Creamy Sausage Rigatoni

There’s nothing quite like sitting down to a comforting bowl of pasta after a long day — especially when it’s coated in a rich, creamy sauce and packed with the bold, savory flavor of Italian sausage. Creamy sausage rigatoni is that kind of dish: easy enough for a weeknight dinner but delicious enough to make you feel like you’re indulging in something special. It’s cozy, satisfying, and loaded with the kind of flavor that makes everyone around the table ask for seconds.

This recipe is all about simple ingredients coming together to create something seriously crave-worthy. The rigatoni soaks up the luscious sauce beautifully, holding little pockets of creamy goodness in every tube. The sausage brings a punch of seasoning and depth that balances perfectly with the smooth, cheesy finish. And let’s be honest — anytime you combine pasta, cream, and sausage, it’s a guaranteed win.

What I love most about creamy sausage rigatoni is how customizable it is. You can keep it classic or throw in your favorite extras — spinach, sun-dried tomatoes, mushrooms, or even a splash of white wine to elevate the flavor. It’s hearty, adaptable, and it always hits the spot, whether you’re cooking for the family or just treating yourself to something delicious.

If you’re someone who likes meals that feel fancy without requiring hours in the kitchen, this one is for you. One pot (okay, maybe two), a handful of staple ingredients, and in under 30 minutes you’ve got a creamy, dreamy pasta dish that’s ready to impress.

Why You’ll Love It

• Rich and Creamy Flavor: The sauce is velvety and indulgent, made with heavy cream, parmesan, and all the goodness from the sausage. It clings to the rigatoni perfectly for a delicious bite every time.
• Quick and Easy: You don’t need to spend hours in the kitchen — this recipe comes together in about 30 minutes, making it perfect for busy weeknights or lazy weekends.
• One-Pan Sauce Magic: Everything for the sauce cooks in one pan, which means less cleanup and more time to relax and enjoy your meal.
• Crowd-Pleaser: It’s hearty, filling, and packed with flavor — even picky eaters love it. Serve it for dinner parties, date night, or family meals and watch it disappear.
• Customizable Ingredients: Whether you want to sneak in some greens, add a spicy kick, or toss in some veggies from the fridge, this recipe is super flexible and easy to make your own.

Ingredient List

For the Pasta and Sauce:

• 12 oz rigatoni pasta
• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated parmesan cheese
• 2 cups fresh baby spinach
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley, chopped
• Extra parmesan, for topping

Ingredient Notes

• Italian Sausage: I usually go for spicy sausage to add a little heat, but mild works great too — just choose one with good seasoning.
• Heavy Cream: Don’t substitute with milk or half-and-half if you want that rich, creamy texture.
• Rigatoni: The ridges and hollow center are perfect for catching the sauce — penne or ziti are good backups.
• Parmesan Cheese: I always use freshly grated parmesan (not the pre-shredded kind); it melts better and adds more flavor.
• Red Pepper Flakes: Totally optional, but a pinch really balances the creaminess with a gentle kick.

Kitchen Equipment Needed

• Large pot: For boiling the rigatoni until perfectly al dente. I love using a deep, heavy-bottomed pot so nothing boils over.
• Large skillet or sauté pan: This is where the magic happens — cooking the sausage, building the sauce, and combining everything at the end. A wide nonstick or stainless steel skillet works great.
• Wooden spoon or spatula: For breaking up the sausage and stirring the sauce without scratching your pan. I reach for my silicone spatula every time!
• Colander: To drain the pasta easily. A metal one with handles is my go-to for stability.
• Measuring cups and spoons: To get the cream, broth, and seasonings just right. I keep a magnetic set on hand — super convenient.

Instructions

Step 1: Cook the Rigatoni

• Bring a large pot of salted water to a boil.
• Add the rigatoni and cook according to the package directions until al dente (usually about 10–12 minutes).
• Reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.

Pro Tip: Don’t skip the pasta water — the starch helps the sauce cling to the rigatoni perfectly later on.

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Step 2: Brown the Sausage

• While the pasta cooks, heat the olive oil in a large skillet over medium heat.
• Add the sausage (casings removed) and break it up with a spatula or spoon.
• Cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.

Pro Tip: Let the sausage sit undisturbed for a minute or two before stirring — it helps develop more flavor from browning.

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Step 3: Sauté the Aromatics

• Add the chopped onion to the sausage in the pan and cook for 3–4 minutes, until softened.
• Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using).
• Cook for another 30 seconds to 1 minute until fragrant.

Pro Tip: Don’t let the garlic brown — it can turn bitter. Just a quick sauté until it smells amazing is enough.

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Step 4: Make the Creamy Sauce

• Reduce the heat to medium-low.
• Pour in the chicken broth and stir well, scraping up any browned bits at the bottom of the pan.
• Slowly add the heavy cream while stirring, allowing the sauce to gently simmer.
• Let it cook for 2–3 minutes until slightly thickened.

Pro Tip: Stir gently and continuously as you add the cream — it keeps the sauce smooth and prevents curdling.

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Step 5: Add the Cheese and Pasta

• Stir in the grated parmesan cheese a little at a time until fully melted and combined.
• Add the baby spinach and stir gently for 1–2 minutes until wilted.
• Taste the sauce and season with salt and pepper as needed.
• Add the cooked rigatoni into the skillet and toss to coat in the sauce.
• If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.

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Step 6: Serve and Garnish

• Spoon the creamy sausage rigatoni into bowls.
• Top with extra parmesan cheese and a sprinkle of chopped fresh parsley, if desired.
• Serve hot and enjoy every bite!

Pro Tip: This dish is best served fresh, but if you’re storing leftovers, add a splash of cream or broth when reheating to bring the sauce back to life.

Tips and Tricks for Success

• Use quality sausage: A well-seasoned Italian sausage (mild or spicy) makes a huge difference in flavor. Look for one with herbs and spices already mixed in.
• Don’t overcook the pasta: Al dente is key — it’ll soak up some of the sauce and stay firm instead of turning mushy.
• Reserve pasta water: That starchy liquid is your secret weapon for adjusting sauce texture and helping it cling to the rigatoni.
• Add cheese slowly: Stir in parmesan gradually to avoid clumping and help it melt smoothly into the sauce.
• Serve immediately: Cream-based sauces tend to thicken as they cool. This pasta is at its creamiest and dreamiest right off the stove.

Ingredient Substitutions and Variations

• Pasta swaps: Use penne, ziti, or even fettuccine if you don’t have rigatoni on hand. Just go for a sturdy shape that holds sauce well.
• Sausage options: Try chicken sausage, turkey sausage, or even plant-based sausage for a lighter or meat-free version.
• Add veggies: Toss in baby spinach, mushrooms, or chopped bell peppers to add color and nutrition — stir them in after the garlic.
• Boost the flavor: A splash of dry white wine in place of some broth adds a subtle depth to the sauce.
• Make it spicier: Use hot Italian sausage and extra red pepper flakes if you love heat — or tone it down for a milder version.

Serving Suggestions

• Garlic Bread: I love serving this pasta with warm, buttery garlic bread—it’s perfect for scooping up any leftover sauce on the plate.
• Simple Green Salad: A crisp salad with mixed greens, cucumbers, and a tangy vinaigrette balances the creaminess of the rigatoni beautifully.
• Roasted Veggies: Try it with a side of roasted broccoli, asparagus, or Brussels sprouts for a veggie boost without overpowering the flavors.
• Glass of Wine: A chilled glass of Pinot Grigio or a light red like Chianti pairs wonderfully with the creamy, savory notes of the dish.
• Family-Style Dinner: Serve it straight from the skillet at the center of the table with some grated parmesan and parsley on the side—cozy and crowd-pleasing!

Storage and Reheating Instructions

• Refrigerate leftovers: Store in an airtight container in the fridge for up to 3–4 days.
• Reheat gently: Warm in a skillet over low heat with a splash of cream, broth, or milk to loosen the sauce and keep it creamy.
• Microwave option: Reheat in short bursts (30–45 seconds), stirring between each to avoid overheating and drying out the pasta.
• Avoid freezing: Cream-based sauces can separate when frozen and thawed, so this one’s best enjoyed fresh or within a few days.
• Freshen up with toppings: When reheating, top with fresh parsley or a sprinkle of parmesan to bring back that just-made feel.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can! Cook the sauce and pasta separately, then combine and reheat with a splash of cream or broth just before serving. This keeps the pasta from soaking up too much sauce while it sits.

What type of sausage works best?

Italian sausage is ideal — mild or spicy depending on your preference. Pork sausage has the most flavor, but turkey or chicken sausage work great too if you’re looking for a leaner option.

Can I make it dairy-free?

You can try using unsweetened coconut cream or a dairy-free heavy cream alternative, and a vegan parmesan substitute. The flavor won’t be quite as rich, but it still turns out delicious.

Is this recipe kid-friendly?

Absolutely! Just skip the red pepper flakes and use mild sausage. The creamy sauce and tender pasta make it a big hit with little ones.

Can I use gluten-free pasta?

Yes! Just sub in your favorite gluten-free rigatoni or penne. Be sure to cook it according to package instructions and handle gently, as gluten-free pasta can be more delicate.

What if I don’t have chicken broth?

No problem — vegetable broth works just fine, or you can use reserved pasta water for a lighter, still-tasty version of the sauce.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!