Sausage Rigatoni: A Hearty and Flavorful Pasta Dish

A plate of sausage rigatoni
Spread the love

If you love pasta dishes that are rich, comforting, and packed with flavor, then this Sausage Rigatoni recipe is for you! It combines juicy, savory sausage with a creamy tomato sauce, perfectly cooked rigatoni, and just the right amount of cheese.

Whether you’re making a quick weeknight dinner or a cozy meal for a special occasion, this dish is sure to be a hit.

One of the best things about sausage rigatoni is how simple it is to make. With just a few ingredients and minimal prep time, you can create a restaurant-quality meal right in your own kitchen.

The sauce comes together quickly, and the pasta soaks up all the delicious flavors, making every bite absolutely irresistible.

Plus, this dish is super versatile! You can use mild or spicy sausage, add extra veggies, or swap out ingredients based on what you have at home. Serve it with a fresh side salad and some garlic bread, and you’ve got a meal that will have everyone coming back for seconds.


Why You’ll Love It

  • Easy to make – This recipe comes together in less than 40 minutes, making it perfect for busy nights.
  • Rich and creamy – The combination of tomato sauce, cream, and cheese creates a silky, flavorful sauce.
  • Customizable – Swap the sausage, adjust the spice level, or add veggies like spinach, mushrooms, or bell peppers.
  • Great for leftovers – The flavors get even better the next day, so it’s a great meal to prep ahead!
  • Family favorite – This dish is loved by both kids and adults, making it a great go-to recipe.

Ingredients

For the Pasta

  • 12 oz rigatoni pasta
  • 1 teaspoon salt (for boiling water)
  • 1 tablespoon olive oil (to prevent sticking)

For the Sauce

  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional, for spice)
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese

For Serving

  • ½ cup shredded mozzarella cheese (for topping)
  • Fresh basil, chopped (optional)
  • Extra Parmesan cheese, for sprinkling

For the Salad

  • 4 cups mixed greens
  • ½ cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

For the Garlic Bread

  • 1 French baguette, sliced in half
  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • ¼ teaspoon salt

With all these flavors and textures, this sausage rigatoni meal is a perfect balance of hearty, creamy, and fresh.

Kitchen Tools Needed

Before you start cooking, gather these kitchen tools to make the process smooth and easy:

  • Large pot – For boiling the rigatoni.
  • Colander – To drain the pasta.
  • Large skillet or sauté pan – To cook the sausage and make the sauce.
  • Wooden spoon or spatula – For stirring the sauce.
  • Cutting board and knife – To chop the onion, garlic, and any additional ingredients.
  • Measuring cups and spoons – To measure ingredients accurately.
  • Cheese grater – If using fresh Parmesan or mozzarella.

Cooking Instructions

Step 1: Cook the Rigatoni

  1. Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt to enhance the pasta’s flavor.
  2. Add 12 oz of rigatoni and cook according to the package instructions (usually 10-12 minutes) until al dente.
  3. Before draining, reserve ½ cup of pasta water in case you need to thin the sauce later.
  4. Drain the pasta in a colander and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside.

Step 2: Cook the Sausage

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add 1 lb of Italian sausage (casings removed) and break it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
  3. Once the sausage is cooked, remove it from the skillet and set it aside.

Step 3: Make the Sauce

  1. In the same skillet, add diced onion and sauté for 2-3 minutes until soft.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. If you like spice, add 1 teaspoon of red pepper flakes at this stage.
  4. Pour in 1 (28 oz) can of crushed tomatoes and stir.
  5. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper.
  6. Simmer on medium-low heat for 10 minutes, stirring occasionally.

Step 4: Finish the Sauce

  1. Reduce the heat to low and stir in ½ cup of heavy cream, making the sauce rich and creamy.
  2. Add ½ cup of grated Parmesan cheese, stirring until melted and well combined.
  3. Return the cooked sausage to the skillet and mix everything together.

Step 5: Combine the Pasta and Sauce

  1. Add the drained rigatoni to the skillet and gently toss until the pasta is coated in the sauce.
  2. If the sauce is too thick, add a little reserved pasta water (1-2 tablespoons at a time) until you reach your desired consistency.

Step 6: Serve and Enjoy!

  1. Sprinkle ½ cup of shredded mozzarella cheese on top and cover the skillet for 1-2 minutes to let it melt.
  2. Garnish with fresh basil and extra Parmesan if desired.
  3. Serve hot with a side salad and garlic bread for a complete meal.

More Recipes >>>>>> Slow Cooker French Dip Sandwich

skillet of sausage rigatoni

Tips and Tricks for Success

  • Cook the pasta al denteThe pasta will continue cooking in the sauce, so don’t overcook it in the water.
  • Use high-quality sausage – Fresh Italian sausage (mild or spicy) adds the best flavor. If you prefer leaner meat, you can use turkey or chicken sausage.
  • Don’t skip the pasta water – The starchy pasta water helps create a silky sauce that clings to the rigatoni.
  • Add veggies for extra flavor – Spinach, mushrooms, or bell peppers make great additions. Just sauté them with the onions before adding the tomatoes.
  • Make it ahead – The sauce can be made in advance and stored in the fridge for up to 3 days. When ready to serve, just heat it up and mix it with freshly cooked pasta.
  • Freeze leftovers – Sausage rigatoni freezes well! Store in an airtight container for up to 3 months and reheat in the microwave or stovetop with a splash of water.

With these steps and tips, you’ll have a delicious, creamy sausage rigatoni that’s perfect for any occasion.

Ingredient Substitutions and Variations

One of the best things about sausage rigatoni is how customizable it is! Here are some easy substitutions and variations to fit your taste or dietary needs:

Pasta Substitutions

  • Penne or ziti – If you don’t have rigatoni, these shapes work well because they hold sauce just as nicely.
  • Gluten-free pasta – Use your favorite gluten-free pasta for a celiac-friendly dish.

Protein Variations

  • Chicken sausage – A leaner option that still adds lots of flavor.
  • Ground turkey or chicken – A great alternative if you want a lower-fat version.
  • Plant-based sausage – Use a meatless Italian sausage for a vegetarian-friendly meal.

Sauce Variations

  • Marinara sauce – If you don’t have crushed tomatoes, use a jar of marinara instead.
  • No cream? No problem! – Swap the heavy cream for half-and-half, milk, or even Greek yogurt for a lighter version.
  • Spicy kick – Add extra red pepper flakes or use hot Italian sausage for a fiery flavor.

Extra Add-Ins

  • Vegetables – Sautéed mushrooms, bell peppers, spinach, or zucchini make this dish more nutritious.
  • Cheese options – Swap mozzarella for provolone, ricotta, or burrata for a creamier texture.

Serving Suggestions

Sausage rigatoni is hearty enough to be a meal on its own, but pairing it with the right sides can take it to the next level!

Side Dishes

  • Garlic bread – Crispy, buttery garlic bread is perfect for scooping up extra sauce.
  • Side saladA simple green salad with balsamic vinaigrette balances the richness of the pasta.
  • Roasted vegetables – Try roasted Brussels sprouts, asparagus, or zucchini for a healthy side.

Beverage Pairings

  • Red wine – A glass of Chianti or Merlot pairs beautifully with the savory sausage and tomato sauce.
  • Sparkling water with lemonA refreshing, non-alcoholic option to cleanse the palate.

Garnishes for Extra Flavor

  • Fresh basil – Adds a pop of freshness.
  • Extra Parmesan – Because you can never have too much cheese!
  • Crushed red pepper flakes – For those who love a little heat.
A plate of sausage rigatoni

Storage and Reheating Instructions

Storing Leftovers

  • Refrigerate – Store leftovers in an airtight container for up to 3-4 days.
  • Freeze – Place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Instructions

  • Stovetop – Heat in a pan over medium-low heat, adding a splash of water or milk to loosen the sauce.
  • Microwave – Heat in 30-second intervals, stirring in between, until warmed through.
  • Oven (for large portions) – Bake at 350°F (175°C), covered with foil, for 15-20 minutes.

FAQ

1. Can I make sausage rigatoni ahead of time?

Yes! You can cook the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, cook the pasta fresh and toss it with the warmed-up sauce.

2. Can I make this dish without dairy?

Absolutely! Replace the heavy cream with coconut milk or cashew cream for a dairy-free version, and use dairy-free cheese or omit it altogether.

3. What’s the best sausage to use?

Italian sausage (either mild or spicy) is best because it adds rich, herby flavors. However, you can also use chicken, turkey, or plant-based sausage.

4. How can I make the sauce thicker?

If the sauce is too thin, let it simmer for a few extra minutes to reduce. You can also add a bit more grated Parmesan or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

5. What should I do if my pasta is too dry?

Add a little reserved pasta water or extra cream to loosen the sauce and bring back its silky texture.


With all these tips and variations, you’re ready to make the best sausage rigatoni ever! Enjoy your delicious, comforting meal, and don’t forget to share it with friends and family.

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. I’d love to see your creations!

A plate of sausage rigatoni

Sausage Rigatoni

If you love pasta dishes that are rich, comforting, and packed with flavor, then this Sausage Rigatoni recipe is for you! It combines juicy, savory sausage with a creamy tomato sauce, perfectly cooked rigatoni, and just the right amount of cheese.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 600 kcal

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Cheese grater If using fresh Parmesan or mozzarella.

Ingredients
  

For the Pasta

  • 12 oz rigatoni pasta
  • 1 teaspoon salt for boiling water
  • 1 tablespoon olive oil to prevent sticking

For the Sauce

  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes optional, for spice
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese

For Serving

  • ½ cup shredded mozzarella cheese for topping
  • Fresh basil chopped (optional)
  • Extra Parmesan cheese for sprinkling
  • Want to make it a full meal? Serve it with a simple side salad and garlic bread:

For the Salad

  • 4 cups mixed greens
  • ½ cup cherry tomatoes halved
  • ¼ red onion thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

For the Garlic Bread

  • 1 French baguette sliced in half
  • 3 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 tablespoon chopped parsley
  • ¼ teaspoon salt

Instructions
 

Step 1: Cook the Rigatoni

  • Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt to enhance the pasta’s flavor.
  • Add 12 oz of rigatoni and cook according to the package instructions (usually 10-12 minutes) until al dente.
  • Before draining, reserve ½ cup of pasta water in case you need to thin the sauce later.
  • Drain the pasta in a colander and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside.

Step 2: Cook the Sausage

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add 1 lb of Italian sausage (casings removed) and break it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
  • Once the sausage is cooked, remove it from the skillet and set it aside.

Step 3: Make the Sauce

  • In the same skillet, add diced onion and sauté for 2-3 minutes until soft.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • If you like spice, add 1 teaspoon of red pepper flakes at this stage.
  • Pour in 1 (28 oz) can of crushed tomatoes and stir.
  • Season with 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper.
  • Simmer on medium-low heat for 10 minutes, stirring occasionally.

Step 4: Finish the Sauce

  • Reduce the heat to low and stir in ½ cup of heavy cream, making the sauce rich and creamy.
  • Add ½ cup of grated Parmesan cheese, stirring until melted and well combined.
  • Return the cooked sausage to the skillet and mix everything together.

Step 5: Combine the Pasta and Sauce

  • Add the drained rigatoni to the skillet and gently toss until the pasta is coated in the sauce.
  • If the sauce is too thick, add a little reserved pasta water (1-2 tablespoons at a time) until you reach your desired consistency.

Step 6: Serve and Enjoy!

  • Sprinkle ½ cup of shredded mozzarella cheese on top and cover the skillet for 1-2 minutes to let it melt.
  • Garnish with fresh basil and extra Parmesan if desired.
  • Serve hot with a side salad and garlic bread for a complete meal.

Notes

Nutritional Value (Per Serving, Approximate for 6 Servings)

  • Calories: ~600-700 kcal
  • Protein: ~25g
  • Carbohydrates: ~65g
  • Fats: ~30g
  • Saturated Fat: ~12g
  • Cholesterol: ~70mg
  • Fiber: ~5g
  • Sodium: ~900-1000mg
 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword easy dinner recipes, easy pasta recipes, sausage rigatoni recipe

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to top