If you are searching for a hearty, flavorful, and comforting dish that always hits the spot, this Italian Sausage Rigatoni Pasta Recipe is just what you need. It combines the rich, savory taste of Italian sausage with perfectly cooked rigatoni pasta, all enveloped in a creamy tomato sauce infused with garlic, herbs, and a touch of heat. This dish brings together simple ingredients that transform into a stunning plate of pure satisfaction, perfect for both weeknight dinners and special occasions.
Ingredients You’ll Need
Every ingredient in this Italian Sausage Rigatoni Pasta Recipe plays a crucial role, whether it’s the robust flavor of the Italian sausage or the creamy texture the heavy cream adds. Each component is straightforward yet essential, contributing to the overall balance and richness of the dish.
- Italian sausage (1 pound): The star protein, packed with herbs and spices that provide deep, savory flavor.
- Rigatoni pasta (12 ounces): Its ridges and hollow shape capture the sauce perfectly for maximum flavor in every bite.
- Olive oil (2 tablespoons): Adds a subtle fruitiness and helps sauté the sausage and vegetables beautifully.
- Medium onion, diced (1): Brings sweetness and texture to the sauce as it softens.
- Garlic cloves, minced (3): Gives that essential aromatic punch that Italian cooking is known for.
- Crushed tomatoes (14.5 ounces can): Forms the rich base of the sauce with its vibrant color and tangy flavor.
- Heavy cream (1/2 cup): Provides creaminess that mellows the acidity of the tomatoes and enriches the sauce.
- Grated Parmesan cheese (1/4 cup): Adds salty, nutty undertones that elevate the sauce’s complexity.
- Dried basil (1 teaspoon): Enhances the Italian herb profile with its sweet and peppery notes.
- Dried oregano (1 teaspoon): Complements the basil and adds depth with a slightly bitter edge.
- Red pepper flakes (1/4 teaspoon): Introduces just the right amount of heat to brighten the dish.
- Salt and freshly ground black pepper, to taste: Essential seasonings that balance and enhance all flavors.
- Fresh parsley, chopped (2 tablespoons): Adds a fresh, grassy finish that brightens the plated dish.
How to Make Italian Sausage Rigatoni Pasta Recipe
Step 1: Cook the Rigatoni Pasta
Start by bringing a large pot of salted water to a boil—this is key for flavorful pasta. Add your rigatoni and cook it according to the package instructions until it’s perfectly al dente, usually about 10 to 12 minutes. The pasta will have just the right firmness to hold up against the hearty sausage sauce.
Step 2: Brown the Italian Sausage
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing, crumble it into the hot skillet, and let it brown while breaking it apart with a spoon. This step takes about 7 to 8 minutes. Browning the sausage properly adds a beautiful depth of flavor and texture to your dish.
Step 3: Sauté the Onion and Garlic
Once the sausage is browned, carefully drain most of the excess fat but keep a little in the pan to sauté your diced onion. Sauté the onion until it’s soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional 1 to 2 minutes, stirring often to avoid burning—this adds an irresistible aroma that fills your kitchen.
Step 4: Build the Sauce
Next, pour in the crushed tomatoes and stir to combine all the flavors. Let the sauce simmer for about 5 minutes to meld those tasty elements together. Then stir in the heavy cream and allow the sauce to simmer gently until it thickens a bit, around 3 to 4 minutes. This creamy tomato base is what makes the Italian Sausage Rigatoni Pasta Recipe so unforgettable.
Step 5: Season and Combine
Add in the grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes, stirring well until the cheese melts and the sauce is beautifully blended. Season with salt and freshly ground black pepper according to your taste buds. This seasoning stage really brings the sauce to life with balanced herbal and spicy notes.
Step 6: Toss Pasta with Sauce
Drain your rigatoni, reserving about 1/4 cup of the pasta water. Add the pasta to the skillet with your sauce and toss it all together so the rigatoni is fully coated. If the sauce feels a little thick, add the reserved pasta water gradually to loosen it up—the pasta water’s starchiness helps the sauce cling perfectly to each bite.
Step 7: Garnish and Serve
Finally, sprinkle the chopped fresh parsley over your pasta and give everything one last gentle toss. Serve immediately for the best taste and texture, maybe with some extra Parmesan sprinkled on top if you like a cheesier finish.
How to Serve Italian Sausage Rigatoni Pasta Recipe
Garnishes
Simple garnishes like freshly chopped parsley or extra grated Parmesan cheese add that final flourish. A light drizzle of good quality olive oil or a few basil leaves can brighten the look and flavor if you want to make it extra special.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette or garlic bread that’s toasted until golden. A side of sautéed vegetables, such as bell peppers or zucchini, brings freshness and balance to the robust pasta.
Creative Ways to Present
For a fun presentation, serve the pasta in rustic bowls sprinkled with colorful herbs and cheese. You could also plate the pasta in individual small nests with a fresh basil sprig on top for that authentic Italian trattoria feel.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sausage Rigatoni Pasta Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors deepen after resting, making it an excellent choice for next-day lunches or dinners.
Freezing
This dish freezes nicely too. Place cooled pasta in a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Just be aware the texture of the pasta might soften slightly after thawing.
Reheating
To reheat, warm the pasta gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also microwave it covered, stirring occasionally to ensure even heating. Always reheat until piping hot for safe and delicious results.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and will work just fine in this recipe. It will give you a slightly different but still delicious flavor profile.
Is rigatoni the only pasta that works here?
While rigatoni’s ridged, tubular shape is perfect for holding sauce, you can substitute with penne or ziti if that’s what you have on hand. Just cook to al dente for the best bite.
Can I make this recipe vegetarian?
Yes, simply replace the Italian sausage with plant-based sausage or hearty vegetables like mushrooms and eggplant to keep the dish rich and satisfying.
How spicy is the red pepper flakes in this recipe?
The 1/4 teaspoon of red pepper flakes adds a gentle kick that enhances the flavors without overpowering. You can adjust the amount up or down depending on your spice preference.
What kind of Parmesan cheese should I use?
Real Parmigiano-Reggiano is ideal for its complex flavor, but any good-quality grated Parmesan cheese will work. Freshly grated cheese melts better and tastes noticeably better than pre-grated store brands.
Final Thoughts
This Italian Sausage Rigatoni Pasta Recipe is one of those classics that you’ll keep coming back to because it never fails to deliver on flavor and comfort. It’s easy to prepare yet luxurious in every bite, making it a perfect dish to share with family or friends. Give it a try and watch your loved ones’ faces light up with every forkful!
Print
Italian Sausage Rigatoni Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Sausage Rigatoni Pasta is a hearty and flavorful dish combining perfectly cooked rigatoni with a rich and creamy sausage tomato sauce. The savory Italian sausage is browned and simmered with aromatics, crushed tomatoes, and herbs, then enriched with heavy cream and Parmesan cheese to create a luscious sauce. Fresh parsley adds a bright finishing touch, making this pasta an ideal comforting meal for weeknights or gatherings.
Ingredients
Sausage and Sauce
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Pasta
- 12 ounces rigatoni pasta
Instructions
- Boil the Pasta: Heat a large pot of salted water over medium-high heat. Once boiling, add the rigatoni and cook according to package instructions, approximately 10-12 minutes, until al dente.
- Brown the Sausage: While pasta cooks, heat olive oil in a large skillet over medium heat. Remove casing from the Italian sausage and crumble it into the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
- Remove Excess Fat: After sausage is browned, carefully remove excess fat from the skillet, leaving a small amount to sauté vegetables.
- Sauté Onions: Add the diced onion to the skillet and sauté until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook an additional 1-2 minutes, stirring occasionally to avoid burning.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, stirring to combine. Allow the sauce to simmer gently for 5 minutes to meld flavors.
- Incorporate Cream: Stir in the heavy cream and bring the sauce to a gentle simmer, letting it thicken slightly for about 3-4 minutes.
- Add Cheese and Herbs: Mix in the grated Parmesan, dried basil, dried oregano, and red pepper flakes, stirring until the cheese melts and the sauce is well combined.
- Season the Sauce: Adjust seasoning with salt and freshly ground black pepper to taste.
- Drain Pasta: Once rigatoni is cooked al dente, drain it while reserving 1/4 cup of the pasta cooking water.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sausage sauce. Toss everything together to coat the pasta.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water until reaching desired consistency.
- Finish with Parsley: Sprinkle fresh chopped parsley over the pasta and toss once more.
- Serve: Serve the pasta immediately, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Use mild or spicy Italian sausage depending on your heat preference.
- Reserve pasta water carefully as it helps loosen and bind the sauce to the pasta.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Make sure to cook pasta al dente to avoid mushy texture when tossed with the sauce.
