Indulgent Creamy Italian Sausage Rigatoni That’s Pure Comfort
This creamy Italian sausage rigatoni is the ultimate comfort food, combining tender pasta with savory Italian sausage, fire-roasted tomatoes, rich Parmesan, and a silky cream sauce. Perfect for a cozy weeknight dinner or an impressive family meal.
Equipment
- large pot
- colander
- large skillet
- spoon
Ingredients
- 8 oz rigatoni
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb Italian sausage
- 1 can (14.5 oz) fire-roasted canned tomatoes
- 1/4 tsp red chili flakes
- salt, to taste
- black pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- fresh basil, for garnish
Instructions
- Fill a large pot with salted water and bring it to a rolling boil. Add the rigatoni and cook for 8 to 10 minutes until al dente, stirring occasionally.
- Reserve 1 cup of the pasta water, then drain the rigatoni in a colander and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until translucent.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the Italian sausage, breaking it into crumbles, and cook for 6 to 8 minutes until browned.
- Stir in the fire-roasted tomatoes, breaking them apart with a spoon. Simmer for about 15 minutes.
- Season with red chili flakes, salt, and black pepper to taste. Stir well.
- Reduce the heat and slowly stir in the heavy cream. Simmer gently for 5 to 7 minutes until slightly thickened.
- Mix in the grated Parmesan until completely melted. Add reserved pasta water as needed to adjust the consistency.
- Add the cooked rigatoni to the skillet and toss until every piece is coated with the creamy sauce.
- Serve immediately with extra Parmesan cheese and fresh basil on top.
Notes
Use spicy or mild Italian sausage depending on your preference. Reserve pasta water to easily adjust the sauce consistency. Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Garnish generously with fresh basil before serving.