Easy Creamy Italian Sausage Rigatoni

Who says you need hours to make a sauce that tastes like it simmered all day? This Creamy Italian Sausage Rigatoni comes together in just about 30 minutes, making it a total lifesaver for busy weeknights. By using flavorful Italian sausage meat, we get a massive head start on seasoning, meaning you do less work for more flavor.

It is a true one-pot style meal (almost!) where the sauce comes together while the pasta boils. You just brown the meat, simmer the cream and tomatoes, toss it all together, and dinner is served. If you are looking for a quick pasta recipe that doesn't sacrifice flavor for speed, this is going to be your new go-to. Adam declared this his favorite pasta the very first time I made it, and Grandma Viola said it reminded her of a dish her neighbor used to make in the old neighborhood, which is about as high a compliment as you can get from her. This creamy Italian sausage rigatoni is pure comfort food you'll want on repeat for dinner.

Jump to:

• Why You'll Love This Creamy Italian Sausage Rigatoni
• Ingredients for Creamy Italian Sausage Rigatoni
• How to Make Creamy Italian Sausage Rigatoni
• My Top Tips for This Recipe
• Little Moments in the Kitchen
• Substitutions for Creamy Italian Sausage Rigatoni
• Variations on Creamy Italian Sausage Rigatoni
• Equipment for Creamy Italian Sausage Rigatoni
• Storage Tips for Creamy Italian Sausage Rigatoni
• Adam's Tip for Creamy Italian Sausage Rigatoni
• FAQ about Creamy Italian Sausage Rigatoni
• Conclusion
• Related
• Pairing
• recipe

Why You'll Love This Creamy Italian Sausage Rigatoni

• One-pan, minimal cleanup – The rigatoni actually cooks in the sauce for this weeknight one-pan dinner, meaning fewer dishes and maximum flavor absorption
• Restaurant quality at home – The combination of heavy cream and parmesan finish with Italian sausage creates rich, bold flavors comfort meal that tastes genuinely special without any fancy techniques
• Crowd-pleasing and customizable – This easy creamy italian sausage rigatoni works for picky kids and adventurous adults alike, and is easy to adapt with different add-ins

Ingredients for Creamy Italian Sausage Rigatoni

This sausage rigatoni recipe uses pantry-friendly ingredients that come together into something truly spectacular. The secret is the marinara heavy cream blend that creates that signature silky, coat-every-noodle sauce texture.

What You'll Need

For the Pasta:

• 12 oz rigatoni pasta (uncooked)
• 1 lb Italian sausage (removed from casings, hot or mild)
• 1 tablespoon olive oil
• 1 medium yellow onion (finely diced)
• 5 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

For the Creamy Tomato Sauce:

• 2 tablespoons tomato paste
• ¼ cup sun-dried tomatoes (chopped, oil-packed)
• 1 can (14.5 oz) fire roasted diced tomatoes
• 1 cup marinara sauce (store-bought or homemade)
• 1 cup heavy cream
• ½ cup low-sodium chicken or pasta broth
• 4 oz cream cheese (cubed, softened)

For Finishing:

• 1 cup freshly grated Parmesan cheese (plus more for serving)
• 2 cups fresh baby spinach (optional)
• 2 tablespoons fresh basil (torn)
• 1 tablespoon butter

Why These Ingredients Matter

• Italian sausage is the flavor foundation – The fat and spices that render out of the sausage as it browns create the flavor base for the entire one-pot creamy tomato sauce, so don't drain all of it away
• Tomato paste and sun-dried tomatoes add depth – These two ingredients create a concentrated tomato flavor that makes the sauce taste like it simmered for hours rather than minutes
• Cream cheese creates silkiness – Adding cubed cream cheese alongside the heavy cream creates an extra-rich, velvety texture in this creamy sausage rigatoni with philadelphia cream cheese inspired sauce
• Fire roasted tomatoes add complexity – The slight char flavor of fire roasted tomatoes elevates the sauce compared to plain canned tomatoes, giving you that restaurant-style depth

How to Make Creamy Italian Sausage Rigatoni

Step-by-Step Directions

1. Cook the pasta to al dente – Bring a large pot of heavily salted water to a boil and cook the rigatoni for 2 minutes less than the package directions indicate, then drain and reserve 1 cup of pasta water before draining.
2. Brown the sausage – In a large, deep skillet or Dutch oven over medium-high heat, add the olive oil, then add the Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks.
3. Cook until deeply browned – Cook the sausage for 6-8 minutes until it's well browned with some crispy bits, as this browning is what creates the rich, bold flavors comfort meal base of the sauce. Cooking Tip: Resist the urge to stir constantly, let the sausage sit undisturbed for 2-3 minutes at a time to develop deep brown color on the bottom of the pan.
4. Drain excess fat – Carefully tilt the pan and spoon out most of the rendered fat, leaving about 2 tablespoons in the pan to sauté the aromatics.
5. Sauté the onion – Reduce heat to medium, add the diced onion to the pan with the sausage, and cook for 4-5 minutes until the onion is softened and translucent, stirring frequently.
6. Add the garlic and seasonings – Add the minced garlic, Italian seasoning, and red pepper flakes to the pan and cook for 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
7. Add the tomato paste and sun-dried tomatoes – Stir in the tomato paste and chopped sun-dried tomatoes, cooking for 2 minutes while stirring to caramelize the tomato paste slightly and deepen the flavor.
8. Add the fire roasted tomatoes and marinara – Pour in the fire roasted diced tomatoes and marinara sauce, stirring to combine with everything in the pan, and bring to a gentle simmer.
9. Add the cream and cream cheese – Pour in the heavy cream, add the cubed cream cheese, and stir gently until the cream cheese melts completely into the sauce and everything is smooth and well combined.
10. Add the broth – Pour in the chicken or pasta broth to loosen the sauce to a consistency that will coat the pasta nicely, then taste and adjust seasoning with salt and pepper.
11. Simmer the sauce – Let the creamy tomato cream and sausage sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and all the flavors come together.
12. Add the pasta – Add the drained al dente rigatoni directly to the sauce, tossing to coat every piece with the rich sauce that clings to the ridges.
13. Finish with Parmesan – Remove the pan from heat and stir in the freshly grated Parmesan cheese and butter until both are completely melted and the sauce is glossy.
14. Add spinach if using – Stir in the fresh baby spinach and toss until it wilts into the pasta, which takes only about 1 minute from the residual heat.
15. Serve immediately – Plate the creamy Italian sausage rigatoni right away and top with torn fresh basil, extra Parmesan, and a pinch of red pepper flakes if desired.

Little Moments in the Kitchen

The first time I made this creamy Italian sausage rigatoni, it was a rainy Wednesday and I genuinely just needed something warm and comforting that didn't require a lot of thought.

I had Italian sausage in the freezer, rigatoni in the pantry, and cream and Parmesan in the fridge, which honestly describes about 80% of my cooking inspiration.

Adam was doing homework at the kitchen table and kept looking up every few minutes as the smell of garlic and browning sausage filled the room.

"What is that smell?" he asked the third time he looked up, this time actually getting up to come investigate.

I told him I was making a creamy pasta with Italian sausage and he immediately perked up.

"Can I stir it?" he asked, which is always his contribution request when something smells good.

I handed him the wooden spoon and pointed at the sauce, telling him to keep it moving so the cream didn't stick to the bottom.

He stirred carefully, then leaned over the pan to smell it up close.

"It smells like that pasta place by Grandma's house," he said.

Grandma Viola had come into the kitchen at some point while he was stirring, and she heard that comment.

"The little one on Maple?" she asked Adam.

He nodded. "The one with the red tablecloths."

She looked into the pan and nodded slowly. "My neighbor Maria used to make something like this. She said the secret was letting the sausage get really brown."

I told her I'd done exactly that, and she gave me one of her small approving nods that mean more to me than any food compliment from anyone else.

When we sat down to eat, there was complete silence at the table for a solid two minutes, which in our house means something has gone very right.

Adam finally looked up from his bowl and said, "This might be better than the restaurant."

Grandma Viola said nothing, but she went back for seconds, and that said everything.

Substitutions for Creamy Italian Sausage Rigatoni

This best creamy italian sausage rigatoni is flexible enough to work with whatever you have in your fridge and pantry. If you love cozy pasta nights, my Cajun Potato Soup is another warming bowl that hits the same comfort food spot.

• Italian sausage – Swap with ground beef, ground turkey, chicken sausage, or a plant-based sausage for different protein options
• Rigatoni – Use penne, ziti, fusilli, or any tube-shaped pasta that has ridges to catch the creamy sauce
• Heavy cream – Substitute with half and half for a slightly lighter sauce, though the result won't be quite as rich
• Fresh spinach – Use kale, arugula, or frozen spinach (thawed and squeezed dry) instead of fresh baby spinach
• Fire roasted tomatoes – Regular diced canned tomatoes work fine, or use crushed tomatoes for a smoother sauce texture

Variations on Creamy Italian Sausage Rigatoni

Once you've mastered this sausage rigatoni recipe, these fun twists let you put a different spin on it whenever you want something new. For another comforting dinner option, check out my Chicken Enchilada Rice Casserole for a completely different flavor profile.

• Creamy Sausage Rigatoni with Spinach – Double the spinach and add a cup of sautéed mushrooms for a more vegetable-forward version of creamy sausage rigatoni with spinach
• Spicy Calabrian Version – Use hot Italian sausage and add a tablespoon of Calabrian chili paste to the sauce for a fiery, Southern Italian inspired dish
• Baked Rigatoni – Transfer the finished pasta to a baking dish, top with extra mozzarella and Parmesan, and broil for 3-4 minutes until bubbly and golden
• White Sauce Version – Skip the tomatoes and marinara entirely and make a pure cream and Parmesan sauce with sausage, garlic, and white wine for a completely different but equally delicious dish
• Sausage Rigatoni Ina Garten Style – Add a splash of white wine when sautéing the onions and finish with a handful of fresh parsley and extra good olive oil for an elevated sausage rigatoni ina garten inspired version

Equipment for Creamy Italian Sausage Rigatoni

Making this easy creamy italian sausage rigatoni requires just a few standard kitchen tools that most home cooks already have.

• Large deep skillet or Dutch oven – You need a pan deep enough to hold the pasta and sauce together after combining, at least 12 inches wide and 3 inches deep
• Large pasta pot – For boiling the rigatoni in plenty of well-salted water before adding it to the sauce
• Wooden spoon or silicone spatula – For breaking up the sausage and stirring the sauce without scratching your pan
• Measuring cups and spoons – For the cream, broth, and seasonings so the sauce comes out balanced every time
• Box grater or microplane – For freshly grating the Parmesan, which melts much better than pre-grated
• Ladle or large pasta spoon – For serving the finished rigatoni and scooping up plenty of that gorgeous sauce

Storage Tips for Creamy Italian Sausage Rigatoni

This creamy Italian sausage rigatoni stores and reheats really well, making it a fantastic option for meal prep and next-day lunches. For another great make-ahead dinner, my Cheesy Ranch Potatoes and Smoked Sausage is another excellent option.

• Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat with added liquid – When reheating, add a splash of cream, broth, or water to loosen the sauce which thickens considerably as it sits
• Stovetop reheating – Reheat gently in a skillet over medium-low heat with added liquid, stirring frequently for the best texture
• Microwave option – Microwave individual portions with a splash of water or cream, covered with a damp paper towel, in 60-second intervals, stirring between each
• Freeze – This pasta freezes well for up to 2 months, though the cream sauce may separate slightly when thawed and should be stirred vigorously while reheating

FAQ about Creamy Italian Sausage Rigatoni

Conclusion

Dinner is served in a flash, but it tastes like you spent hours at the stove! I hope this quick, flavorful recipe gives you back some precious time on your busy evenings. It is proof that fast food can still be homemade and delicious.

I hope this speedy, savory dish becomes a regular in your weeknight dinner rotation, enjoy the extra free time! Whether you make this easy creamy italian sausage rigatoni for a busy Tuesday dinner, a cozy weekend meal, or when you need to feed a crowd without breaking a sweat, it's going to deliver every single time. Drop a comment below and let me know how yours turned out! Did you add the spinach, try the baked version, or go full spicy with the Calabrian chili? Don't forget to check out my Chickpea Feta Avocado Salad for a lighter, no-cook option on the nights you want something fresh and fast.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Creamy Italian Sausage Rigatoni:

recipe