The Best Creamy italian Sausage Rigatoni pasta
When I think of comfort food, pasta always comes to mind. There’s something about a big bowl of creamy, flavorful pasta that just feels like a hug. This Creamy Italian Sausage Rigatoni is one of those dishes I’ve been making for years. It started as a simple weeknight dinner, but it quickly became a family favorite. The combination of savory Italian sausage, tender rigatoni, and a rich, creamy sauce is hard to resist. It’s the kind of meal that brings everyone to the table, and I love how easy it is to make. Whether you’re cooking for your family or just treating yourself, this pasta dish is sure to hit the spot.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 cup heavy cream or half-and-half
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
- Fresh parsley or basil (optional, for garnish)
Instructions
- Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the sausage and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute.
- Stir in the crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Bring to a simmer and let it cook for 5-7 minutes, stirring occasionally.
- Return the cooked sausage to the skillet and stir to combine. Add the cooked rigatoni and toss everything together until the pasta is well coated in the sauce.
- Cook for another 2-3 minutes to heat through. Taste and adjust seasoning if needed.
- Serve hot, topped with grated Parmesan cheese and fresh parsley or basil if desired.