Print

Creamy Italian Sausage Rigatoni for a Cozy Weeknight Dinner

Close-up of creamy Sausage Rigatoni in a skillet, topped with parsley and grated Parmesan; tender Rigatoni ridges and browned sausage pieces visible.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, comforting rigatoni tossed with savory Italian sausage and a velvety cream sauce. Fast to make and ideal for a cozy dinner any night of the week.

Ingredients

Scale
  • 8 oz rigatoni pasta
  • 1 Tbsp olive oil
  • 1 lb Italian sausage (mild or hot), casings removed
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional, for heat)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the rigatoni until it has a firm bite (al dente) following package directions. Drain, reserving about ½ cup of the pasta cooking water.
  2. Warm the olive oil in a wide skillet over medium heat. Add the sausage, breaking it up with a spoon, and sauté until it browns and cooks through, about 5–7 minutes.
  3. Toss the chopped onion into the pan and cook until soft and translucent, roughly 3–4 minutes. Stir in the minced garlic, oregano, and red pepper flakes (if using) and cook another 1–2 minutes until fragrant.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Add the Parmesan and stir until the cheese melts and the sauce becomes smooth. Season with salt and pepper, tasting as you go.
  5. Add the drained rigatoni to the skillet and toss to coat every piece in the sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until you reach the texture you like.
  6. Serve right away, topped with chopped parsley and extra Parmesan if desired.

Notes

  • Swap half-and-half for heavy cream to lighten the sauce.
  • Stir in a handful of spinach or chopped kale near the end of cooking for color and extra nutrients.
  • Tip: Keep a little pasta water on hand — its starch helps the sauce cling to the rigatoni and smooths the texture.

Nutrition

Find it online: https://irmacooks.com/creamy-italian-sausage-rigatoni/