Key Takeaways:
- Ready in just 30 minutes with minimal prep
- One-pot wonder saves on cleanup time
- Perfect balance of creamy sauce and spicy sausage
- Makes exactly 4 generous servings
Meet Your New Weeknight Hero
Weeknight dinners can be a real challenge. You want something satisfying and homemade, but time isn’t on your side.
This Creamy Sausage Rigatoni recipe solves that problem beautifully.
With just one pot and 30 minutes, you’ll create a restaurant-worthy pasta dish that will have everyone asking for seconds. The creamy sauce coats every ridge of the rigatoni, while the Italian sausage adds just the right amount of flavor and spice.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 720 |
| Protein | 28g |
| Carbohydrates | 65g |
| Fat | 38g |
| Fiber | 4g |
| Sodium | 880mg |
| Sugar | 8g |
Serving size: 1/4 of recipe (approximately 1.5 cups)
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rigatoni pasta | 12 oz (340g) | About 3/4 of a standard box |
| Italian sausage | 1 lb (454g) | Mild or hot, casings removed |
| Yellow onion | 1 medium | Finely diced (about 1 cup) |
| Garlic | 4 cloves | Minced |
| Heavy cream | 1 cup (240ml) | Room temperature works best |
| Chicken broth | 1 cup (240ml) | Low-sodium preferred |
| Crushed tomatoes | 14 oz (400g) can | Not tomato sauce or paste |
| Parmesan cheese | 1/2 cup (50g) | Freshly grated, plus more for serving |
| Red pepper flakes | 1/4 tsp | Optional, for heat |
| Salt | 1 tsp | Plus more for pasta water |
| Black pepper | 1/2 tsp | Freshly ground |
| Olive oil | 2 tbsp | |
| Fresh basil | 1/4 cup | Roughly chopped, for garnish |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For cooking pasta and sauce |
| Colander | For draining pasta |
| Wooden spoon | For breaking up sausage |
| Measuring cups | For liquid and dry ingredients |
| Measuring spoons | For spices and oil |
| Chef’s knife | For chopping vegetables |
| Cutting board | For prep work |
| Cheese grater | For fresh Parmesan |
Possible Substitutions
- Pasta: Penne or ziti can replace rigatoni
- Meat: Ground beef or turkey can substitute for sausage
- Cream: Half-and-half works but makes a thinner sauce
- Cheese: Romano or Pecorino can replace Parmesan
- For gluten-free: Use gluten-free pasta (cook according to package)
- For dairy-free: Use coconut cream instead of heavy cream
Step-by-Step Instructions
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Preparation Phase
- Get organized
- Find the recipe (which you’re reading now!)
- Take a deep breath – this is an easy recipe, perfect for beginners
- Clear your kitchen counter of any clutter
- Read through all the steps before starting so there are no surprises
- Gather all ingredients and place them on your counter
- Check that you have all the necessary tools ready
- Wash your hands thoroughly with soap and water for 20 seconds
- Measure your ingredients
- Open your box of rigatoni and measure out 12 oz (use a kitchen scale if you have one, or estimate 3/4 of a standard 16 oz box)
- If using sausage links with casings, remove casings by cutting a slit lengthwise with a knife and peeling off the casing
- Measure 1 cup of heavy cream by filling a liquid measuring cup to the 1-cup line
- Measure 1 cup of chicken broth using the same liquid measuring cup (rinse between ingredients)
- Measure 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp red pepper flakes using measuring spoons
- Measure 2 tbsp olive oil (2 tablespoons = 1/8 cup if you prefer using a liquid measuring cup)
- Prepare your vegetables
- Place your cutting board on a flat, stable surface
- Cut off both ends of the onion with a sharp knife
- Cut the onion in half from top to bottom
- Peel off the outer layer of skin
- Place one half cut-side down and make horizontal cuts, then vertical cuts, then slice across to dice
- Repeat with the other half to get about 1 cup of diced onion
- For garlic, separate 4 cloves from the bulb
- Place each clove under the flat side of your knife and press down firmly to crush slightly
- Remove the papery skin
- Mince the garlic by chopping it finely with your knife until pieces are very small (about 1/8 inch)
- Rinse basil leaves under cold water and pat dry with paper towels
- Stack basil leaves, roll them up like a cigar, and slice across to create thin strips
- Set all prepped ingredients aside, keeping them separate
- Grate the cheese
- Place your cheese grater over a clean plate or bowl
- Hold the chunk of Parmesan firmly and rub it against the small holes of the grater
- Grate until you have 1/2 cup of cheese
- Set aside some extra cheese for garnish
Cooking Phase
- Cook the pasta
- Place your large pot on the stove
- Fill it about 3/4 full with cold water (approximately 4 quarts/3.8L)
- Add 1 tablespoon of salt to the water (it should taste like seawater)
- Turn heat to high and cover with lid to bring to a boil faster
- Wait until water is rapidly boiling with large bubbles breaking at the surface
- Add the rigatoni pasta to the boiling water
- Stir immediately with a wooden spoon to prevent sticking
- Set a timer for 2 minutes less than the package directions (usually about 9-10 minutes)
- Stir occasionally during cooking
- While pasta cooks, place your colander in the sink
- When timer beeps, check pasta by taking one piece out with a spoon and biting it – it should be slightly firmer than you’d like to eat
- Before draining, use a measuring cup to scoop out and reserve 1/2 cup of the pasta water
- Carefully pour pasta into the colander to drain (watch out for steam!)
- Do not rinse the pasta – the starch helps the sauce stick
- Leave pasta in the colander and set aside
- Return the empty pot to the stove
- Brown the sausage
- Turn heat to medium under the empty pot
- Add 2 tablespoons olive oil and tilt the pot to coat the bottom
- Wait about 30 seconds until the oil shimmers slightly
- Add all the sausage meat to the pot
- Let it sit untouched for 1 minute to begin browning
- Use a wooden spoon to break the sausage into small, bite-sized pieces (about the size of a dime)
- Continue to cook, stirring occasionally, for 5-6 minutes
- You’ll know it’s ready when no pink color remains and some pieces are starting to brown
- Tip for beginners: If oil is splattering, slightly lower the heat
- Cook the aromatics
- Add all the diced onion to the pot with the cooked sausage
- Stir to combine with the sausage
- Cook for 3-4 minutes, stirring occasionally
- You’ll notice the onions becoming translucent (partially see-through) and softer
- Add the minced garlic to the pot
- Stir continuously for exactly 30 seconds
- Very important warning: Watch carefully and don’t let the garlic brown or burn, as it will taste bitter. If the pan seems too hot, temporarily remove from heat
- Create the sauce base
- Open the can of crushed tomatoes (use a can opener if needed)
- Pour the entire can of crushed tomatoes into the pot
- Pour in the 1 cup of chicken broth
- Use your wooden spoon to scrape the bottom of the pot – this removes the flavorful browned bits (called “fond”)
- Stir everything to combine completely
- Turn heat up slightly to bring to a gentle simmer (small bubbles appearing around the edge)
- Once simmering, reduce heat to maintain the simmer without boiling over
- Let simmer for 5 minutes, stirring occasionally
- You’ll notice the sauce beginning to thicken slightly
- Finish the sauce
- Reduce heat to medium-low
- Pick up your measuring cup of heavy cream
- Pour the cream in slowly while stirring with your wooden spoon
- Add the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using)
- Stir to incorporate everything evenly
- Allow the sauce to simmer gently for 2-3 minutes
- You’ll notice it thickening slightly – it should coat the back of a spoon
- Beginner tip: If sauce looks too thick (like very heavy cream), add 2 tablespoons of the reserved pasta water and stir
- Combine pasta and sauce
- Add the drained pasta from the colander to the pot with the sauce
- Using a wooden spoon or tongs, gently toss the pasta to coat every piece with sauce
- Sprinkle half of the grated Parmesan cheese (about 1/4 cup) over the pasta
- Stir again until the cheese melts and disappears into the sauce
- Add the remaining Parmesan and stir once more
- Let everything cook together for 1-2 minutes
- The pasta will finish cooking and absorb some of the sauce
- Visual cue: The sauce should cling to the pasta without pooling too much at the bottom
- Final adjustments
- Turn off the heat
- Take a small taste of the pasta (be careful, it’s hot!)
- If it needs more salt, add a pinch at a time, stirring and tasting between additions
- If the sauce seems too thick, add a splash of the reserved pasta water
- If too thin, let it sit for 2 minutes – it will thicken as it cools slightly
- Troubleshooting: If pasta is still too firm, turn heat back on low and cook 1-2 minutes more
Serving
- Plate the pasta
- Let the pasta rest in the pot for 1 minute to allow the sauce to set
- Use a large spoon or pasta server to divide the pasta evenly among four plates or bowls
- Make sure each serving gets plenty of sausage pieces
- Sprinkle each serving with some of the extra grated Parmesan
- Scatter the chopped basil evenly over each plate
- Serve immediately while hot
- Optional: Place the Parmesan at the table so everyone can add more to taste
Troubleshooting
| Problem | Solution |
|---|---|
| Sauce is too thin | Simmer longer to reduce, or add 1-2 tbsp more Parmesan |
| Sauce is too thick | Add reserved pasta water, 1 tbsp at a time |
| Pasta is too firm | Cook 1-2 minutes longer in the sauce |
| Pasta is too soft | Next time, cook pasta for less time before adding to sauce |
| Sauce breaks/separates | Lower heat and whisk vigorously to re-emulsify |
| Too spicy | Add a splash more cream to mellow heat |
| Not spicy enough | Add more red pepper flakes, 1/8 tsp at a time |
| Garlic burned | Remove burned pieces if possible; next time, cook garlic for less time |
| Onions browning too fast | Lower heat and add a tablespoon of water to slow cooking |
| Sausage sticking to pot | Next time, make sure to use enough oil and let it heat properly |
Variations & Substitutions
Make It Lighter
- Use turkey sausage instead of pork
- Substitute half-and-half for heavy cream
- Add 1 cup of spinach for extra nutrients
Make It Vegetarian
- Omit sausage
- Add 8 oz sliced mushrooms and 1 diced bell pepper
- Cook vegetables where you would cook the sausage
Make It Extra Cheesy
- Add 1/2 cup shredded mozzarella along with the Parmesan
- Top with 2 tbsp ricotta per serving before garnishing
Add Vegetables
- Stir in 1 cup baby spinach during the final minute of cooking
- Add 1 cup frozen peas when you add the pasta back to the sauce
- Mix in 1 cup roasted red peppers, cut into strips
Storage & Reheating
Refrigerator Storage
- Allow pasta to cool completely at room temperature (no more than 2 hours)
- Transfer to an airtight container with a lid
- Press a piece of plastic wrap directly onto the surface to prevent a skin from forming
- Seal container tightly
- Store in refrigerator for up to 3-4 days
Freezer Storage
- Cool completely
- Divide into individual portions in freezer-safe containers
- Leave 1/2 inch space at the top for expansion
- Label with date and contents
- Freeze for up to 3 months
- Beginner tip: Freeze flat in zipper bags for faster thawing
Reheating Instructions
- Microwave Method:
- Place single portion in microwave-safe bowl
- Add 1 tablespoon of water or milk
- Cover with microwave-safe lid or paper towel
- Heat on 70% power for 2 minutes
- Stir thoroughly
- Heat for additional 30-second intervals until hot throughout (165°F)
- Stovetop Method:
- Place portion in small saucepan
- Add 1-2 tablespoons water, milk, or broth
- Heat over medium-low heat
- Stir frequently to prevent sticking
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- Oven Method:
- Preheat oven to 350°F (175°C)
- Place pasta in oven-safe dish
- Add 2 tablespoons of water, milk, or broth and stir
- Cover tightly with aluminum foil
- Heat for 15-20 minutes until center reaches 165°F
- Stir halfway through heating time
Safety Notes & Tips
Food Safety
- Always wash hands before and after handling raw meat
- Cook sausage to 160°F (71°C) internal temperature
- Use separate cutting boards for meat and vegetables
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to 165°F (74°C) before eating
- Never taste food to check if it’s spoiled – when in doubt, throw it out
Beginner Tips
- Perfect pasta: Bite test a piece of pasta before draining – it should be slightly firmer than you’d like to eat
- Sausage selection: Mild Italian sausage is less spicy than hot – choose based on your preference
- Cream tip: Heavy cream shouldn’t be boiled vigorously or it may separate
- Time management: Start heating pasta water first as it takes the longest
- Cheese advice: Pre-grated cheese often contains anti-caking agents that prevent proper melting – grating your own is worth it
Serving Suggestions
- Pair with a simple green salad dressed with lemon and olive oil
- Serve with garlic bread to soak up extra sauce
- A light, acidic red wine like Chianti pairs beautifully
- For kids, serve with a side of steamed broccoli to add color and nutrition
This Creamy Sausage Rigatoni hits all the right notes – it’s quick, flavorful, and satisfying. The combination of spicy sausage and rich cream creates a balanced sauce that clings to every bite of pasta. Best of all, it comes together in just 30 minutes, making it the perfect solution for busy weeknights when you still want something homemade and delicious.
