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Creamy Sausage Rigatoni

A comforting, one-pan dish featuring rigatoni pasta, Italian sausage, and a creamy tomato sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz rigatoni pasta Cook according to package instructions.
  • 1 lb Italian sausage Can substitute with turkey sausage for a leaner option.
  • 1 cup tomato sauce
  • 1 cup heavy cream Can substitute with coconut milk or cashew cream for a vegan option.
  • 1 tbsp olive oil For cooking the onions.
  • 1 small onion, diced For added sweetness in flavor.
  • 2 cloves garlic, minced Adds fragrance; sauté until fragrant.
  • Salt and pepper to taste Important for seasoning.
  • Parmesan cheese for serving For topping; adjust to taste.
  • Fresh basil for garnish Optional; adds a pop of color.

Method
 

Cooking the Pasta
  1. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for an additional 1 minute.
  3. Toss in the Italian sausage, breaking it apart with a spatula, and cook until browned and cooked through.
  4. Stir in the tomato sauce and heavy cream, bringing the mixture to a simmer.
Combining the Pasta and Sauce
  1. Add the cooked rigatoni to the skillet, tossing to combine and heat through. Season with salt and pepper to taste.
  2. Serve hot, topped with Parmesan cheese and fresh basil if desired.

Notes

For added texture, toss in some spinach or mushrooms during the cooking process. This dish keeps well in the fridge for about 3–4 days, or can be frozen for up to 3 months.