to sop up all the sauce (fare la scarpetta)! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>>Crunchy rosemary breadsticks are always nice!
- Garlic bread >>>The easiest and most tasty garlic bread!
- To stay low-carb, you could serve the sauce nicely with zucchini or butternut squash noodles instead of pasta.
Leftover and Storing
- Refrigerate: Once the pasta completely cools down, place in an airtight container and store in the refrigerator for up to 3–4 days.
- Freeze: When pasta cools down, transfer to a freezer safe airtight container. You can freeze the pasta for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop.
Our Top Tips
- Use Freshly Grated Parmesan: Freshly grated Parmesan melts better in the sauce, giving it a richer, creamier texture compared to pre-grated cheese.
- Customize the Spice Level: Adjust the heat by choosing spicy Italian sausage and adding red pepper flakes for more kick, or go with sweet Italian sausage for a milder flavor.
- Cook the Pasta Al Dente: Boil the rigatoni just until al dente, as it will continue to cook slightly when mixed with the sauce, preventing it from becoming mushy.
- Reserve Pasta Water: Save about a cup of pasta water before draining; adding a bit to the sauce helps bind the sauce to the rigatoni and can adjust the sauce’s consistency.
- Brown the Sausage for Extra Flavor: Cook the sausage until nicely browned to enhance its flavor and give the dish a deeper, savory taste.
- Add Parmesan Gradually: Stir the grated Parmesan in slowly over low heat to avoid clumping, ensuring it melts evenly into the sauce.
- Finish with Fresh Ground Black Pepper: Just before serving, add a sprinkle of freshly ground black pepper for an extra touch of flavor and aroma.
FAQ'S
Penne, rigatoni, or orecchiette are all great choices. Their sturdy shapes complement the chunky sausage and peppers and hold the sauce well.
Yes, Italians often use pork sausage in pasta sauces for its rich flavor, especially in meat sauces like ragù.
The sausage cream sauce is completely gluten-free. Use your favorite gluten-free pasta to make it totally gluten-free.
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📖 Recipe
📖 Recipe
Creamy Tomato and Sausage Pasta
Equipment
- Medium Saucepan
Ingredients
- 1 pound rigatoni
- 1 Tablespoon extra-virgin olive oil
- 1 ½ pounds mild or hot Italian sausage casings removed
- 1 small onion chopped I used Sweet onion, or use Vidalia, white, or a shallot
- 2 cloves garlic minced
- ⅓ cup dry white wine use a wine that you would drink
- 15 oz can crushed tomatoes from a 15-ounce can
- 24 ounces tomato passata
- ½ teaspoon sea salt add more to taste
- ½ teaspoon fresh-ground black pepper
- crushed red pepper flakes optional add to taste
- ¼ cup chopped fresh parsley
- 1 cup cream use heavy or light cream
- 5 oz fresh spinach
- Parmigiano Reggiano grated for serving
Instructions
- Heat oil: Heat the oil in the skillet medium heat.
- Cook the sausage: Remove the sausage from the casing and add to the pan. Use your wooden spoon to break up the sausage and stir it.
- Cook almost all the way through: Cook until the sausage gets a little color and is no longer pink and remove with a slotted spoon to a plate.
- Add onions and garlic: Leave all but 1 tablespoon of the fat. Add in the onions and begin to cook for 1-2 minutes. Add in the garlic. Cook until the onion is translucent, about 5 minutes.
- Add tomatoes: Stir in the tomatoes and season with salt and pepper. If you like it spicy, add in some crushed red pepper. Let simmer for 10 minutes, stirring occasionally while it simmers.
- Add the cream: Add in the cream and stir to combine.
- Add sausage: Stir back in the sausage and let simmer a few minutes.
- Let simmer: Stir back in the sausage and let simmer a few minutes.
- Cook pasta: Bring a large pot of salted water to boil. While the sauce is cooking, cook the pasta until it's al dente (look at the cooking time on your pasta box/bag) and set a timer to remind yourself.
- Add spinach: When the pasta is almost ready, stir in the spinach. It takes only a minute to cook up.
- Combine pasta with the sauce: Reserve a ¼ cup of the starchy pasta water. Drain the pasta and toss with the sauce in the skillet on medium heat. If needed, add a bit of the starchy pasta water and stir to combine.
- Plate up and serve: Serve with grated Parmigiano cheese and hot pepper flakes, if you like. ENJOY! Buon appetito!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
Protein Variations:- Ground Turkey or Chicken: For a leaner option, use ground turkey or chicken in place of sausage. Add red pepper flakes and Italian seasonings to mimic the flavors of spicy sausage.
- Vegetarian Option: Substitute the sausage with sliced mushrooms, spinach, or a plant-based sausage alternative. These options add a savory element without the meat.
- Extra Spicy: Use spicy Italian sausage and increase the red pepper flakes for a bold, spicy sausage rigatoni.
- Herb-Focused: Add fresh herbs like basil, parsley, or thyme for extra flavor. These work well with sweet Italian sausage for a more herbaceous profile.
- Greek Yogurt or Ricotta: For a lighter cream sauce, replace some or all of the cream with Greek yogurt or ricotta. These will still give you a creamy texture with less fat.
- Coconut Cream: For a dairy-free option, coconut cream adds richness while keeping it lactose-free. Its flavor works best with additional spices to balance out the coconut notes.
- Penne or Fusilli: Substitute rigatoni with penne or fusilli if you don’t have rigatoni on hand; these shapes also hold sauce well.
- Gluten-Free Pasta: Use a gluten-free pasta to make the dish gluten-free without compromising on taste or texture.
- Pecorino Romano: Swap grated Parmesan cheese for Pecorino Romano for a sharper, saltier flavor.
- Mozzarella: For extra creaminess, add a handful of shredded mozzarella into the sauce for a smooth, melty texture.
- Spinach or Kale: Stir in fresh spinach or kale at the end of cooking for a nutritious boost.
- Roasted Red Peppers: For an added layer of flavor, toss in roasted red peppers with the sausage.
Jennie says
Made this pasta tonight and used spicy sausage and added some red wine to the sauce. This is so delicious! Will be saving this to make again!
carol pfautsch says
Do you have to use passata tomatoe sauce i like Plum tomatoes and blend them what dose Passata tom. do to help the sauce. Thanks
Paolo says
Excellent pasta recipe. I used spicy sausages and it is really easy to make. Even leftovers are wonderful!
Liz says
Such delicious comfort food! My family went crazy for this fabulous rigatoni, and I can't wait to make it again.
Colleen says
My family loved this simple, delicious pasta dish. I will make it again. Thank you.
Krystle Smith says
The sauce was super rich and flavorful and coated the pasta just right. I couldn't believe how easy it was to make, but it still tasted like something you'd order at a nice Italian spot.
Leslie says
This creamy sauce was so delicious..especially paired with the sausage. It was the perfect combo! This one is a keeper!
Greta says
I love the simplicity of this recipe. Yet so flavorful. I never can get bored some good Italian food 😍