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A close-up showcases a delicious plate of Creamy Sausage Rigatoni, highlighting the creamy sauce and perfectly cooked pasta.

Creamy Sausage Rigatoni

This creamy sausage rigatoni recipe delivers a perfect balance of rich flavor and satisfying texture. The sauce clings beautifully to the pasta thanks to the emulsification of sausage fat, cream, and starchy pasta water, creating an irresistible dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 pound Italian sausage, removed from casings
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine optional
  • 1/4 cup tomato paste
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • Salt to taste
  • Freshly ground black pepper to taste
  • Red pepper flakes optional
  • 1 cup pasta water

Equipment

  • large pot
  • skillet
  • Spoon
  • Measuring cups
  • Measuring spoons
  • colander
  • knife
  • cutting board

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Brown the sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
  3. Sauté the aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Deglaze the pan: If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2 minutes.
  5. Build the sauce: Stir in the tomato paste and cook for 1 minute. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
  6. Combine: Stir in the cooked sausage, Parmesan cheese, and parsley. Season with salt, pepper, and red pepper flakes (if using).
  7. Finish: Add the drained pasta to the skillet and toss to coat. Add a little pasta water at a time until the sauce reaches your desired consistency.
  8. Serve: Serve immediately, garnished with extra Parmesan cheese and parsley.

Notes

For best results, brown the sausage aggressively to develop flavor. Reserve pasta water as it is key for creating a creamy, emulsified sauce. Simmer the cream gently to avoid curdling. Add pasta water gradually until the sauce reaches your desired consistency. Creamy pasta sauces are best served immediately while they are still hot and creamy. You can use sweet, hot, or a combination of Italian sausage for this recipe.