Can I use other pasta?

Absolutely! While rigatoni is great for holding the sauce, you can use other sturdy pasta shapes like penne, ziti, or cavatappi.

How can I make this dish spicier?

For an extra kick, use hot Italian sausage instead of mild, or add a pinch of red pepper flakes along with the garlic when sautéing the aromatics.

Can I add vegetables to this Italian Sausage Rigatoni?

Yes, spinach, diced bell peppers, or mushrooms can be added with the onions and garlic for extra flavor and nutrition.

What if my sauce is too thick or too thin?

If the sauce is too thick, add a splash of reserved pasta water or chicken broth until it reaches your desired consistency. If it's too thin, let it simmer uncovered for a few more minutes to reduce.

Creamy Italian Sausage Rigatoni Recipe is ultimate satisfying buttery goodness Big Flavor

Name: Creamy Italian Sausage Rigatoni Recipe is ultimate satisfying buttery goodness Big Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb Rigatoni; 1 Tbsp Olive Oil; 1 lb Italian Sausage (mild or hot, casings removed); 1 Yellow Onion (diced); 4 cloves Garlic (minced); 1 (14.5 ounce) can Crushed Tomatoes; 1/2 cup Chicken Broth; 1/2 cup Heavy Cream; 1/2 cup Grated Parmesan Cheese (plus more for serving); 1/4 cup Fresh Parsley (chopped, plus more for garnish); Salt and Black Pepper (to taste)

Description

This Creamy Italian Sausage Rigatoni Recipe is a satisfying and flavorful pasta dish featuring Italian sausage, rigatoni, and a rich, creamy sauce. It’s a perfect weeknight meal that’s easy to make and packed with deliciousness.

Ingredients

Scale

1 lb Rigatoni
1 Tbsp Olive Oil
1 lb Italian Sausage (mild or hot, casings removed)
1 Yellow Onion (diced)
4 cloves Garlic (minced)
1 (14.5 ounce) can Crushed Tomatoes
1/2 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup Grated Parmesan Cheese (plus more for serving)
1/4 cup Fresh Parsley (chopped, plus more for garnish)
Salt and Black Pepper (to taste)

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Instructions

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the diced yellow onion to the skillet with the sausage and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly.
Add the cooked rigatoni to the skillet with the sauce and toss to coat evenly.
Stir in the fresh chopped parsley. Season with salt and black pepper to taste.
Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.

Notes

For a spicier dish, use hot Italian sausage.
You can add a pinch of red pepper flakes with the garlic for an extra kick.
Feel free to add other vegetables like spinach or bell peppers for added nutrition and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
If the sauce is too thick, you can add a splash of pasta water or chicken broth to thin it out.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520