This creamy sausage rigatoni pasta is my go-to comfort food when I need something hearty, flavorful, and quick to prepare. With Italian sausage, crushed tomatoes, and a splash of heavy cream, I get a silky, rich sauce that clings to every ridge of the rigatoni. It’s a family favorite that comes together in just 20 minutes, making it perfect for busy weeknights when I still want a satisfying homemade meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet full of flavor. The combination of creamy tomato sauce, savory Italian sausage, and fresh basil makes every bite irresistible. It feels indulgent but doesn’t take much effort — a one-pan wonder that even picky eaters enjoy. Plus, it’s flexible enough to adjust for spice, use different sausages, or even add vegetables. It’s the kind of meal I can always rely on for both comfort and convenience.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Rigatoni pasta
Olive oil
Garlic, minced
Italian seasoning
Ground Italian sausage
Crushed tomatoes
Heavy cream
Fresh basil, chopped
Shredded Parmesan cheese
Kosher salt
Black pepper
Directions
I start by cooking the rigatoni according to the package instructions until it’s al dente. Before draining, I save about ½ cup of the pasta water.
While the pasta cooks, I heat olive oil in a large sauté pan over medium-low heat.
I add minced garlic and Italian seasoning, stirring constantly for 30–60 seconds to release the aroma — but I make sure not to let the garlic brown.
Next, I add the Italian sausage and cook it over medium-high heat, breaking it up with a spatula until browned and cooked through.
I stir in the crushed tomatoes, heavy cream, and basil, seasoning with salt and pepper. I let it cook for a few minutes until the sauce thickens slightly.
I add the cooked rigatoni to the pan along with a splash of pasta water, tossing everything together so the sauce coats every piece.
Finally, I garnish with fresh basil and a generous sprinkle of Parmesan cheese before serving.
Servings and Timing
This recipe makes about 8 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
I sometimes use spicy Italian sausage for extra heat or turkey sausage for a lighter option.
When I’m craving extra veggies, I toss in spinach, mushrooms, or cherry tomatoes.
For a more indulgent twist, I mix in a bit of mozzarella or ricotta for extra creaminess.
I’ve even made it with penne or fettuccine when rigatoni wasn’t available — it’s just as delicious.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I use a large sauté pan over medium heat and add a splash of heavy cream or a little water to loosen the sauce. I stir occasionally until it’s warmed through, then season again with salt and pepper before serving.
FAQs
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer uncovered for a few extra minutes so the liquid reduces naturally.
Can I make this pasta ahead of time?
Yes, I often prepare it ahead of time and reheat it just before serving. The flavors deepen as it sits, making it even more delicious.
What can I serve with this pasta?
I like to serve it with garlic bread, a simple green salad, or roasted vegetables for a balanced meal.
Can I freeze this dish?
I can freeze the pasta and sauce together for up to 2 months. I reheat it on the stove with a splash of cream or milk to restore the sauce’s texture.
Can I make it vegetarian?
Yes! I simply omit the sausage and replace it with sautéed mushrooms, lentils, or a plant-based sausage alternative.
Conclusion
This creamy sausage rigatoni pasta is one of those recipes I keep coming back to. It’s simple, satisfying, and full of flavor — exactly what I need after a long day. Whether I’m feeding my family or meal prepping for the week, it’s always a hit and never disappoints.
Creamy Sausage Rigatoni is a quick, comforting pasta dish featuring Italian sausage, crushed tomatoes, and heavy cream. Ready in just 20 minutes, it’s perfect for busy weeknights and packed with rich, savory flavor.
Total Time:20 minutes
Yield:8 servings
Ingredients
Rigatoni pasta
Olive oil
2–3 garlic cloves, minced
1 tsp Italian seasoning
1 lb ground Italian sausage
1 can (14–15 oz) crushed tomatoes
1/2 cup heavy cream
1/4 cup fresh basil, chopped
1/3 cup shredded Parmesan cheese
Kosher salt to taste
Black pepper to taste
Instructions
Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Heat olive oil in a large sauté pan over medium-low heat.
Add minced garlic and Italian seasoning, cooking for 30–60 seconds until fragrant.
Increase heat to medium-high. Add sausage and cook, breaking it up, until browned and cooked through.
Stir in crushed tomatoes, heavy cream, and basil. Season with salt and pepper. Let simmer until sauce thickens slightly.
Add cooked rigatoni and a splash of pasta water. Toss to coat evenly in sauce.
Garnish with fresh basil and Parmesan before serving.
Notes
Use spicy sausage for more heat or turkey sausage for a lighter version.
Add spinach, mushrooms, or cherry tomatoes for extra veggies.
Substitute with penne or fettuccine if needed.
Mix in mozzarella or ricotta for a richer, cheesier twist.
