Name: Sausage Rigatoni Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage; 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1.5 cups heavy cream; 1 cup Parmesan cheese, grated; 14 oz crushed tomatoes; 1 tsp Italian seasoning; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped

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Introduction

Sausage Rigatoni is a comforting Italian pasta dish featuring tender rigatoni noodles coated in a rich, creamy tomato sauce loaded with savory Italian sausage. It comes together quickly, making it perfect for a satisfying weeknight meal that feels special.

The dish shows short tube-shaped pasta pieces in a creamy sauce with small browned meat bits mixed throughout. Bright green chopped herbs are scattered on top, adding color contrast, while small pieces of red tomato are also visible, giving a fresh look. The pasta has a slightly shiny surface, coated well in the light beige sauce that looks smooth and rich. The image captures a close-up view that fills the frame, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz rigatoni pasta
1 lb Italian sausage
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1.5 cups heavy cream
1 cup Parmesan cheese, grated
14 oz crushed tomatoes
1 tsp Italian seasoning
Salt and pepper, to taste
2 tbsp fresh parsley, chopped

Instructions

Step 1: Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until golden, about 3-4 minutes, then add minced garlic and cook until fragrant, about 30 seconds.
Step 3: Add the Italian sausage to the skillet, breaking it into crumbles with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes.
Step 4: Stir in the crushed tomatoes and Italian seasoning. Let the sauce simmer gently for 5 minutes to develop flavor.
Step 5: Reduce the heat to low and pour in the heavy cream. Stir to combine, then mix in the grated Parmesan cheese until the sauce is smooth and creamy.
Step 6: Add the cooked rigatoni to the sauce. Stir well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 7: Garnish with fresh chopped parsley and serve immediately while hot.

Tips & Variations

For extra depth, add a pinch of red pepper flakes when sautéing the garlic for a subtle heat.
Use sweet or spicy Italian sausage depending on your preference.
If you prefer a lighter version, substitute half-and-half for the heavy cream.
Freshly grated Parmesan adds the best flavor, but pre-grated cheese works in a pinch.

Storage

Store any leftover sausage rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

The dish shows a thick pasta mix with short tube-shaped rigatoni pasta in a creamy, light brown sauce. Small bits of browned ground meat are spread evenly throughout, combined with finely chopped green herbs and small pieces of red tomato. The pasta looks cooked, soft but holding shape, and the sauce lightly coats each piece, giving a smooth and rich texture. The overall look is close-up, focusing on the pasta and sauce texture with the ingredients mixed naturally, set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce works well with other tube-shaped pasta like penne or ziti. Just adjust cooking times accordingly.

How can I make this dish vegetarian?

Substitute the Italian sausage with a plant-based sausage or sautéed mushrooms for a vegetarian-friendly version.