Perfect for Sunday dinner.
Creamy Sausage Rigatoni is an easy pasta dinner with a silky tomato cream sauce, browned Italian sausage, and plenty of parmigiano reggiano. It’s rich and comforting and great for the cooler months.
Ingredients
Browned Italian sausage is tossed with rigatoni and a creamy tomato sauce. Tomato paste and passata create the base of the sauce, while heavy cream, parmigiano reggiano, and pasta water make it rich and silky.
- rigatoni – or a similar short cut pasta of your choice, I often use mezzi rigatoni
- olive oil – to start our sauce
- sweet italian sausage – you can also use hot if you prefer a little more heat
- shallot – milder than an onion
- garlic cloves – fresh and minced
- tomato paste – adds an extra layer of richness and flavor to the sauce
- passata – or tomato puree if you can’t find it
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- crushed red pepper flakes – just a pinch
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- heavy cream
- pasta water – reserved from cooking your pasta
How to Make Creamy Sausage Rigatoni
Cook the Rigatoni: Cook the rigatoni until just shy of al dente, reserving some of the pasta water before draining.
Brown the Sausage: Cook the Italian sausage until deeply browned with crispy edges. Remove it from the skillet while you build the sauce.
Build the Sauce: Cook the shallot and garlic in the rendered sausage fat, then add the tomato paste and cook stirring often until it turns a deep brick red.
Finish the Sauce: Add the passata and seasonings and let the sauce simmer. Reduce the heat and stir in the heavy cream.
Finish the Pasta: Return the sausage to the skillet and add the rigatoni, parmigiano reggiano, and reserved pasta water. Toss until the sauce is silky and coats the pasta.
Serve: Serve immediately with extra grated parmigiano reggiano!
What to Serve with Creamy Sausage Rigatoni
This dish is rich and filling, simple sides work best!
Think a crisp green salad with a light vinaigrette, garlic bread, or a simple vegetable side like green beans or zucchini.
My go to is often a caesar salad or zucchini coins.
How to Make Creamy Sausage Rigatoni Ahead of Time
This pasta is best served immediately while the sauce is creamy and silky. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a small splash of water or cream to loosen the sauce.
Baked Ziti is a great make ahead option!
Equipment I Use to Make Creamy Sausage Rigatoni
- Stainless Steel Frying Pan – Perfect for whipping up the sauce
- Microplane – so helpful for grating cheese
Frequently Asked Questions
Can I use hot Italian sausage?
Absolutely. Hot Italian sausage can be substituted for the sweet Italian sausage if you want a spicier pasta.
What is passata?
Passata is strained, uncooked tomato puree with a smooth consistency. It creates a smooth tomato sauce without the texture of crushed or diced tomatoes. If you don’t have passata, substitute an equal amount of tomato puree or blend canned whole tomatoes until smooth.
Can I use half-and-half instead of heavy cream?
Half-and-half can work, but the finished sauce will be slightly thinner and less rich. Work with less reserved pasta water to start to avoid overly thinning the sauce.
Creamy Sausage Rigatoni
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
Description
Creamy Sausage Rigatoni with browned sausage, tomato sauce, heavy cream, and parmigiano reggiano.
Ingredients
- 8 oz rigatoni
- 1 tablespoon olive oil
- ½ lb sweet Italian sausage (about 2 links), casings removed
- 1 medium shallot, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup passata
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ¾ cup heavy cream
- ¾ cup parmigiano reggiano, finely grated, plus more for serving
- Reserved pasta water
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz rigatoni until just shy of al dente. Reserve ¾ cup pasta water before draining.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add ½ pound sweet Italian sausage, breaking it into bite-sized pieces. Cook for 7-9 minutes until deeply browned with crispy bits. Transfer the sausage to a plate, leaving about 1 tablespoon of the rendered fat in the skillet.
- Reduce the heat to medium. Add the diced shallot and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a deep brick red color.
- Pour in 1 cup passata. Stir in ¾ teaspoon kosher salt, ½ teaspoon black pepper, and the ¼ teaspoon crushed red pepper flakes. Simmer for 5 minutes.
- Reduce the heat to low and stir in ¾ cup heavy cream until smooth. Return the browned sausage to the skillet.
- Add the cooked rigatoni, ¾ cup grated parmigiano reggiano, and about ½ cup reserved pasta water. Toss until the cheese melts and the sauce becomes silky and coats the pasta, adding more pasta water as needed.
- Serve immediately with more grated parmigiano reggiano!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stovetop
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