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This Easy Sausage Rigatoni recipe shines for its simplicity paired with rich, authentic Italian flavors that feel restaurant-worthy yet use everyday ingredients.
The combination of hearty Italian sausage and a creamy, garlicky tomato sauce creates a satisfying, comforting meal that’s perfect for busy weeknights.
Nutritionally, it offers a solid protein boost from the sausage (27g per serving), moderate fiber (5g), and a balanced blend of fats including monounsaturated fats, which are heart-healthier options.
While it contains some saturated fat due to the cream and sausage, the recipe’s inclusion of fresh basil and garlic adds antioxidants and flavor without extra calories.
The pasta delivers energy-sustaining carbohydrates, making this dish a well-rounded, filling option.
Its straightforward preparation, with just one pan for the sauce and a pot for pasta, makes it accessible for everyday cooking and great for meal prep when doubled.
Must-Have Tools for Perfect Results
Large Pot for Boiling Pasta
Essential for cooking rigatoni to the perfect al dente texture. A high-quality pot with a thick base ensures even heating and prevents sticking, making it a kitchen staple beyond just pasta dishes.
Nonstick Skillet or Sauté Pan
Ideal for browning Italian sausage and sautéing onions evenly without sticking or burning. Its versatility makes it perfect for frying, searing, and simmering sauces.
Wooden Spoon or Silicone Spatula
Crucial for breaking up sausage and stirring sauce gently without scratching cookware. These tools are durable and heat-resistant, suitable for a wide range of cooking tasks.
Colander
Used to drain cooked pasta efficiently while retaining heat. A sturdy colander is a must-have for draining and rinsing various foods, making kitchen cleanup smoother.
Garlic Press (Optional)
Speeds up mincing garlic evenly to infuse the sauce with fresh, pungent flavor. A garlic press is a handy tool for anyone who cooks with garlic frequently.
Italian Sausage Rigatoni
Equipment
- 1 Large Pot – for boiling pasta
- 1 nonstick skillet or sauté pan (for cooking sausage and sauce)
- 1 wooden spoon or silicone spatula (for stirring)
- 1 Colander (for draining pasta)
- (Optional) 1 garlic press (for mincing garlic)
Ingredients
- 8 ounces rigatoni pasta uncooked
- 16 ounces Italian sausage choose mild or spicy based on preference
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 1 14-ounce can diced tomatoes with juices
- 1 14-ounce can crushed tomatoes
- ½ cup heavy cream or whipping cream
- Fresh basil leaves torn (optional, for garnish)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until just tender but still firm to the bite (al dente).Once cooked, drain the pasta thoroughly and set aside while you prepare the sauce.
- Brown the Sausage and Sauté Onions: Heat a large skillet over medium-high heat. Remove the casing from the sausages and crumble the meat into the pan. Add the chopped onions. Cook, stirring occasionally, until the sausage is browned and cooked through and the onions are soft and translucent—about 8 to 10 minutes.
- Add Garlic and Cook Briefly: Stir in the minced garlic and cook for about 1 minute, allowing the garlic to release its aroma without burning.
- Drain Excess Fat: Carefully spoon out some of the rendered fat from the skillet, leaving enough to keep the sauce flavorful but not greasy.
- Build the Tomato Sauce: Pour in both the diced and crushed tomatoes along with their juices. Stir well and bring the mixture to a gentle simmer. Reduce heat slightly and let the sauce cook for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce.
- Finish with Cream and Seasonings: Lower the heat to medium-low. Stir in the heavy cream and fresh basil leaves if using. Season the sauce with salt and black pepper to taste. Allow it to cook for another 1 to 2 minutes, letting the cream blend smoothly into the tomato base.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sauce. Toss gently but thoroughly to coat the pasta evenly. Heat through for a minute or so.
- Serve and Garnish: Serve the pasta hot, topped with freshly grated Parmesan cheese if desired. Garnish with extra torn basil for a fresh touch.
Notes
- Sausage Options: Feel free to use either spicy or mild Italian sausage depending on your heat preference. You can also use bulk ground sausage meat for convenience. Breaking the sausage into chunks rather than finely crumbling gives a nice texture contrast.
- Tomato Variety: Using both diced and crushed tomatoes balances the sauce texture perfectly—diced tomatoes provide chunks, crushed adds smoothness.
- Cream Substitute: Heavy cream adds richness and prevents the sauce from curdling. Avoid substituting with milk or half-and-half as the acidity from tomatoes may cause separation.
- Pasta Cooking: Be sure to cook rigatoni al dente so it holds its shape and texture when mixed with the sauce.
- Storage: Leftovers keep well in an airtight container in the fridge for 2-3 days and reheat nicely on the stove or microwave.
Chef’s Secrets for Flavorful Pasta Sauce
The key to making this sausage rigatoni truly stand out lies in layering flavors carefully and balancing textures.
Browning the sausage properly is essential — letting it develop a golden crust adds depth and a savory richness to the dish. Don’t rush this step; patience pays off.
When adding garlic, cook it just briefly to avoid bitterness while releasing its aromatic oils.
Using both diced and crushed tomatoes creates a perfect sauce consistency — the diced tomatoes provide delightful chunks, while the crushed tomatoes add body and smoothness.
Incorporating heavy cream at the end not only mellows the acidity of the tomatoes but also creates a luscious, velvety texture that coats the rigatoni beautifully.
Fresh basil isn’t just a garnish; it adds a bright herbal note that elevates the overall flavor.
Finally, be mindful when seasoning — taste as you go to find the right balance of salt and pepper.
Serving Suggestions to Impress Guests
This sausage rigatoni pairs wonderfully with a variety of side dishes and beverages.
For a fresh contrast, serve it alongside a crisp green salad dressed with lemon vinaigrette or a simple arugula salad tossed with olive oil and shaved Parmesan.
Garlic bread or warm crusty Italian bread is perfect for soaking up the creamy tomato sauce, enhancing the dining experience.
If you enjoy wine, a medium-bodied red such as Chianti or Sangiovese complements the savory sausage and tangy tomatoes beautifully.
For a complete meal, consider roasted vegetables like asparagus or zucchini, which add both color and nutrition.
This dish also works well as leftovers for lunch or dinner, reheating nicely while maintaining its rich flavors.
Storage Tips to Preserve Freshness
To store your sausage rigatoni properly, transfer any leftovers into an airtight container once the dish has cooled to room temperature.
It can be refrigerated for up to three days, making it convenient for quick meals later in the week.
When reheating, use a stovetop skillet or microwave, adding a splash of water or cream to help loosen the sauce and maintain its creamy texture.
Avoid freezing this recipe if possible, as the cream-based sauce may separate upon thawing, altering the texture.
If you do freeze leftovers, reheat gently and stir frequently. Label your containers with the date to keep track of freshness and ensure safe consumption.
Frequently Asked Questions About Recipe
1. Can I use ground turkey or chicken instead of sausage?
Yes, you can substitute ground turkey or chicken for a leaner protein option. Keep in mind that the flavor will be milder, so consider adding Italian herbs or extra garlic to boost taste.
2. Is it possible to make this recipe dairy-free?
Absolutely! Replace the heavy cream with full-fat coconut milk or a creamy plant-based alternative like cashew cream to keep the sauce rich and velvety without dairy.
3. How spicy is this dish?
The heat level depends on the sausage you choose. Mild Italian sausage offers a gentle flavor, while spicy varieties add a noticeable kick. You can also adjust spice by adding red pepper flakes if desired.
4. Can I prepare this recipe in advance?
Yes, you can cook the sauce and pasta separately and combine them just before serving. The sauce actually benefits from sitting for a few hours or overnight as the flavors meld together.
5. What type of pasta works best with this sauce?
Rigatoni is ideal because its ridges and tube shape hold the sauce well, but other sturdy pasta shapes like penne or ziti also work perfectly for capturing the creamy sausage sauce.
This recipe is inspired by saltandlavender and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.