Name: Creamy Italian Sausage Rigatoni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage (mild or spicy, casings removed); 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 (14 oz) can crushed tomatoes; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 teaspoon dried Italian herbs; Salt and black pepper to taste; Fresh basil, chopped (for garnish)

Sit Down, I’ve Got A Story About This Rigatoni

Look, whenever the weather dips below hoodie weather (which, where I live, is more often than you’d think), there’s one pasta dish I default to: creamy Italian sausage rigatoni. This recipe? It’s saved many a weeknight from bland, same-old dinners, and—just between us—I’m kinda proud of how quickly I can throw it together (give or take those times I get sidetracked looking for the cheese grater or, who am I kidding, chasing the cat off the counter). The first time I made it, I accidentally grabbed spicy sausage instead of sweet, and my family never let me live it down—now they claim “Mom’s fire noodles” are legendary. So, it’s become a bit of a house joke.

Why You’ll Love This Saucy Little Number

I make this when the day’s been a bear and I just want something hearty, cheesy, and basically foolproof. My family goes a little bananas for this because it hits all the right buttons—smoky, creamy, a little herby, major comfort food vibes. Honestly, it’s like the edible equivalent of a hug. (Also, less washing-up than you’d think. Oof, the number of recipes that forgot about the dishes!) Sometimes, when I’m low on time or patience—usually both, if I’m honest—I grab pre-chopped onions and pre-minced garlic and call it good.

Grab These Ingredients (Substitutions Welcome, Seriously)

500g rigatoni pasta (penne works, though rigatoni feels a little fancier—my little brother says it “holds the sauce better” and for once, he’s right)
400g Italian sausage (sweet, spicy, chicken—honestly, whatever’s in the fridge; I once tried veggie sausage and it was…fine, but not my fav)
1 medium onion, chopped (red onion if you want a slightly sweeter thing going on, or shallots if you’re feelin’ posh)
3 garlic cloves, minced (sometimes I use pre-minced stuff when lazy)
1 tbsp tomato paste
400ml can of chopped tomatoes
200ml heavy cream (ok, so my grandma swears by double cream, but I don’t always have it; half-and-half in an emergency kind of works—just a bit thinner)
1/2 cup grated parmesan (though, if all you have is that green canister stuff, no judgment; I grew up on it!)
1 tsp dried Italian herbs (oregano, basil, whatever you’ve got—actually, fresh basil at the end is great if you have it)
Salt, pepper
Olive oil (a splash)
Optional: a pinch of red pepper flakes, baby spinach (just throw in a couple handfuls at the end), or sun-dried tomatoes (these kind of take it way over the top, in a good way)

Let’s Make It: Not Quite As Tricky As You’d Guess

Start by boiling a big pot of salted water—like really salty, apparently “like the sea” (thanks, Dad). Once it’s full-on rolling, chuck in your rigatoni. Cook until just al dente. Don’t forget to save a cup of that starchy pasta water. It’s magic sauce stuff, I swear.
While that’s happening, grab a large pan. Splash in some olive oil, then chuck in the onion. Cook it until soft and translucent, but don’t stress if it gets a bit golden—more flavor, if you ask me.
Add your sausage. If it’s in links, I just slice open the casing and crumble it in—get your hands in there, it’s kind of satisfying. Brown it up nicely; this is where I usually sneak a bite (shh).
Garlic goes in—30 seconds, not longer, or it gets a little burnt-tasting (been there, not a fan!). Stir in tomato paste and let it cook for like a minute—this makes things taste deeper, apparently.
Chuck in your tomatoes and dried herbs; give it a good stir. Let it simmer 5–7 minutes till it thickens up a bit. Don’t worry if it looks a bit weird now—it comes together, promise.
Pour in the cream and half the parmesan. This is where it gets its dreamy, creamy texture. Simmer for another 2–3 minutes, but don’t let it boil too hard (if you do, the sauce might try to split—learned that one the hard way…)
Toss in the drained rigatoni plus a splash of the pasta water. Mix really well—that starchy water makes it silky. Taste and add salt and pepper if needed. Chuck in greens like spinach now if you’re using them—they wilt shockingly fast.
Serve in bowls, extra parmesan literally everywhere. And if you’re feeling cheffy, a little drizzle of olive oil and some fresh basil.

Some Notes, AKA Things I Only Figured Out The Fifth Time

I actually prefer letting the sauce sit for a few minutes off the heat—it thickens up, and everything melds.
If your sauce seems thin, don’t panic; just let it bubble for a bit longer with the pasta in. Usually does the trick.
And honestly, you can use any short-ish pasta. Once used farfalle in a pinch. Came out fine!

Variations I’ve Tried (And One That Flopped)

Chicken sausage instead of pork? Surprisingly good but you’ll probably want extra herbs to amp up that flavor.
Once I swapped the cream for coconut milk when cooking for my dairy-free pal. It worked, but, uh, the coconut flavor was pretty strong—neither Italian nor particularly sausage-y? Probably won’t repeat that one.
You can add a little white wine after browning the sausage for a different depth. If you’ve got some open, splash in a 1/4 cup. (Don’t use sweet wine—end of public service announcement.)

Equipment List (And The Truth About That Colander)

Big pot for pasta (in emergencies, I have used a small one and cooked in two batches; lived to tell the tale)
Large pan or deep skillet—cast iron works but isn’t essential
Colander (if you don’t have one, I’ve drained pasta with a slotted spoon and, just once, accidentally dumped half of it in the sink… so be careful)
Cheese grater, but pre-grated parmesan is fine (my nonna would disagree but she’s not peering over your shoulder)

How To Store It (But… Good Luck Getting Leftovers!)

Let leftovers cool to room temp, then chuck them in a container and refrigerate. It should keep 2–3 days, though honestly, in my house it never lasts more than a day! Reheat gently on the stove with a splash of milk or cream (microwave works, but I think the pasta gets a bit too mushy). If you’re a meal-prepper, you could freeze the sauce alone and add fresh pasta later.

How I Like To Serve It (Yes, Garlic Bread Is Involved)

I’m big on carbs, so I usually serve this with crusty garlic bread and a plain salad (someone’s gotta pretend to care about greens, right?). My cousin swears it’s even better topped with torn mozzarella or a fried egg—the latter happened by accident one morning, but it kinda worked! Sometimes, a splash of hot sauce, for anyone who wants extra zing.

Lessons Learned The Hard Way (“Oops” Moments To Avoid)

Don’t skimp on sauce time, even if you’re hungry; I once tried to rush this step and regretted it because everything tasted kinda harsh and separate. Give it a chance to hang out in the pan.
If you forget to save your pasta water, don’t panic! A bit of regular water, with a pinch of extra cheese, works pretty okay. Actually, I find it works better if you scrape the pan as you add it in.

FAQ—Because Folks Have Definitely Messaged Me These Q’s!

Can I make this ahead of time? Sure thing. Some folks think it tastes even better the next day (I’m one of them!). Just keep the pasta and sauce separate if you can.
Gluten-free? Yup, just swap rigatoni for your fav GF pasta. Texturally, it’s almost there (depends a bit on the brand—this guide on gluten-free pasta is genuinely helpful).
Could I make this vegan? If you’re feeling brave, go for vegan sausage, coconut milk or an oat-based cream, and vegan cheese. I tried it once and, while my heart wasn’t in it, my vegan friend was over the moon (and Rainbow Plant Life’s creamy vegan sauce guide is super useful).
Where can I find good sausage? I’m all about our local butcher, but the supermarket kind is fine—just check for fennel on the ingredient list if you like that classic Italian vibe.
How do you avoid greasy sauce? Drain the fat after browning sausage, but don’t go overboard—a little fat = flavor. (On second thought… depends on the sausage.)
What if I want it spicier? Go wild—extra chili flakes, hot Italian sausage, whatever. Or add some Calabrian chili paste (found it on Eataly here).

And hey—a brief unrelated side note: if you haven’t read Kathryne Taylor’s Cookie + Kate blog for creative veg dinner ideas, it’s a goldmine. Might not solve tonight’s dinner but could inspire tomorrow’s.

Alright, that’s my rigatoni ramble: hope your kitchen smells as grand as mine does right now. Ping me if you figure out another wild twist—I’m always up for a kitchen experiment, successes, and glorious failures alike.

Creamy Italian Sausage Rigatoni: My Go-To Hearty Pasta Dinner