why make this recipe
Creamy Italian Sausage Rigatoni is a delightful dish that combines rich flavors and a comforting texture. It’s perfect for family dinners, special occasions, or whenever you crave a hearty meal. The creamy sauce and savory sausage create a satisfying meal that everyone will love. Plus, it’s a one-pot dish, making cleanup a breeze!
how to make Creamy Italian Sausage Rigatoni
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 Garlic Cloves (minced)
- 1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
- 2 (28-ounce) cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 lb. Rigatoni Pasta
Directions:
Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for another 7-8 minutes until the sausage starts to brown.
Cook the Pasta: While the sausage is cooking, fill a separate large pot with water and bring it to a boil. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat and let it simmer for 5-7 minutes.
Make It Creamy: Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust the seasonings as needed.
Combine Pasta and Sauce: Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serve: Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!
how to serve Creamy Italian Sausage Rigatoni
Serve this dish hot, garnished with extra Parmesan cheese and fresh basil for a pop of color. Pair it with a simple salad or some garlic bread for a complete meal.
how to store Creamy Italian Sausage Rigatoni
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to help restore the creaminess.
tips to make Creamy Italian Sausage Rigatoni
- Use good-quality Italian sausage for the best flavor.
- Don’t skip out on fresh herbs when possible; they add a vibrant taste.
- If you want a bit more heat, add more red chili flakes according to your taste.
variations
You can make this dish your own by adding vegetables like spinach or bell peppers. If you want to lighten it up, use half and half instead of heavy cream.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as penne or fusilli. Just adjust the cooking time according to the package instructions.
2. Is this recipe freezer-friendly?
Yes, you can freeze the completed dish in an airtight container for up to 2 months. Thaw it in the refrigerator before reheating.
3. Can I make this dish vegetarian?
Yes! Replace the Italian sausage with your favorite meat alternatives or mushrooms to achieve a similar texture and flavor.
Creamy Italian Sausage Rigatoni
Ingredients
For the Sauce
- 2 tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 cloves Garlic (minced)
- 1.5 lbs Italian Sausage may use 1 lb. if you want less sausage
- 2 cans (28-ounce) Whole or Crushed Tomatoes
- 0.25 cup Fresh Basil (chopped) or 1 tablespoon dried basil
- 0.25 cup Fresh Oregano (chopped) or 1 tablespoon dried oregano
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1.5 cups Heavy Cream
- 1.5 cups Grated Parmesan Cheese
For the Pasta
- 1 lb Rigatoni Pasta
Instructions
Preparation
- Heat a large pot over medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until softened.
- Add the minced garlic and Italian sausage, cooking for another 7-8 minutes until the sausage starts to brown.
Cooking the Pasta
- While the sausage is cooking, fill a separate large pot with water and bring it to a boil.
- Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Preparing the Sauce
- Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth.
- Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat and let it simmer for 5-7 minutes.
Making it Creamy
- Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust the seasonings as needed.
Combining Pasta and Sauce
- Drain the rigatoni and add it to the sauce, stirring to coat the pasta.
- If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serving
- Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!