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Creamy Italian Sausage Rigatoni

This creamy Italian Sausage Rigatoni combines savory sausage with a rich, velvety sauce for a comforting, restaurant-quality meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces rigatoni Cook according to package instructions.
Sausage
  • 1 pound Italian sausage (mild or spicy) Choose high-quality sausage for best flavor.
Sauce Ingredients
  • 3 cloves garlic (minced) Be careful not to burn the garlic.
  • 1 cup heavy cream Can substitute half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Use high-quality Parmesan for a richer flavor.
  • Salt and pepper (to taste) Adjust according to your preference.
  • Fresh parsley (for garnish) Adds color and freshness.

Method
 

Cooking the Rigatoni
  1. Bring a pot of salted water to a boil. Add the rigatoni and cook according to package instructions until just tender.
Browning the Sausage
  1. In a large skillet, heat over medium-high heat and add the Italian sausage. Cook until browned and crumbly, about 6-8 minutes.
  2. Drain excess fat, leaving some for flavor.
Creating the Sauce
  1. Stir in the minced garlic for the last minute of cooking the sausage.
  2. Lower the heat and pour in the heavy cream, stirring continuously. Let the sauce thicken without boiling.
  3. Gradually add the Parmesan cheese, stirring until melted and smooth. If too thick, add a splash of cream.
Combining Pasta and Sauce
  1. Drain the rigatoni and add it to the sauce, tossing to coat. Ensure all pieces are well-coated.
  2. Taste and adjust seasoning with salt and pepper.
  3. Serve with fresh parsley as a garnish.

Notes

Store in an airtight container in the fridge for up to three days. For freezing, portion it into freezer-safe containers for up to three months.