Rigatoni with Italian Sausage and Spicy Cream Sauce
Say hello to your new weeknight hero: Rigatoni with Italian Sausage and Spicy Cream Sauce. Think tender pasta tubes catching every drop of silky, spicy tomato-cream sauce, crumbles of savory Italian sausage, and a Parmesan finish that’ll make your tastebuds sing “That’s amore!” It’s cozy, bold, and a little saucy (just like us). Perfect for when you want comfort food that doesn’t take all day to make.
Why You’ll Love It
- Flavor Explosion: Creamy, spicy, tomato-y deliciousness in every bite.
- Customizable: Change up the pasta shape or omit the red pepper flakes and use mild Italian sausage.
- One-Pan Wonder: Sauce and pasta team up like true Italian soulmates.
- Weeknight Ready: Comes together in about 30 minutes, but tastes like you’ve been simmering all Sunday.
- Crowd Pleaser: The kind of dish that gets everyone back for seconds (and thirds).
Ingredients
- 12 ounces Rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground Italian sausage
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven. Add chopped onion and cook until soft and fragrant.
- Toss in Italian sausage, breaking it up as it browns. Cook until browned and no longer pink.
- Stir in garlic and let it mingle for 1 minute (don’t burn it, garlic likes to keep things quick). Drain extra fat if needed.
- Add diced tomatoes, tomato paste, tomato sauce, basil, salt, red pepper flakes, and black pepper. Simmer until thickened, about 10–15 minutes.
- Meanwhile, cook rigatoni according to package directions until al dente. Save a splash of pasta water just in case you need it later to loosen up the sauce.
- Stir in heavy cream and let sauce simmer another 5 minutes. Lower the heat, add Parmesan, and stir until velvety.
- Add drained pasta to the pan, toss until every rigatoni is coated in spicy, creamy sauce.
- Serve hot, sprinkle with extra Parmesan if you love yourself (and you should).
Pro Tips
- Save some pasta water — it’s liquid gold for loosening your sauce if it gets too thick.
- Like it spicier? Add more red pepper flakes (your taste buds, your rules).
- Not into the heat? Skip the red pepper flakes and swap in mild sausage for a cozy, no-spice version that’s just as delicious!
- Don’t skimp on the Parmesan – Cheese is basically the fairy dust of pasta dishes.
Pairing Suggestions
- A glass of bold red wine — because pasta and wine are soulmates.
- Garlic bread (obviously).
- A crisp green salad with Italian dressing to balance the richness.
Favorite Tools Used
- A heavy Dutch oven or deep skillet — makes all the difference for even cooking.
- A good wooden spoon (trusty sidekick for breaking up sausage).
- Microplane grater — because freshly grated Parmesan > pre-shredded every single time.
Final Thoughts
This Rigatoni with Italian Sausage and Spicy Cream Sauce is a keeper. It’s rich, cozy, and just the right amount of spicy. Perfect for family dinners, date nights at home, or when you just need a pasta bowl bigger than your head (no judgment here).
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Rigatoni with Italian Sausage and Spicy Cream Sauce
Creamy, spicy, and oh-so comforting — this Rigatoni with Italian Sausage and Spicy Cream Sauce is a weeknight dinner winner. Tender pasta tossed in a rich tomato-cream sauce with savory sausage and a touch of heat. Cozy comfort food that’s ready in about 30 minutes!
Ingredients
- 12 ounces Rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound ground Italian sausage
- 3 cloves garlic minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 8-ounce can tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven. Add chopped onion and cook until soft and fragrant.
- Toss in Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink.
- Stir in garlic and let it mingle for 1 minute (don’t burn it, garlic likes to keep things quick). Drain extra fat if needed.
- Add diced tomatoes, tomato paste, tomato sauce, basil, salt, red pepper flakes, and black pepper. Simmer until thickened, about 10–15 minutes.
- Meanwhile, cook rigatoni according to package directions until al dente. Save a splash of pasta water.
- Stir in heavy cream and let sauce simmer another 5 minutes. Lower the heat, add Parmesan, and stir until velvety.
- Add drained pasta to the pan, toss until every rigatoni is coated in spicy, creamy sauce.
- Serve hot, sprinkle with extra Parmesan if you love yourself (and you should).
Notes
Pro Tips
- Save some pasta water — it’s liquid gold for loosening your sauce if it gets too thick.
- Like it spicier? Add more red pepper flakes (your taste buds, your rules).
- Not into the heat? Skip the red pepper flakes and swap in mild sausage for a cozy, no-spice version that’s just as delicious!
- Don’t skimp on the Parmesan – Cheese is basically the fairy dust of pasta dishes.
- A glass of bold red wine — because pasta and wine are soulmates.
- Garlic bread (obviously).
- A crisp green salad with Italian dressing to balance the richness.
Nutrition
Serving: 6 ServingsCalories: 608kcalCarbohydrates: 47gProtein: 22gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 87mgSodium: 927mgPotassium: 419mgFiber: 2gSugar: 3gVitamin A: 456IUVitamin C: 4mgCalcium: 123mgIron: 2mg
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