Italian Sausage Rigatoni Pasta

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This hearty Italian Sausage Rigatoni Pasta is the perfect blend of bold flavors and creamy comfort. Juicy Italian sausage is browned to perfection, then tossed with garlic, onions, and a rich tomato-cream sauce. The rigatoni captures every bit of the sauce, making each bite full of flavor. Finished with fresh basil and a sprinkle of Parmesan, it’s a classic Italian-style meal that feels indulgent yet simple enough for a weeknight.

Ingredients:

  • 12 oz rigatoni pasta

  • 1 lb Italian sausage (mild or spicy, casings removed)

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (28 oz) crushed tomatoes

  • 1 tsp Italian seasoning

  • 1 pinch red pepper flakes (optional)

  • 1 cup heavy cream

  • ½ cup grated Parmesan cheese

  • Fresh basil, chopped (for garnish)

  • Salt & black pepper, to taste

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

  2. Brown the sausage: In a large skillet, heat olive oil over medium heat. Add sausage, breaking it up with a spoon, and cook until browned.

  3. Build the sauce: Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant. Pour in crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.

  4. Make it creamy: Stir in heavy cream and Parmesan. Simmer for 2–3 minutes until sauce thickens slightly.

  5. Combine pasta & sauce: Add drained rigatoni to the skillet and toss to coat. If needed, add reserved pasta water for a silkier sauce.

  6. Serve: Garnish with fresh basil and extra Parmesan.

Would you like me to also give you a baked version of this (with mozzarella melted on top, almost like a pasta casserole)?

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