I love making this Sausage Rigatoni Pasta when I want something comforting, hearty, and full of flavor without spending all day in the kitchen. The combination of savory sausage, tender rigatoni, and a rich tomato-based sauce always feels like a satisfying homemade meal.
Why You’ll Love This Recipe
I like this recipe because it’s simple, filling, and perfect for both busy weeknights and relaxed weekend dinners. I can make it with easy-to-find ingredients, and it always turns out rich and comforting. I also enjoy how flexible it is, since I can easily adjust the spice level or add vegetables depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rigatoni pasta
Italian sausage (mild or spicy, based on preference)
olive oil
onion, diced
garlic cloves, minced
crushed tomatoes
tomato paste
Italian seasoning
red pepper flakes
salt
black pepper
heavy cream
grated Parmesan cheese
fresh basil or parsley
Directions
I start by bringing a large pot of salted water to a boil and cooking the rigatoni until al dente. I drain it and set it aside, saving a little pasta water just in case I need it later.
I heat olive oil in a large skillet over medium heat and add the sausage, breaking it up as it cooks. Once it’s browned, I remove it from the pan and set it aside. In the same skillet, I add the onion and cook until soft, then stir in the garlic and cook briefly until fragrant.
I mix in the tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. I let the sauce simmer for about 10 minutes, then stir in the cream to give it a rich, smooth texture. I add the cooked sausage back into the sauce, followed by the rigatoni, and toss everything together until well coated.
I finish the dish with grated Parmesan and fresh herbs before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes swap the Italian sausage for chicken sausage or ground beef when I want a lighter option. I also like adding spinach, mushrooms, or bell peppers to the sauce for extra vegetables. When I want a spicier dish, I simply increase the red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
FAQs
Can I make this pasta ahead of time?
I can prepare it ahead and store it in the fridge, then reheat it when ready to serve.
What type of sausage works best?
I prefer Italian sausage, either mild or spicy, because it adds the most flavor to the sauce.
Can I freeze Sausage Rigatoni Pasta?
I can freeze it, but I find the texture is best when enjoyed fresh or refrigerated rather than frozen.
Can I use a different pasta shape?
I often use penne or ziti if I don’t have rigatoni, and it still works perfectly.
How can I make this dish lighter?
I sometimes use half-and-half instead of heavy cream and add more vegetables to balance the richness.
Conclusion
I enjoy this Sausage Rigatoni Pasta because it’s comforting, flavorful, and easy to make with ingredients I usually have on hand. It’s a reliable recipe I come back to whenever I want a satisfying homemade pasta dish.
PrintSausage Rigatoni Pasta
A comforting and hearty sausage rigatoni pasta made with savory Italian sausage, tender pasta, and a rich, creamy tomato sauce that comes together quickly for a satisfying homemade meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes (adjust to taste)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside, reserving a little pasta water.
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned. Remove and set aside.
- In the same skillet, add the diced onion and cook until soft. Stir in the garlic and cook until fragrant.
- Add tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for about 10 minutes.
- Stir in the heavy cream until the sauce is smooth and creamy.
- Add the cooked sausage back to the sauce, then add the rigatoni and toss until well coated. Add a splash of reserved pasta water if needed.
- Finish with grated Parmesan cheese and fresh herbs. Serve warm.
Notes
- Adjust red pepper flakes to control spice level.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Reserve pasta water to adjust sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 95 mg
