why make this recipe
Creamy Italian Sausage Rigatoni is a delicious and comforting dish that combines rich flavors with a satisfying texture. It’s perfect for a family dinner or when you want to impress guests without spending all day in the kitchen. This recipe is not only easy to follow but also brings a taste of Italy to your table. The creamy sauce and savory sausage make each bite a delight.
how to make Creamy Italian Sausage Rigatoni
Ingredients
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 Garlic Cloves (minced)
- 1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
- (2) 28-ounce cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 lb. Rigatoni Pasta
Directions
- Cook the Sausage and Vegetables: Heat a large pot over medium heat. Add the olive oil, then add the diced onion and cook for 7-8 minutes until softened. Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
- Cook the Pasta: While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat. Add a generous amount of salt to the water and then add the rigatoni. Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
- Prepare the Sauce: Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth. Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.
- Make It Creamy: Add the heavy cream and 1 cup of Parmesan cheese to the sauce. Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.
- Combine Pasta and Sauce: Drain the rigatoni and add it to the sauce, stirring to coat the pasta. If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
- Serve: Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil. Serve immediately and enjoy!
how to serve Creamy Italian Sausage Rigatoni
Serve the Creamy Italian Sausage Rigatoni hot, right from the stove. Pair it with a green salad and some garlic bread for a complete meal. A sprinkle of extra Parmesan and fresh basil on top adds to the presentation and flavor.
how to store Creamy Italian Sausage Rigatoni
To store leftovers, place them in an airtight container and keep them in the refrigerator. They should be good for up to 3-4 days. You can also freeze the dish for up to 2 months. When reheating, add a splash of cream or water to restore creaminess.
tips to make Creamy Italian Sausage Rigatoni
- Use fresh herbs for the best flavor. If using dried herbs, reduce the amount as they are more potent.
- For a little extra kick, adjust the red chili flakes to your taste.
- Add in some vegetables like spinach or bell peppers for extra nutrition.
- Make sure the pasta is al dente since it will continue to cook when combined with the sauce.
variation
You can also make this dish with ground turkey or chicken sausage for a lighter version. For a vegetarian option, consider using a mix of mushrooms and lentils instead of sausage.
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce in advance and cook the pasta when you’re ready to serve.
Q: Can I use a different type of pasta?
A: Absolutely! Other pasta shapes like penne or fusilli can work well.
Q: Is there a dairy-free option?
A: Yes, you can use coconut cream and nutritional yeast instead of heavy cream and Parmesan cheese for a dairy-free version.
Creamy Italian Sausage Rigatoni
Ingredients
For the sauce
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 Cloves Garlic (minced)
- 1.5 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
- 2 28-ounce cans Whole or Crushed Tomatoes
- 0.25 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 0.25 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1.5 cups Heavy Cream
- 1.5 cups Grated Parmesan Cheese
For the pasta
- 1 lb. Rigatoni Pasta
Method
Cooking the Sausage and Vegetables
- Heat a large pot over medium heat.
- Add the olive oil, followed by the diced onion and cook for 7-8 minutes until softened.
- Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
Cooking the Pasta
- While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat.
- Add a generous amount of salt to the water and then add the rigatoni.
- Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Preparing the Sauce
- Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth.
- Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper.
- Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.
Making It Creamy
- Add the heavy cream and 1 cup of Parmesan cheese to the sauce.
- Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.
Combining Pasta and Sauce
- Drain the rigatoni and add it to the sauce, stirring to coat the pasta.
- If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serving
- Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil.
- Serve immediately and enjoy!