This creamy sausage rigatoni is a warm and comforting dish everyone will love. It’s easy to make and full of delicious flavors. The creamy sauce pairs perfectly with the hearty pasta, making it a great meal for any night of the week.
Why You Will Love This Creamy Sausage Rigatoni
You’ll appreciate this dish for its rich taste and simple steps. It combines basic ingredients that are usually in your pantry. This recipe is perfect for a cozy family dinner. Plus, it’s quick to prepare, so you won’t spend all night in the kitchen.
How to Make Creamy Sausage Rigatoni
Making this creamy sausage rigatoni is straightforward. You’ll cook the sausage, mix in the sauce and cream, and pasta comes into play. It all comes together in one skillet, making cleanup easy.
What You Need
Ingredient List
- 1 pound Italian sausage
- 12 ounces rigatoni pasta
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnish (optional)
Step-by-Step
- In a large skillet, heat olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it apart as it cooks.
- Drain any excess fat.
- Stir in the tomato sauce and bring to a simmer.
- Add the heavy cream, mixing well.
- Meanwhile, cook the rigatoni according to package instructions until al dente.
- Drain the pasta and add it to the skillet, tossing to combine with the sauce.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese and fresh basil, if desired.
How to Serve Creamy Sausage Rigatoni
This dish pairs well with a simple green salad or some warm garlic bread. You can also enjoy it with roasted vegetables for added flavor. The cheese adds a nice touch, and don’t forget the fresh basil for a pop of color and taste.
How to Store Creamy Sausage Rigatoni
To store leftovers, let them cool down before placing them in an airtight container. You can keep them in the fridge for up to three days. If you want to freeze it, place portions in freezer-safe containers. Reheat in the microwave or on the stove until warmed through.
Recipe Tips
- Use mild or spicy sausage based on your taste.
- If you like a thicker sauce, let it simmer longer before adding the pasta.
- Add some veggies, like spinach or mushrooms, for extra nutrition.
- Always taste before serving and adjust the salt and pepper if needed.
- Be careful not to overcook the pasta; it should remain al dente.
Variations & Swaps
- Use turkey sausage for a lighter version that’s still tasty.
- Swap the rigatoni for penne or another pasta shape you enjoy.
- For a vegetarian option, try using lentils or mushrooms instead of sausage.
FAQs
Can I make this ahead of time?
Yes, you can prepare the sauce and pasta separately and combine them before serving.
Can I freeze this dish?
Yes, creamy sausage rigatoni can be frozen. Portion it out and store in airtight containers.
How do I reheat leftovers?
Reheat in the microwave or on the stovetop over low heat. Add a splash of cream if it seems dry.
What can I substitute for heavy cream?
You can use half-and-half or a non-dairy milk, but the sauce might be less creamy.
What should I do if the sauce is too thick?
If the sauce is too thick, slowly stir in a little more cream or some pasta water.
Creamy Sausage Rigatoni
Ingredients
Main ingredients
- 1 pound Italian sausage Use mild or spicy based on your taste.
- 12 ounces rigatoni pasta Can be swapped for penne or another pasta shape.
- 1 can tomato sauce (15 ounces)
- 1 cup heavy cream Can substitute with half-and-half or non-dairy milk.
- 1 tablespoon olive oil For cooking the sausage.
- to taste Salt and pepper Always taste before serving and adjust.
- Parmesan cheese for serving For topping.
- Fresh basil for garnish (optional) Adds flavor and color.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it apart as it cooks.
- Drain any excess fat.
- Stir in the tomato sauce and bring to a simmer.
- Add the heavy cream, mixing well.
- Meanwhile, cook the rigatoni according to package instructions until al dente.
- Drain the pasta and add it to the skillet, tossing to combine with the sauce.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese and fresh basil, if desired.
