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Silky rigatoni with Italian sausage makes the house smell incredible and gives you a rich, creamy sauce that hugs every noodle. When the weather gets cold and my crew wants something warming but bold, this is my top pick for tasty Italian comfort.
The first time I threw this together was right before some friends dropped by. Even after the plates were cleared, they asked for seconds every single time since.
Tasty Ingredients
- Rigatoni pasta: the chunky shape grabs all the sauce. Bronze-cut? Even better for that soak-up
- Heavy cream: makes everything extra luscious and smooth in your sauce
- Red chili flakes: pop in just a gentle kick that cuts through the creamy stuff
- Fresh basil and oregano: add a pop of freshness—fresh is best, but dry works if that’s what you have
- Canned whole or crushed tomatoes: the backbone of all that sauce flavor. If you spot San Marzano, snag 'em
- Italian sausage: gives you all those herby, savory notes. Look for ones with big flecks of green from the butcher
- Large onion: sweetens things up and balances that rich sausage—go for a heavy one
- Garlic cloves: real-deal Italian aroma and zing, always use fresh
- Salt and pepper: punch up every other flavor—keep tasting as you go
- Grated Parmesan cheese: sharp and savory, the finish you want. Grate it yourself if possible
- Extra-virgin olive oil: a fruity base to get things going and deepen the taste
Simple Instructions
- Serve:
- Scoop pasta into bowls. Top with lots of fresh basil and a last sprinkle of Parmesan. Dive in while it’s hot
- Combine Pasta and Sauce:
- Mix drained pasta right into the warm sauce and stir gently. If you’re craving a thicker bite, let it bubble all together for up to 10 extra minutes
- Make It Creamy:
- Pour in cream, toss in a cup of Parmesan, and mix it up until you’ve got a luscious, pink sauce. Taste, and tweak the seasoning if it needs it after a few minutes
- Prepare the Sauce:
- Tomatoes go in after the sausage is golden. If they’re whole, blitz them quickly smooth first. Stir in chopped basil, oregano, chili flakes, salt, and pepper. Bring it to a fast boil, then drop to a simmer for another 5-7 minutes
- Cook the Pasta:
- Pasta water gets salted well and brought to a boil. Toss in rigatoni to cook till al dente, usually 9–11 minutes. Drain it but skip rinsing so the sauce clings
- Cook the Sausage and Vegetables:
- Crank on medium heat and splash olive oil in a big pot. Toss in chopped onion and let it get soft and clear, about 7-8 minutes. Add garlic and sausage (crumbled up), browning it for another 7-8 minutes till it’s cooked through. Break it up well as it cooks
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The first time my niece helped me grate cheese for this, she couldn’t get enough of the nutty scent—and now she insists she’s the family cheese grater every time.
Keeping Leftovers
Let the pasta cool, then stash in a tight-lidded container in the fridge for up to four days. To reheat, toss in a splash of cream or milk to bring the silkiness back. You can freeze just the sauce too if you want to save part for later
Swap Options
If you want to make it lighter, try turkey or chicken sausage. Out of heavy cream? Half-and-half is okay—the result’s just a little thinner. Ziti or penne will work fine if rigatoni’s missing from the pantry
Great Pairings
Serve up with a side of peppery greens like arugula to balance all the richness. Something crusty is great to mop up every bit of sauce. Finish with drizzle of olive oil or a dusting of extra chili flakes if you like a bigger kick
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Cultural Backstory
Rigatoni’s got those big ridges so it grabs on to sauce, which is why central and southern Italy loves it. Creamy sausage-tomato sauces really catch on in Italian American kitchens where rich cream gets mixed with those herby Italian flavors to feed a big, hungry crew
FAQs About the Recipe
- → Is a different pasta okay to use?
Sure thing! You can swap in ziti or penne if you can't find rigatoni. Just check the package for how long to cook it so your pasta isn't too soft or too firm.
- → Should I grab mild or spicy Italian sausage?
Both are tasty! Mild keeps things mellow, while spicy gives your meal an extra little kick.
- → Will dried herbs work instead of fresh ones?
If you’re out of fresh basil or oregano, dried is totally fine. Remember to use about a tablespoon of dried for every quarter cup of fresh herbs you’d normally add.
- → How can I make the sauce thicker?
Just simmer the sauce a little longer to cook off extra liquid or sprinkle in some more Parmesan if you like it extra creamy.
- → Any tips for warming up leftovers?
Put leftovers in a pan on low. Add a splash of cream or milk so it loosens up and keeps its creamy texture.
- → Can I get some things ready before serving?
You bet! Whip up the sauce ahead of time, stash it in the fridge, and mix in freshly cooked pasta right when you want to eat for best results.