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Creamy Italian Sausage Rigatoni Recipe

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4.3 from 5 reviews

This hearty Rigatoni pasta recipe features perfectly cooked rigatoni noodles tossed in a rich and flavorful Italian sausage tomato cream sauce. Combining sautéed onions and garlic with mild Italian sausage, crushed tomatoes, and a touch of cream and parmesan, this dish is a comforting meal perfect for any night of the week. Ready in just 40 minutes, it serves 6 and pairs wonderfully with a fresh side salad or crusty bread.

Ingredients

Dry Ingredients

  • 12 oz dry rigatoni noodles
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¼ teaspoon table salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)

Wet Ingredients & Cheese

  • 2 tablespoons olive oil
  • 28 oz can crushed tomatoes
  • 8 oz can tomato sauce
  • ⅓ cup heavy cream
  • ¼ cup grated parmesan cheese

Produce

  • 1 medium onion, diced (about 1 cup)
  • 1 tablespoon minced garlic

Meat

  • 1 lb mild Italian sausage

Instructions

  1. Cook Pasta: Prepare the rigatoni noodles according to the package instructions by boiling them in salted water until al dente. Once cooked, drain the noodles well and set them aside for later use.
  2. Heat Oil and Sauté Onion: While the pasta cooks, heat the olive oil in a Dutch oven or large pan over medium heat. When the oil is shimmering, add the diced onion and cook, stirring frequently, until the onion softens, about 3 to 5 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant, making sure not to burn it.
  4. Cook Sausage: Add the mild Italian sausage to the pan. Break it up with a spoon or spatula and cook until thoroughly browned, ensuring it is evenly crumbled.
  5. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Then stir in the granulated sugar, Italian seasoning, dried basil, onion powder, salt, black pepper, and, if desired, crushed red pepper flakes. Mix well to combine all flavors.
  6. Simmer Sauce: Allow the sauce to simmer gently for 10 minutes. This lets the flavors meld together and the sauce to thicken slightly.
  7. Combine Pasta and Sauce: Add the cooked and drained rigatoni noodles directly into the pot with the sauce. Stir thoroughly to evenly coat the pasta with the sauce.
  8. Add Cream and Parmesan: Pour in the heavy cream and sprinkle the grated parmesan cheese over the pasta and sauce. Stir continuously until the cheese melts and the sauce is creamy and well combined.
  9. Serve: Serve the rigatoni warm. Complement this delicious dish with a side salad or a slice of crusty bread for a full meal. Enjoy!

Notes

  • Note 1: Use rigatoni noodles or any tube-shaped pasta for best results.
  • Note 2: Mild Italian sausage gives a flavorful but not spicy base. You can substitute with spicy Italian sausage for extra heat.
  • Note 3: Heavy cream adds richness and smoothness to the sauce but can be replaced with half-and-half for a lighter version.
  • For a vegetarian version, omit the sausage and add more vegetables like mushrooms and bell peppers.
  • This dish can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/creamy-italian-sausage-rigatoni-recipe/