Creamy Sausage Rigatoni Recipe – Easy Comfort Dinner

Name: Creamy Sausage Rigatoni Recipe – Easy Comfort Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage (mild or hot); 1 cup heavy cream; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; ¾ cup Parmesan cheese, grated; 1 tbsp olive oil; Salt and pepper to taste; Fresh parsley (optional, for garnish)

Posted on November 22, 2025

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Picture this: It’s 6:00 PM, you’re starving, and you’re staring at your pantry wondering what to make for dinner. That was me last Thursday. I wanted something comforting, full of flavor, but also quick enough to pull together before my kids started asking for snacks. Enter: Creamy Sausage Rigatoni.

This recipe has become one of my go-to dinners because it checks all the boxes—easy, indulgent, and always a crowd-pleaser. Plus, it’s made with ingredients I usually already have in the kitchen, so there’s no last-minute grocery store run. Ready to whip up something amazing?

Why You’ll Love This Recipe

Okay, let me just say—this dish is like a warm hug. It’s everything you love about comfort food: creamy, cheesy, and satisfying. But it’s also deceptively simple to make. Here’s why I keep coming back to it:

Rich and creamy sauce: Made with heavy cream and Parmesan, it coats every piece of rigatoni perfectly. No dry pasta here!
Big, bold flavors: Italian sausage adds a kick of spice, while garlic and onions provide that classic savory depth.
Done in 30 minutes: Seriously—this is faster than ordering takeout, and you don’t have to wait for delivery.
One pan for the sauce: Less cleanup, more time to relax after dinner. You’re welcome.

This recipe feels fancy enough for date night but is simple enough for a random Tuesday. Trust me, once you try it, you’ll be making it on repeat.

What Ingredients You’ll Need

You don’t need a ton of fancy ingredients to make this dish. In fact, you probably have most of these in your fridge or pantry already. Here’s the breakdown:

Rigatoni pasta (12 oz / 340g): The hearty shape of rigatoni is perfect for holding onto the creamy sauce. Penne works too, but rigatoni is my favorite.
Italian sausage (1 lb / 450g): Use mild or hot based on your spice preference. I personally love hot sausage for that little kick.
Heavy cream (1 cup / 240ml): The magic ingredient for the creaminess. Don’t try to swap this for milk—it won’t be the same.
Onion (1 medium, diced): Adds sweetness and depth to the sauce.
Garlic (3 cloves, minced): Because garlic makes everything better.
Crushed tomatoes (1 can, 14 oz / 400g): These balance the richness of the cream and bring a little acidity to the dish.
Parmesan cheese (¾ cup / 75g, grated): Use the good stuff if you can—it makes a huge difference in flavor.
Olive oil (1 tbsp): For sautéing the onions and garlic.
Salt and pepper: To season the sauce to perfection.
Fresh parsley (optional, for garnish): Adds a pop of color and freshness.

Quick note: If you don’t have rigatoni, you can use penne, ziti, or even bowtie pasta. This recipe is super forgiving when it comes to substitutions.

Equipment Needed

You don’t need a fancy setup to make this recipe. Here’s what I use:

Large skillet or sauté pan: This is where the magic happens—your sauce will come together here.
Large pot: For boiling the pasta. A standard 6-quart pot works great.
Colander: For draining the pasta.
Wooden spoon or spatula: For stirring the sauce and breaking up the sausage.
Measuring cups and spoons: Precision counts when making the sauce.

If you’re like me, you probably have all of these in your kitchen already. No need to overcomplicate things!

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these simple steps and you’ll have Creamy Sausage Rigatoni on the table in no time:

Boil the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve ½ cup (120ml) of pasta water before draining.
Sauté the onions and garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Cook the sausage: Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess grease if needed.
Add the tomatoes: Pour the crushed tomatoes into the skillet and stir to combine. Let it simmer for 5 minutes to meld the flavors.
Make it creamy: Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
Finish the sauce: Stir in the grated Parmesan cheese and reserved pasta water. This will make the sauce extra creamy and help it coat the pasta perfectly.
Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss until every piece is coated in the creamy sausage sauce. Taste and adjust seasoning with salt and pepper.
Serve: Transfer to a serving dish and garnish with fresh parsley if desired. Serve warm!

That’s it—dinner is ready in just 30 minutes. Told you it was easy!

My Best Tips & Techniques

After making this recipe more times than I can count, here are my top tips:

Don’t skip the pasta water: It’s starchy and helps bind the sauce to the pasta, making it silky and smooth.
Use fresh Parmesan: Pre-grated cheese just doesn’t melt the same way. It’s worth the extra minute to grate it fresh.
Let the sauce simmer: Giving the sauce a few minutes to simmer after adding the tomatoes ensures all the flavors meld beautifully.
Test your pasta: Don’t rely solely on the timer—taste a piece to make sure it’s perfectly al dente.

Oh, and one last thing: If you accidentally make too much, don’t worry—this reheats like a dream.

Ways to Mix It Up

Want to put your own spin on this recipe? Here are some variations I’ve tried that work really well:

Spicy Kick: Add red pepper flakes to the sauce for an extra hit of heat.
Veggie Boost: Stir in baby spinach or kale during the last 2 minutes of cooking for added greens.
Mushroom Magic: Sauté sliced mushrooms with the onions for an earthy twist.
Cheesy Upgrade: Mix in a handful of shredded mozzarella or fontina for an even cheesier sauce.
Herb Explosion: Add fresh basil or oregano along with the parsley for a brighter flavor.

Have fun experimenting! This recipe is super versatile, so don’t be afraid to try something new.

Serving Ideas & Storage

This Creamy Sausage Rigatoni is a dream to serve and store. Here’s how to make the most of it:

Serving Suggestions

For dinner: Pair it with a simple green salad and crusty garlic bread for a complete meal.
For meal prep: Divide into individual containers for easy grab-and-go lunches throughout the week.
For a crowd: Double the recipe and serve family-style at your next gathering. Trust me, people will ask for the recipe.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of cream to loosen the sauce.
Freezer: Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Pro tip: If you’re reheating leftovers, add a sprinkle of fresh Parmesan and parsley to make them taste just as good as the first day.

Nutritional Info & Health Benefits

Here’s a quick look at the nutritional breakdown for Creamy Sausage Rigatoni (per serving):

Nutrient	Amount
Calories	450
Protein	18g
Carbs	52g
Fat	18g
Sodium	900mg

While this isn’t a “light” recipe, it’s definitely a satisfying meal that will keep you full for hours. The sausage adds protein, and the cream and cheese create that luxurious texture we all crave.

Looking for a lighter option? You can swap the heavy cream for half-and-half and cut back on the Parmesan for a leaner version.

Final Thoughts

So there you have it—my Creamy Sausage Rigatoni recipe in all its glory. I’ve made this more times than I can count, and it never disappoints. Whether you’re cooking for family, friends, or just yourself, this dish is bound to be a hit.

Feel free to customize it and make it your own. Add your favorite veggies, switch up the cheese, or play with different types of pasta. Cooking is all about experimenting!

If you try this recipe, I’d love to hear what you think! Drop a comment below or tag me on Pinterest so I can see your version.

Happy cooking—I hope your kitchen smells as amazing as mine does right now!

FAQs

Q: Can I use a different type of pasta?

A: Absolutely! Penne, ziti, or bowtie pasta all work well. Just make sure it’s a sturdy shape that can hold onto the sauce.

Q: Can I make this ahead of time?

A: Yes! You can make the sauce ahead and refrigerate it for up to 3 days. Reheat it gently on the stove and toss with freshly cooked pasta when you’re ready to serve.

Q: What can I use instead of heavy cream?

A: You can use half-and-half for a lighter option. I’ve also tried it with plain Greek yogurt, but you’ll need to thin it out with a little milk or chicken broth. Just don’t skip the creamy element—it’s essential!

Q: Can I freeze the leftovers?

A: Yes, this freezes beautifully! Portion the rigatoni into airtight containers and freeze for up to 3 months. Reheat on the stove with a splash of cream or milk to bring the sauce back to life.

Q: What if I don’t have Parmesan cheese?

A: No problem! Pecorino Romano or Grana Padano are great substitutes. If you don’t have those, you can use a sharp white cheddar, though the flavor will be slightly different.

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