Name: Creamy Italian Sausage Rigatoni
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage; 2 cloves garlic, minced; 1 medium onion, chopped; 1 can (14.5 oz) diced tomatoes; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped

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why make this recipe

This dish is warm, quick, and full of flavor. It mixes sausage, cream, and cheese for a rich sauce that clings to rigatoni. The meal comes together fast and makes good leftovers.

introduction

This recipe makes a creamy pasta that many people like. It uses basic pantry items and fresh basil for a bright touch. If you want a different sausage idea, you can also look at this beef breakfast sausage recipe for inspiration.

how to make Creamy Italian Sausage Rigatoni

Start by cooking the pasta and browning the sausage. Add onion and garlic until soft, then stir in tomatoes and cream. Let the sauce warm and thicken, then toss the pasta in. Finish with Parmesan and basil.

For tips on browning and draining fat, see this useful guide on sausage cooking how to cook sausage.

Ingredients :

Rigatoni pasta
Italian sausage
Garlic
Onions
Tomatoes
Cream
Parmesan cheese
Fresh basil

Directions :

Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the Italian sausage over medium heat until browned.
Add chopped garlic and onions to the skillet and sauté until softened.
Stir in diced tomatoes and cream, simmering until heated through.
Add the cooked rigatoni to the skillet and toss to coat in the sauce.
Stir in grated Parmesan cheese and fresh basil.
Serve warm and enjoy your creamy rigatoni!

how to serve Creamy Italian Sausage Rigatoni

Serve hot in shallow bowls. Add extra Parmesan and a few basil leaves on top. A simple green salad or garlic bread pairs well.

how to store Creamy Italian Sausage Rigatoni

Cool the pasta to room temperature, then put into an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.

tips to make Creamy Italian Sausage Rigatoni

Cook the rigatoni just until al dente so it holds up in the sauce.
Remove cooked sausage from the pan and drain excess fat if it feels greasy.
Add the pasta to the sauce off the heat and toss to coat well.
For more sausage ideas and handling tips, check this sausage recipes page.

variation (if any)

Swap Italian sausage for chicken or turkey sausage for a lighter dish.
Add spinach or mushrooms for extra veg.
Use crushed red pepper for a spicy kick.
Replace cream with half-and-half for a lighter sauce.

FAQs

Q: Can I use a different pasta?
A: Yes. Penne or ziti work well if you do not have rigatoni.

Q: Can I make this ahead for a party?
A: You can cook and cool it, then store in the fridge. Reheat slowly and add a little cream or water.

Q: Is this freezer safe?
A: You can freeze it, but texture may change. Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Q: Can I make this dairy free?
A: Try using a dairy-free cream and a lactose-free cheese or skip the cheese.

Conclusion

If you want another creamy sausage rigatoni idea, see this similar recipe at Creamy Parmesan Sausage Rigatoni – South Your Mouth.