Description
This creamy sausage rigatoni pasta is a delightful comfort dish featuring perfectly cooked rigatoni tubes enveloped in a rich, savory cream sauce with Italian sausage, aromatic onions, garlic, and a hint of heat from red pepper flakes. Finished with fresh herbs and Parmesan cheese, it’s an indulgent yet easy meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta (the tubes are essential for holding the creamy sauce)
- 1 tablespoon salt for pasta water
Sausage and Sauce
- 1 pound Italian sausage (sweet or spicy, your preference), casings removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine (optional, but adds wonderful depth)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
Finishing Touches
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Pasta Base: Fill a large pot with water and add salt generously until it tastes like mild seawater. Bring to a vigorous boil over high heat. Add rigatoni and cook until al dente (usually 10-12 minutes). Reserve one cup of pasta water before draining thoroughly.
- Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking into bite-sized chunks. Let it brown undisturbed for 2-3 minutes to develop caramelized edges, then stir and continue cooking until fully browned and cooked through, about 6-8 minutes total.
- Build the Aromatics: Push the sausage to one side of the pan and add diced onion to the empty space. Cook for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for an additional 30 seconds until aromatic, taking care not to burn it.
- Deglaze and Create the Base: Pour in white wine (if using) and scrape the browned bits from the pan bottom. Simmer for 1-2 minutes to reduce alcohol. Add drained diced tomatoes, dried oregano, and red pepper flakes. Stir and simmer for 2-3 minutes to meld flavors.
- Add the Cream: Reduce heat to medium-low and slowly add heavy cream and chicken broth. Stir gently to combine, letting the sauce simmer for 3-4 minutes until it thickens slightly to coat the back of a spoon but remains pourable. Season with salt and pepper to taste.
- Combine and Finish: Add drained rigatoni to the sauce and toss gently to coat every piece. Adjust consistency with reserved pasta water, adding by tablespoons if too thick. Remove from heat and stir in half of the Parmesan cheese along with chopped basil and parsley. The residual heat will melt the cheese, creating a glossy finish. Serve with additional Parmesan if desired.
Notes
- Use rigatoni or another tube-shaped pasta to hold the creamy sauce well.
- White wine is optional but adds great depth; substitute with extra chicken broth if preferred.
- Adjust red pepper flakes to control the spice level.
- Reserve pasta water to adjust the sauce consistency for a perfect coating.
- For a spicy version, choose spicy Italian sausage.
- Fresh herbs brighten the dish, but you can substitute dried if necessary, adding them earlier in the cooking process.
