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Quick Creamy Tomato Sausage Rigatoni

creamy tomato sausage rigatoni - featured image
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A fast and family-friendly pasta dish featuring rigatoni tossed in a creamy tomato sauce with savory Italian sausage. Perfect for busy weeknights, this recipe balances speed, flavor, and comfort.

Ingredients

Scale
  • 12 oz (340 g) rigatoni pasta
  • 1 lb (450 g) Italian sausage, casings removed (sweet, mild, or spicy)
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 medium onion, finely chopped (yellow or white)
  • 3 cloves garlic, minced
  • 28 oz (800 g) canned crushed tomatoes (San Marzano recommended)
  • ½ cup (120 ml) heavy cream (or half-and-half or coconut cream for dairy-free)
  • ½ cup (50 g) grated Parmesan cheese, plus extra for serving
  • A handful fresh basil, torn (optional)
  • Salt and pepper to taste
  • ¼ tsp red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 11-13 minutes. Stir occasionally to prevent sticking. Drain and set aside, reserving ½ cup (120 ml) of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving fat in pan.
  3. In the same skillet, add chopped onion. Cook for 4-5 minutes until translucent and slightly golden. Add minced garlic and red pepper flakes (if using), sauté for 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in canned crushed tomatoes. Stir well to combine with onions and garlic. Bring to a gentle simmer, reduce heat to medium-low, and cook for 8-10 minutes to thicken, stirring occasionally.
  5. Stir cooked sausage back into the tomato sauce. Add heavy cream and mix thoroughly. Let simmer for 2-3 minutes until sauce thickens and turns a pinkish hue.
  6. Add drained rigatoni to the skillet, tossing gently to coat pasta with sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
  7. Stir in grated Parmesan cheese and torn fresh basil leaves (if using). Season with salt and freshly ground black pepper to taste. Toss gently.
  8. Serve immediately, spooning pasta into bowls and sprinkling extra Parmesan on top.

Notes

Add garlic only after onions are translucent to avoid burning. Add cream at the end to prevent curdling. Use reserved pasta water to adjust sauce consistency. A pinch of sugar can reduce acidity if needed. Leftovers store well refrigerated for up to 3 days; reheat gently on stove with splash of milk or water. Freeze sauce without cream and add cream fresh when reheating.

Nutrition

Keywords: quick pasta, creamy tomato sauce, Italian sausage, rigatoni recipe, family dinner, easy weeknight meal, comfort food

Find it online: https://clunkcook.com/quick-creamy-tomato-sausage-rigatoni-easy-family-dinner-recipe/