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Creamy Sausage Rigatoni

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Description
Creamy Sausage Rigatoni combines tender pasta with savory Italian sausage in a rich, tomato-based cream sauce, accented with garlic and Parmesan. It’s a comforting, hearty dish perfect for any dinner night!

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp fennel seeds (optional for extra flavor)
  • 1/4 tsp red pepper flakes
  • 1/4 cup tomato paste
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package directions. Drain, reserving 1/2 cup of pasta water.
  2. Prepare the Sauce
    In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft, about 5 minutes. Add Italian sausage, breaking it into pieces as it cooks, until browned, about 6-8 minutes. If desired, drain excess grease.
  3. Season and Simmer
    Add garlic, fennel seeds, red pepper flakes, and tomato paste. Cook for another 1-2 minutes. Pour in chicken broth and bring to a simmer, allowing the mixture to reduce slightly.
  4. Finish the Sauce
    Reduce heat to medium-low and stir in the heavy cream, then let the sauce simmer until it thickens, about 5 minutes. Gradually add the reserved pasta water until the sauce reaches your desired consistency.
  5. Combine and Serve
    Add the cooked rigatoni to the sauce, stirring to coat evenly. Mix in Parmesan cheese and adjust seasoning with salt and pepper. Garnish with extra Parmesan and fresh parsley or basil before serving.

Notes

  • For a less spicy dish, omit red pepper flakes.
  • Save leftover pasta in an airtight container for up to 3 days; reheat gently on the stove with a splash of cream to keep it saucy.