I can’t wait to share my Sausage Rigatoni because one simple trick changes how the spicy cream sauce is put together.

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I love a plate of Sausage Rigatoni because it surprises you. I throw together rigatoni and Italian sausage and somehow it becomes more than the sum of its parts, rich and a little dangerous with heat.

This is not the lunch you quietly eat at your desk, its loud and confident and makes you want to call friends over. It feels like an Easy Pasta moment that somehow tricks you into thinking you spent all day on it, even when you didnt.

If you like bold flavors that still finish silky and smooth, you might just get hooked.

Ingredients

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Rigatoni gives carbs and filling energy, holds sauce well, kinda chewy.
Sausage brings protein and fat, big flavor, can be salty and rich.
Heavy cream makes sauce silky, adds calories and saturated fat though.
Tomatoes add vitamin C, acidity and bright tomato flavor, not very sweet.
Parmesan adds umami salty notes, protein and calcium, use sparingly.
Garlic and onion give aromatics, small fiber boost, they deepen overall flavor.
Olive oil offers healthy monounsaturated fat and a fruity finish.
Red pepper gives heat and kick, small metabolism boost, very punchy.
Fresh herbs brighten dish, add vitmains and color, makes it pop.

Ingredient Quantities

12 ounces rigatoni (about 340 g)

1 pound Italian sausage (sweet or hot), casings removed

1 tablespoon extra virgin olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you want it

2 tablespoons tomato paste

1 (14 ounce) can crushed tomatoes

1 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for serving

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, chopped (about 1/4 cup)

Optional: 1/2 cup dry white wine

How to Make this

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1. Bring a large pot of water to a boil, salt it generously, cook 12 ounces rigatoni until al dente (about 9 to 11 minutes), scoop out and reserve 1 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, heat 1 tablespoon extra virgin olive oil in a large skillet over medium high heat, add 1 pound Italian sausage (casings removed) and crumble it, brown until no pink remains and some bits are crispy, about 6 to 8 minutes, then transfer the sausage to a bowl leaving the fat in the pan.

3. Turn heat to medium, add the finely chopped medium yellow onion to the same pan and cook until soft and translucent, about 4 to 5 minutes.

4. Add 3 cloves minced garlic and 1/2 to 1 teaspoon crushed red pepper flakes, stir and cook 30 to 60 seconds until fragrant.

5. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens a bit, this wakes up the tomato flavor.

6. Optional step: pour in 1/2 cup dry white wine to deglaze the pan, scrape up the brown bits and let the wine reduce by about half, then add back the browned sausage.

7. Add 1 (14 ounce) can crushed tomatoes, bring to a low simmer and cook 10 to 12 minutes to thicken and concentrate flavor.

8. Lower the heat, stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, warm until the sauce is silky but do not boil the cream, season with salt and freshly ground black pepper to taste; if the sauce is too thick add the reserved pasta water a few tablespoons at a time until you get the consistency you want.

9. Toss the drained rigatoni into the sauce off the heat or over very low heat so the pasta soaks up the sauce, stir in about 1/4 cup chopped fresh basil or parsley, serve with extra grated Parmesan on top.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet (preferably heavy-bottomed)
4. Wooden spoon or spatula for stirring
5. Tongs or a pasta scoop
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Cheese grater and a mixing bowl for the sausage and sauce bits

FAQ

Q: Can I use hot or sweet Italian sausage, or swap it for something else?

A: Yes. Use hot if you want more kick, sweet if you want milder heat. If you only have plain ground pork add 1 tsp fennel seeds and a pinch of sugar to mimic sausage. Plant based sausage works too, just brown it well so it gets some texture.

Q: How do I keep the cream sauce from splitting when I add the heavy cream?

A: Lower the heat before you add the cream, and whisk a few spoonfuls of the hot tomato sauce into the cream first to warm it up, then stir it into the pan. Don’t let the sauce boil hard after the cream goes in, just a gentle simmer. If it looks too thick or tight add a splash of reserved pasta water.

Q: Can I make this dairy free or lighter?

A: For dairy free use full fat coconut milk or a cashew cream, and swap Parmesan for nutritional yeast or a sprinkle of toasted breadcrumbs. For lighter use half and half instead of heavy cream and reduce the cheese a bit, but sauce will be less rich.

Q: When should I add the pasta to the sauce and how long should I cook the rigatoni?

A: Cook rigatoni to al dente following the package but pull it 1 to 2 minutes early. Reserve about a cup of pasta water, drain, then add the rigatoni to the sauce and finish cooking together for 1 to 2 minutes so the pasta soaks up the sauce. Add pasta water as needed to loosen the sauce.

Q: Is the wine important and what can I use instead?

A: Wine adds brightness but it’s optional. If using, add it after browning the sausage and onions, let it reduce until mostly gone. If you skip it use a splash of chicken broth, vegetable broth, or a teaspoon of red wine vinegar or lemon juice to add acidity.

Q: How do I store and reheat leftovers so it still tastes good?

A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove with a splash of water or cream to loosen the sauce, stirring until hot. Microwave works too just heat in short bursts and stir so it heats evenly.

Italian Sausage Rigatoni With Spicy Cream Sauce Recipe Substitutions and Variations

Italian sausage: Swap with 1 lb ground turkey or chicken plus 1 tsp fennel seed and 1 tsp paprika to mimic the sausage flavor, or use 1 lb plant based Italian sausage for a vegetarian option, same cook time.
Heavy cream: Use 3/4 cup half and half plus 2 tbsp cream cheese or mascarpone to get the same richness, or for dairy free use 1 cup full fat coconut milk (it will add a slight coconut note).
Parmesan cheese: Sub with Pecorino Romano for a saltier, sharper bite, same amount; or use 1/4 cup nutritional yeast as a vegan, cheesy tasting swap.
Rigatoni: Penne, ziti or cavatappi work fine and cook similarly, or choose a gluten free pasta brand if needed, just watch the cooking time so it stays al dente.

Pro Tips

1. Save at least a cup of the starchy pasta water and use it sparingly to loosen the sauce, it helps the cream and cheese bind to the pasta and makes the sauce silky not watery.

2. Really brown the sausage so you get crispy bits, thats where a lot of flavor comes from; leave some of the rendered fat for cooking the onions but spoon out extra if it looks greasy.

3. To stop the cream from breaking, lower the heat or take the pan off the stove before you add it, or temper the cream by whisking in a few spoonfuls of hot sauce first then stir it back in slowly.

4. Undercook the rigatoni by about a minute so it finishes cooking in the sauce, toss everything together off the heat, then add fresh basil at the end for brightness and taste for salt after the cheese because sausage and Parmesan are already salty.

Italian Sausage Rigatoni With Spicy Cream Sauce Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I can't wait to share my Sausage Rigatoni because one simple trick changes how the spicy cream sauce is put together.

Servings

servings

Calories

630

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet (preferably heavy-bottomed)
4. Wooden spoon or spatula for stirring
5. Tongs or a pasta scoop
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Cheese grater and a mixing bowl for the sausage and sauce bits

Ingredients

12 ounces rigatoni (about 340 g)
1 pound Italian sausage (sweet or hot), casings removed
1 tablespoon extra virgin olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you want it
2 tablespoons tomato paste
1 (14 ounce) can crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped (about 1/4 cup)
Optional: 1/2 cup dry white wine

Directions

Bring a large pot of water to a boil, salt it generously, cook 12 ounces rigatoni until al dente (about 9 to 11 minutes), scoop out and reserve 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, heat 1 tablespoon extra virgin olive oil in a large skillet over medium high heat, add 1 pound Italian sausage (casings removed) and crumble it, brown until no pink remains and some bits are crispy, about 6 to 8 minutes, then transfer the sausage to a bowl leaving the fat in the pan.
Turn heat to medium, add the finely chopped medium yellow onion to the same pan and cook until soft and translucent, about 4 to 5 minutes.
Add 3 cloves minced garlic and 1/2 to 1 teaspoon crushed red pepper flakes, stir and cook 30 to 60 seconds until fragrant.
Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens a bit, this wakes up the tomato flavor.
Optional step: pour in 1/2 cup dry white wine to deglaze the pan, scrape up the brown bits and let the wine reduce by about half, then add back the browned sausage.
Add 1 (14 ounce) can crushed tomatoes, bring to a low simmer and cook 10 to 12 minutes to thicken and concentrate flavor.
Lower the heat, stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, warm until the sauce is silky but do not boil the cream, season with salt and freshly ground black pepper to taste; if the sauce is too thick add the reserved pasta water a few tablespoons at a time until you get the consistency you want.
Toss the drained rigatoni into the sauce off the heat or over very low heat so the pasta soaks up the sauce, stir in about 1/4 cup chopped fresh basil or parsley, serve with extra grated Parmesan on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.