Creamy Italian Sausage Rigatoni

This Creamy Italian Sausage Rigatoni is the ultimate 30-minute comfort meal that brings the heart of Italy to your kitchen. Made with a silky tomato-cream sauce and savory sausage, it’s a family-tested favorite that makes busy weeknights feel like a special occasion!

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Course: Dinner, Main Course

Cuisine: Italian-American

Keyword: 30-minute pasta, Creamy Italian Sausage Rigatoni, easy weeknight dinner, family favorite pasta, one-pan sausage pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 680kcal

Cost: $15

Equipment

1 Large pot For boiling the pasta; ensure you salt the water like the sea!
1 Deep skillet or Dutch oven Deep enough to toss the pasta and sauce together without a mess.
1 Wooden spoon Perfect for breaking up the sausage (and for little hands to help stir).
1 Colander To drain your pasta, don't forget to save that "liquid gold" pasta water!

Ingredients

12 oz Rigatoni pasta Use the kind with ridges to catch all that lovely sauce!
1 lb Italian Sausage Hot or mild; removed from casings and crumbled.
1 tablespoon Olive Oil Just a drizzle to get things started.
1 medium Yellow Onion Finely diced (Olivia helps me count the pieces!.)
5 cloves Garlic Minced; the more the merrier in this house.
2 tablespoon Tomato Paste For that deep, sun-kissed tomato flavor.
1 cup Marinara Sauce Your favorite store-bought brand or homemade.
1 cup Heavy Cream This is the secret to that restaurant-quality silkiness.
4 oz Cream Cheese Cubed and softened; it adds such a velvety tang.
2 cups Fresh Baby Spinach A wonderful way to sneak in some greens.
1 cup Parmesan Cheese Freshly grated melts so much better than the canned stuff!
½ teaspoon Red Pepper Flakes Optional, for a little California sunshine heat.

Instructions

Fill your [Large Pot] with water and a generous handful of salt. Once it’s at a rolling boil, add the [Rigatoni pasta]. My little Olivia loves to watch the bubbles! Cook it for about 2 minutes less than the package says, we want it "al dente" so it finishes cooking in our yummy sauce.
While the pasta dances in the pot, heat [Olive Oil] in your [Deep Skillet]. Add the [Italian Sausage] and use your [Wooden Spoon] to break it into small, crispy crumbles. Let it get a deep golden brown; that’s where all the love and flavor lives!
Stir in the diced [Yellow Onion]. Cook until soft and translucent. Now, add the [Garlic] and [Red Pepper Flakes]. The kitchen will start smelling like Grandma’s house right about now! Let it cook for just a minute so the garlic doesn't burn.
Lower the heat and stir in the [Heavy Cream] and cubed [Cream Cheese]. This is Olivia’s favorite part, watching the white swirls disappear into the red sauce to make a beautiful pink. Stir until the [Cream Cheese] is completely melted and smooth.
Add the cooked rigatoni and the [Fresh Baby Spinach] into the skillet. Toss gently until the spinach wilts and the pasta is coated in glory. If it's too thick, add a splash of that reserved pasta water. Turn off the heat and stir in the [Parmesan Cheese].

Notes

Kid Tip: If your little ones are picky about "green things," chop the spinach very finely before adding it, or swap it for peas!
Substitutions: For a lighter version, you can use half-and-half instead of heavy cream, though it won't be quite as thick and dreamy.
Storage: This actually tastes even better the next day! Store in an airtight container for up to 3 days. When reheating, add a tiny splash of water to loosen the sauce.
Variations: Feel free to swap the rigatoni for penne or shells, any pasta that can hold onto that sauce is a winner in my book!

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