If you’re craving a hearty, comforting pasta dish that comes together without any fuss, this Easy Sausage Rigatoni Recipe is your new best friend. Rich Italian sausage mingles effortlessly with a luscious tomato and cream sauce, coating each rigatoni with incredible flavor and just the right amount of indulgence. Whether it’s a busy weeknight or a casual weekend dinner, this recipe delivers big on taste and satisfaction with simple ingredients and straightforward steps. Get ready to fall in love with pasta all over again!
Ingredients You’ll Need
Grab these simple yet flavorful ingredients to make an unforgettable Easy Sausage Rigatoni Recipe. Each one plays a vital role—from the spicy or mild Italian sausage that brings the savory punch, to the creamy finish that smooths out the tomato sauce perfectly.
- 8 ounces uncooked rigatoni: The perfect pasta shape to cradle the rich sauce and sausage pieces.
- 16 ounces Italian sausage (spicy or mild): Choose your heat level; it’s the protein star that makes the dish hearty.
- 1/2 medium onion (chopped): Adds sweetness and depth when sautéed with the sausage.
- 3 cloves garlic (minced): Infuses the sauce with aromatic warmth and flavor.
- 1 (14 ounce) can diced tomatoes (with juices): Brings vibrant color and juicy texture to the sauce.
- 1 (14 ounce) can crushed tomatoes: Provides a thick and luscious tomato base.
- 1/2 cup heavy/whipping cream: Adds a velvety richness that balances the acidity of the tomatoes.
- Fresh basil, torn (optional but recommended): Offers a fresh herbal note that brightens the sauce beautifully.
- Salt & pepper (to taste): Enhances all the flavors and customizes seasoning to your liking.
- Freshly grated parmesan cheese (optional): A finishing touch for complexity and umami.
How to Make Easy Sausage Rigatoni Recipe
Step 1: Cook the Rigatoni
Start by filling a large pot with salted water and bringing it to a boil. Cooking the rigatoni al dente is key—it should be tender yet with a slight bite to complement the robust sausage sauce perfectly. Follow the package directions for timing, then drain and set aside.
Step 2: Brown the Sausage and Onion
While the pasta cooks, heat a skillet over medium-high heat and add the Italian sausage, breaking it up with a spoon as it cooks. Toss in the chopped onion and sauté until both the sausage is browned and the onion turns translucent, about 8 to 10 minutes. This step is where the base flavor of the dish really develops.
Step 3: Add Garlic
Once the sausage and onion mix is nicely browned, stir in the minced garlic. Cook it just for about one minute until fragrant—be careful not to burn it because garlic can turn bitter quickly if overcooked.
Step 4: Drain Excess Fat
Italian sausage releases some fat while cooking. Scoop out a bit of this from the pan so your sauce won’t be overly greasy but keep some for flavor. You want a balance that enhances, not overwhelms.
Step 5: Simmer with Tomatoes
Add both the diced tomatoes with their juices and the crushed tomatoes to the pan. Bring everything to a simmer, then reduce the heat if it bubbles too strongly. Let the sauce gently cook for about 10 minutes to marry all those fantastic flavors.
Step 6: Finish with Cream and Basil, Toss with Pasta
Stir in the heavy cream and torn fresh basil if using. Taste the sauce and season with salt and pepper to your preference. Cook for another minute or two until creamy and heated through. Finally, toss the drained rigatoni right into the sauce, making sure every tube is lovingly coated. Your Easy Sausage Rigatoni Recipe is ready to enjoy!
How to Serve Easy Sausage Rigatoni Recipe
Garnishes
Finish your plates with a sprinkle of freshly grated parmesan cheese and a few torn basil leaves for color and a fresh, herbal pop. A dash of crushed red pepper flakes is wonderful if you want to amp up the heat and complement the sausage’s flavors beautifully.
Side Dishes
This dish is quite satisfying on its own, but pairing it with a crisp green salad or garlic bread can round out the meal elegantly. A simple arugula salad with lemon vinaigrette or roasted vegetables adds bright contrasts to the creamy richness of the rigatoni.
Creative Ways to Present
For a fun twist, serve the Easy Sausage Rigatoni Recipe in individual oven-safe bowls topped with extra cheese, then broil briefly for a bubbly, golden crust. It’s a stunning presentation guaranteed to impress at dinner parties or family meals alike.
Make Ahead and Storage
Storing Leftovers
Leftover sausage rigatoni keeps well in an airtight container in the refrigerator for 3 to 4 days. Be sure to cool it completely before sealing the container to maintain freshness and prevent sogginess.
Freezing
You can freeze this pasta dish, though fresh pasta sauces with cream sometimes change texture when thawed. If freezing, portion it into single servings and use freezer-safe containers, then thaw overnight in the fridge before reheating.
Reheating
Reheat gently over medium-low heat on the stove with a splash of water or broth to loosen the sauce, stirring frequently. Microwaving is convenient but adding a bit of liquid helps restore the creamy consistency and prevents drying out.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage can be a leaner substitute. Just be sure to choose a well-seasoned variety or add extra Italian herbs to keep the bold flavor you want in this Easy Sausage Rigatoni Recipe.
Is it okay to skip the cream in the sauce?
Yes, you can skip the cream for a lighter tomato sauce, but keep in mind the richness and creaminess will be less pronounced. To preserve some silky texture, you might add a splash of olive oil or a bit of grated cheese at the end.
Can I make this recipe vegetarian?
While this version hinges on Italian sausage, you can swap it for plant-based sausage alternatives or sautéed mushrooms for a meaty texture, maintaining much of the heartiness in your Easy Sausage Rigatoni Recipe.
What kind of Italian sausage is best?
Whether you like it spicy or mild, use good quality Italian sausage with a robust flavor and natural casings if possible. You can find it fresh at a butcher or in the refrigerated meat section of your grocery store.
Can I prepare the sauce in advance?
Yes! The sausage tomato sauce can be made a day ahead and refrigerated. Reheat gently and toss with freshly cooked rigatoni just before serving to keep the pasta texture perfect.
Final Thoughts
That’s it—the ultimate crowd-pleaser that’s both simple and packed with flavor: the Easy Sausage Rigatoni Recipe. I hope you give it a try soon, whether for family dinners or when you want something that tastes like a homemade Italian feast without all the fuss. Once you make it, you’ll see why it quickly becomes a favorite in your recipe rotation!
Print
Easy Sausage Rigatoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Sausage Rigatoni recipe combines perfectly cooked rigatoni pasta with a savory Italian sausage tomato cream sauce. Ready in just 30 minutes, it’s a comforting, hearty dish perfect for weeknight dinners. The creamy tomato sauce enriched with fresh basil and parmesan cheese makes for an irresistible, flavorful meal the whole family will enjoy.
Ingredients
Pasta
- 8 ounces uncooked rigatoni
Sauce
- 16 ounces Italian sausage (spicy or mild)
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup heavy whipping cream
- Fresh basil, torn (optional, to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the rigatoni and cook it until al dente according to the package instructions, then drain and set aside.
- Sauté Sausage and Onion: While the pasta cooks, heat a skillet over medium-high heat. Add the Italian sausage meat and chopped onion, cooking and stirring occasionally until browned and cooked through, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Drain Excess Fat: Spoon out some of the excess fat from the pan, leaving enough for flavor but avoiding excess grease in the sauce.
- Add Tomatoes and Simmer: Pour in the diced tomatoes with juices and crushed tomatoes into the skillet. Lower the heat if necessary to maintain a gentle simmer and cook the sauce for 10 minutes to meld the flavors.
- Finish the Sauce: Stir in the heavy cream and torn fresh basil if using. Season the sauce with salt and freshly ground black pepper to taste. Cook for an additional 1-2 minutes to combine flavors.
- Toss Pasta and Serve: Add the drained rigatoni to the sauce and toss gently to coat. Serve garnished with freshly grated parmesan cheese if desired.
Notes
- You can use either spicy or mild Italian sausage depending on your heat preference.
- Be sure not to overcook the rigatoni; al dente texture holds up best to the rich sauce.
- Fresh basil adds a bright flavor but is optional.
- For a lighter option, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
