There is something incredibly comforting and downright satisfying about diving into a plate of perfectly cooked pasta smothered in a rich, flavorful sauce. This Italian Sausage Rigatoni Pasta Recipe brings all those warm, hearty flavors together effortlessly, turning everyday ingredients into a soul-warming meal that you’ll want to make again and again. Whether you’re craving a cozy weeknight dinner or impressing friends with an easy dinner party option, this recipe hits all the right notes with its tender rigatoni enveloped in a creamy, spicy sausage sauce that’s both sumptuous and unforgettable.
Ingredients You’ll Need
The beauty of this Italian Sausage Rigatoni Pasta Recipe lies in its simple, yet essential ingredients that create a perfect balance of taste, texture, and color. From the savory Italian sausage to the fragrant herbs, each element contributes to building a deep, layered flavor that’s pure pasta perfection.
- 1 pound Italian sausage: Choose your favorite spicy or mild sausage to set the tone for the whole dish.
- 12 ounces rigatoni pasta: The ridged tubes catch every bit of sauce, making each bite a flavor explosion.
- 2 tablespoons olive oil: Adds a smooth base and helps soften the vegetables beautifully.
- 1 medium onion, diced: Provides sweetness and depth once sautéed.
- 3 cloves garlic, minced: Infuses the sauce with irresistible aroma and boldness.
- 1 can (14.5 ounces) crushed tomatoes: The heart of the sauce delivering acidity and richness.
- 1/2 cup heavy cream: Adds luscious creaminess that balances the spice perfectly.
- 1/4 cup grated Parmesan cheese: Sharp and nutty, it melts into the sauce for an extra flavor kick.
- 1 teaspoon dried basil: Brings a fragrant herbal note classic to Italian dishes.
- 1 teaspoon dried oregano: Complements the sausage with its earthy tones.
- 1/4 teaspoon red pepper flakes: Adds just the right amount of heat without overpowering.
- Salt to taste: Essential for enhancing all the flavors.
- Freshly ground black pepper to taste: A final seasoning kick that brightens the dish.
- 2 tablespoons fresh parsley, chopped: Adds freshness and a pop of color to finish.
How to Make Italian Sausage Rigatoni Pasta Recipe
Step 1: Prepare the Rigatoni
Bring a large pot of salted water to a boil—this is key because it seasons your pasta from the inside out. Add the rigatoni and cook according to the package, usually 10-12 minutes until al dente. Properly cooked pasta should be tender but still firm to the bite, ready to soak up that amazing sauce.
Step 2: Brown the Italian Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Remove the casing from the sausage and crumble it right into the pan. Cook it thoroughly, breaking it apart with a spoon, until it’s beautifully browned and cooked through, about 7-8 minutes. This browning step is crucial—it creates those crispy bits that pack intense flavor into the sauce.
Step 3: Sauté the Onions and Garlic
Once the sausage is cooked, carefully drain off any excess fat, leaving a little behind to cook the onions and garlic. Toss in the diced onion and sauté for about 5 minutes, until soft and translucent. Then add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning and to develop that warm, aromatic base.
Step 4: Build the Sauce
Pour in the crushed tomatoes, stirring all the ingredients together. Let the sauce simmer gently for 5 minutes so the flavors meld beautifully. Then, stir in the heavy cream and allow the mixture to simmer for another 3-4 minutes. This cream will soften the acidity of the tomatoes and give the sauce a luscious texture you’ll want to savor spoonful after spoonful.
Step 5: Season and Finish the Sauce
Now add the grated Parmesan, dried basil, oregano, and red pepper flakes to the skillet. Stir until the cheese is deeply incorporated and the sauce thickens slightly. Season with salt and freshly ground black pepper to your liking—taste as you go, because this is where your personal flavor shines through.
Step 6: Combine Pasta and Sauce
Drain the rigatoni, reserving about 1/4 cup of the pasta water. Toss the pasta directly into the saucepan with the sausage sauce, combining everything gently to coat each rigatoni tube in that creamy, spicy goodness. If the sauce feels a bit thick, add the reserved pasta water a little at a time until just right.
Step 7: Garnish and Serve
Sprinkle the chopped fresh parsley over the top for a burst of freshness and vibrant color. Give everything one last toss and serve immediately, adding extra Parmesan if you’re feeling indulgent.
How to Serve Italian Sausage Rigatoni Pasta Recipe
Garnishes
Simple garnishes like freshly chopped parsley and a generous grating of Parmesan bring visual appeal and an extra hit of savory flavor that complements the rich sauce. A drizzle of high-quality olive oil can also add a lovely sheen and richness.
Side Dishes
A crisp green salad with lemon vinaigrette or roasted vegetables pairs beautifully by cutting through the creaminess of the pasta, while a crusty garlic bread offers the perfect textural counterpoint to scoop up every last bit of sauce.
Creative Ways to Present
For a stunning presentation, try serving this dish in warm pasta bowls with a sprinkle of toasted pine nuts or a few fresh basil leaves. You can even sprinkle some crushed red pepper flakes at the table for those wanting a little extra heat.
Make Ahead and Storage
Storing Leftovers
This Italian Sausage Rigatoni Pasta Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually develop even more, making it a fantastic next-day meal that’s quick to reheat.
Freezing
You can freeze leftovers in a freezer-safe container for up to two months. Make sure to cool the pasta completely before freezing to maintain texture. When you’re ready to use it, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of water or cream if the sauce has become too thick. Alternatively, microwave in short bursts, stirring in between to warm evenly.
FAQs
Can I use other types of pasta instead of rigatoni?
Absolutely! While rigatoni is ideal for holding the sauce thanks to its ridges and wide tubes, penne or ziti work wonderfully as well. Just be sure to adjust cook times according to the pasta type.
What if I can’t find Italian sausage? Can I substitute something else?
If Italian sausage isn’t available, try using ground pork or turkey combined with Italian seasoning for a similar flavor. For a spicier kick, add some red pepper flakes or a pinch of cayenne pepper.
How spicy is this recipe?
This recipe features mild heat from the red pepper flakes, which can be adjusted up or down to suit your taste. For a milder dish, simply omit the red pepper flakes altogether.
Can I make this recipe vegetarian?
You can! Substitute the sausage with plant-based sausage alternatives or a medley of sautéed mushrooms and eggplant to mimic that hearty texture and depth of flavor.
What wine pairs well with Italian Sausage Rigatoni Pasta Recipe?
A robust red wine like Chianti or Sangiovese complements the sausage and tomato sauce beautifully, balancing the richness and spice perfectly.
Final Thoughts
If you’re on the hunt for a truly comforting and crowd-pleasing meal, I can’t recommend this Italian Sausage Rigatoni Pasta Recipe enough. It’s the kind of dish that makes everyone feel at home—the perfect blend of creamy, savory, and slightly spicy that hits the spot every time. Trust me, once you try it, this recipe will quickly become one of your favorites to pull out whenever you want a guaranteed wow on the dinner table.
Print
Italian Sausage Rigatoni Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Italian dish featuring rigatoni pasta tossed with a creamy, savory sauce made from browned Italian sausage, crushed tomatoes, herbs, and Parmesan cheese. Perfect for a comforting weeknight dinner that brings rich flavors and satisfying textures to your table.
Ingredients
Meat and Pasta
- 1 pound Italian sausage
- 12 ounces rigatoni pasta
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Liquids and Dairy
- 2 tablespoons olive oil
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Boil Pasta: Heat a large pot of salted water over medium-high heat. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes.
- Brown Sausage: While pasta cooks, heat olive oil in a large skillet over medium heat. Remove casing from the Italian sausage and crumble it into the skillet. Cook, breaking apart with a spoon, until browned and cooked through, about 7-8 minutes.
- Remove Excess Fat: Drain any excess fat from the skillet, leaving a small amount to sauté vegetables.
- Sauté Onion: Add diced onion to the skillet and cook until softened, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for 1-2 minutes, stirring occasionally to prevent burning.
- Simmer Tomato Sauce: Pour in crushed tomatoes and stir well. Let the sauce simmer for 5 minutes to blend flavors.
- Add Cream and Thicken: Stir in heavy cream and bring the sauce to a gentle simmer. Allow it to thicken slightly, about 3-4 minutes.
- Season Sauce: Mix in grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes, stirring until cheese is melted and sauce is combined. Season with salt and freshly ground black pepper to taste.
- Drain Pasta: Drain rigatoni, reserving about 1/4 cup of pasta water.
- Toss Pasta with Sauce: Add pasta to the skillet with sausage sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Garnish and Serve: Sprinkle fresh parsley over the pasta, toss again, and serve immediately. Optionally, garnish with extra Parmesan cheese.
Notes
- For a spicier dish, increase red pepper flakes according to taste.
- Use mild or hot Italian sausage depending on your preference.
- Reserve pasta water carefully; it helps to loosen the sauce without watering down flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
