Name: Creamy Italian Sausage Rigatoni Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta; 1/2 cup pasta water (reserved from cooking); 1 tablespoon olive oil; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 pound ground Italian sausage; 28 ounce can crushed tomatoes; 3/4 cup heavy cream; 1/4 cup fresh chopped basil, plus more for garnish; Kosher salt, to taste; Black pepper, to taste; Shredded Parmesan cheese

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Introduction

This creamy rigatoni pasta with Italian sausage is a comforting and flavorful meal perfect for any night of the week. Rich creamy sauce, fragrant garlic, and fresh basil come together to create a dish that’s sure to please.

The image shows a close-up of a white bowl filled with rigatoni pasta mixed evenly with a thick, chunky meat sauce. The rigatoni is light brown with a rough texture, and the sauce has a rich reddish-brown color with visible small pieces of ground meat covering the pasta completely. The bowl sits on a white marbled surface, making the warm colors of the dish stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces rigatoni pasta
1/2 cup pasta water
1 tablespoon olive oil
6 cloves garlic, minced
1 tablespoon Italian seasoning
1 pound ground Italian sausage
28 ounce can crushed tomatoes
3/4 cup heavy cream
1/4 cup fresh chopped basil, plus more for garnish
Shredded Parmesan for garnish
Kosher salt
Black pepper

Instructions

Step 1: Cook the rigatoni pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
Step 2: While the pasta cooks, heat olive oil in a large sauté pan over medium-low heat.
Step 3: Add minced garlic and Italian seasoning to the pan. Cook, stirring constantly, for 30 to 60 seconds. Be careful not to let the garlic brown or burn.
Step 4: Increase heat to medium-high and add ground Italian sausage. Crumble and cook until it’s browned and fully cooked through.
Step 5: Stir in crushed tomatoes, heavy cream, chopped basil, and season with salt and pepper. Cook for a few minutes until the sauce is warmed through and well combined.
Step 6: Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water. Toss everything together to coat the pasta evenly.
Step 7: Garnish with additional fresh basil and shredded Parmesan cheese before serving.

Tips & Variations

For a spicier kick, add red pepper flakes when cooking the garlic.
Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
Use sweet Italian sausage if you prefer less heat or spicy for more flavor.
Freshly grated Parmesan makes a big difference in flavor compared to pre-grated cheese.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce and prevent drying out.

How to Serve

The image shows a white plate filled with rigatoni pasta covered in a rich, creamy tomato sauce mixed with ground meat. The pasta tubes are sturdy and slightly ridged, coated evenly with the thick, reddish-brown sauce, and small chunks of browned meat are scattered throughout the dish. The surface is textured by the pasta's ridges and the sauce, giving a hearty and comforting appearance. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, penne or ziti work well as substitutes for rigatoni since they have a similar shape and size that holds sauce nicely.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the Italian sausage with sautéed mushrooms, diced eggplant, or your favorite plant-based sausage alternative for a delicious vegetarian version.