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To make this rich dish, you will need the following key ingredients: - 12 oz rigatoni pasta - 1 lb Italian sausage (choose mild or spicy) - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (like oregano or basil) - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients create a creamy, savory sauce that perfectly coats the rigatoni. The sausage adds a hearty flavor, while the cream brings a smooth texture. You can add a few optional ingredients to boost the taste: - Red pepper flakes for heat - Fresh basil or spinach for color - Sun-dried tomatoes for sweetness These additions can elevate your dish and make it even more delicious. To prepare Creamy Italian Sausage Rigatoni, gather these tools: - Large pot for boiling pasta - Large skillet for cooking sausage and sauce - Wooden spoon for stirring - Measuring cups and spoons - Colander for draining pasta Using the right tools helps make the cooking process smooth and enjoyable. Enjoy cooking! {{ingredient_image_1}} First, fill a large pot with water. Add a generous amount of salt to the water. Bring it to a rolling boil. Once boiling, add the rigatoni pasta. Cook it according to the package directions until it is al dente. This usually takes around 10-12 minutes. After the pasta cooks, reserve 1/2 cup of the pasta water. Then, drain the rest and set the pasta aside. This method keeps the pasta firm and helps it hold the sauce. Next, heat a large skillet over medium heat. Add the tablespoon of olive oil. While the oil heats, remove the casing from the Italian sausage. Crumble the sausage into the hot skillet. Cook it for about 5-7 minutes. Stir it often until it is browned and fully cooked. This step adds great flavor to your dish. Once the sausage is cooked, add the finely chopped onion to the skillet. Sauté it for 3-4 minutes until it turns translucent. Then, stir in the minced garlic and cook for one more minute. The garlic will smell wonderful! After that, pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat and add the heavy cream. Stir well to combine everything. Let it simmer for 2-3 minutes until it thickens slightly. Finally, mix in the cooked rigatoni and the grated Parmesan cheese. If the sauce is too thick, add the reserved pasta water little by little until you reach your desired consistency. Season with dried Italian herbs, salt, and pepper to taste. To get the right sauce texture, start by simmering the chicken broth before adding the cream. This step brings out the flavor. After adding the heavy cream, stir well and let it thicken for a few minutes. If the sauce seems too thick, add some reserved pasta water. This will help you reach that creamy, smooth feel. You want the sauce to lightly coat the pasta, not drown it. Choosing the sausage is key. Mild sausage gives a rich flavor without heat. It works well with the creaminess of the dish. If you like spice, go for spicy sausage. It adds a kick that pairs well with the creamy sauce. You can mix both to create your perfect blend. Always taste as you cook, so you can adjust the heat to your liking. Presentation makes a big difference. Serve the rigatoni in deep bowls for a cozy look. Top with extra grated Parmesan for added flavor. A sprinkle of fresh parsley adds a pop of color. For extra richness, drizzle a little olive oil on top. This not only looks great but also enhances the taste. Enjoy this dish immediately for the best experience! Pro Tips Use Fresh Herbs: Fresh herbs like basil or parsley can elevate the dish's flavor and presentation. Add them just before serving for a burst of freshness. Choose Quality Sausage: Opt for high-quality Italian sausage for the best taste. If possible, try to find locally made varieties for a more authentic flavor. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with Greek yogurt or a lower-fat cream alternative without compromising on flavor. Make Ahead: This dish can be made ahead of time. Just reheat gently on the stove and add a splash of reserved pasta water to loosen the sauce if needed. {{image_2}} You can easily make a vegetarian version of creamy rigatoni. Just swap the Italian sausage for a plant-based meat alternative. Many brands offer great-tasting options that mimic the flavor and texture of sausage. You can also use mushrooms for a hearty, umami-rich substitute. Just sauté them until they are golden brown for the best flavor. Adding vegetables boosts the nutrition of your creamy rigatoni. Consider using spinach, zucchini, or bell peppers. You can sauté these with the onion and garlic. This adds color and texture to your dish. Not only does this make it healthier, but it also makes it more vibrant. If you like spice, there are easy ways to add heat to your dish. You can choose spicy Italian sausage instead of mild. For an extra kick, add red pepper flakes while cooking. Just a pinch can transform the flavor. You can also stir in some diced jalapeños or hot sauce to raise the heat level. Adjust these to your liking to create the perfect spicy creamy rigatoni. To store your creamy Italian sausage rigatoni, let it cool first. Use an airtight container. This helps keep the flavors fresh. You can store leftovers in the fridge for up to three days. If you plan to eat it later, do not add parsley or extra cheese yet. These toppings taste best fresh. To reheat your rigatoni, use a skillet for best results. Add a splash of chicken broth or water. This keeps the pasta from getting dry. Heat it over medium-low heat. Stir often until it's warm. You can also use the microwave. Place the rigatoni in a bowl, cover it, and heat in short bursts. Stir in between to ensure even heating. You can freeze creamy Italian sausage rigatoni if you have extra. Use a freezer-safe container. Leave some space at the top for expansion. It keeps well for about two months. When ready to eat, thaw it in the fridge overnight. Reheat it in a skillet with a bit of broth. This brings back its creamy texture. Yes, you can make Creamy Italian Sausage Rigatoni ahead. Just cook it, cool it, and store it in an airtight container. It stays fresh for up to three days in the fridge. When you want to eat it, reheat gently on the stove or in the microwave. You may need to add a splash of water or broth to keep it creamy. If you need a substitute for heavy cream, try whole milk mixed with butter. Use three parts milk and one part melted butter. You can also use half-and-half for a rich taste. For a lighter option, use Greek yogurt, but be careful not to heat it too much to avoid curdling. Yes, this dish is great for meal prep. It holds up well in the fridge and reheats nicely. Just divide it into meal-sized portions. This makes it easy to enjoy a hearty meal on busy days. Store it in separate containers for easy grabbing. Creamy Italian Sausage Rigatoni is a fun dish to make. We covered how to choose ingredients, cook the pasta, and make a rich sauce. I shared tips for the best sauce and how to customize your meal. You can store and reheat leftovers easily, too. Enjoy experimenting with flavors and enhancing your rigatoni. This recipe is sure to please your taste buds, whether you choose spicy or mild sausage. Get ready to enjoy a warm, hearty meal that everyone will love!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage and rigatoni.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot of salted boiling water, cook rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
  • In a large skillet over medium heat, add olive oil. Remove the sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 5-7 minutes.
  • Add the chopped onion to the skillet with the sausage. Sauté for 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken broth and bring to a simmer. Reduce heat and add the heavy cream, stirring well to combine. Let it simmer for 2-3 minutes until slightly thickened.
  • Stir in the cooked rigatoni and Parmesan cheese. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached. Season with dried Italian herbs, salt, and pepper to taste.
  • Remove from heat, garnish with chopped parsley, and serve immediately.

Notes

Serve in deep bowls topped with extra Parmesan and a sprinkle of fresh parsley for a pop of color. You can also drizzle a little olive oil on top for added richness.
Keyword creamy sauce, Italian sausage, pasta