Name: Creamy Rigatoni with Italian Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian / Italian‑American
Ingredients: 12 oz (≈ 340 g) rigatoni pasta; 1 lb (≈ 450 g) Italian sausage (remove casing, crumbled); 1 tablespoon olive oil; ½ medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon tomato paste; ½ cup (≈ 120 ml) chicken broth; 1 cup heavy cream; ½ cup (≈ 50 g) grated Parmesan cheese; Salt and pepper, to taste; Optional: a splash of reserved pasta water

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This rich and creamy rigatoni pasta dish is packed with bold Italian sausage flavor and wrapped in a velvety tomato‑cream sauce. It’s everything I want in a comforting weeknight dinner—hearty, satisfying, and easy to pull together in about 30 minutes. Creamy Rigatoni with Italian Sausage

Why You’ll Love This Recipe

I love how this creamy rigatoni brings together familiar ingredients in a truly indulgent way. The crumbled Italian sausage adds a savory, slightly spicy depth, while the tomato paste and cream blend into a luscious sauce that clings to every bite of pasta. It’s also versatile, so I can tweak the ingredients to suit what I have on hand or to change up the flavor profile. And best of all—it’s fast. From stovetop to table in just half an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (≈ 340 g) rigatoni pasta
1 lb (≈ 450 g) Italian sausage (remove casing, crumbled)
1 tablespoon olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
½ cup (≈ 120 ml) chicken broth
1 cup heavy cream
½ cup (≈ 50 g) grated Parmesan cheese
Salt and pepper, to taste
Optional: a splash of reserved pasta water

Directions

I start by bringing a large pot of salted water to a boil. Then I cook the rigatoni until al dente, following the package instructions. I make sure to reserve about ½ cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the crumbled sausage and chopped onion, cooking until the sausage is browned and the onion has softened.
Next, I stir in the minced garlic and tomato paste, letting them cook for about a minute to release their aroma.
I pour in the chicken broth and stir everything together, letting it simmer briefly so the flavors can meld.
Then I stir in the heavy cream, reduce the heat to low, and allow the sauce to simmer gently until slightly thickened.
I add the drained rigatoni to the skillet and toss it in the sauce. If the sauce feels too thick, I gradually add a bit of the reserved pasta water until I reach the perfect consistency.
Finally, I turn off the heat and stir in the Parmesan cheese. I taste and adjust with salt and pepper as needed before serving it hot.

Servings and timing

This recipe yields 4 servings and takes just 30 minutes to prepare from start to finish. That breaks down to about 10 minutes of prep time and 20 minutes of cook time, making it a perfect option for busy evenings.

Variations

When I want to switch things up, I sometimes swap the heavy cream for half-and-half for a lighter version—though the sauce won’t be quite as thick. I also like adding spinach, sun‑dried tomatoes, or a pinch of red pepper flakes for extra dimension. Fresh herbs like basil or parsley are a great finishing touch, too. And if I’m out of rigatoni, I’ve used penne or fusilli with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the pasta in a skillet over low heat and add a splash of cream or pasta water to loosen the sauce. It reheats beautifully and tastes just as comforting the next day. I avoid microwaving if possible, but if I do, I cover it loosely and add a bit of liquid to keep it from drying out.

FAQs

How can I make this dish spicier?

If I want more heat, I use hot Italian sausage or add crushed red pepper flakes while cooking the sausage. It gives the sauce a nice kick without overpowering the creamy flavor.

Can I make this ahead of time?

Yes, I’ve made it ahead and stored it in the fridge. The sauce thickens as it cools, so I always stir in a splash of cream or broth when reheating to bring it back to life.

What kind of sausage works best?

I stick with Italian sausage—either sweet or spicy, depending on my mood. I always remove the casing for better texture and easier browning.

Is there a vegetarian version?

For a vegetarian version, I skip the sausage and add sautéed mushrooms, spinach, or plant-based sausage alternatives. The cream and Parmesan still give it plenty of richness.

Can I freeze this pasta?

I generally don’t recommend freezing cream-based pasta sauces, as the texture can change. But if I do freeze it, I thaw it slowly in the fridge and reheat gently with added cream or broth.

Conclusion

This creamy rigatoni with Italian sausage is my go-to when I want something quick, cozy, and satisfying. It’s full of flavor, easy to adapt, and always hits the spot. Whether I’m feeding my family or just indulging in a hearty solo dinner, this dish never disappoints.