This creamy Italian sausage rigatoni is a rich and satisfying pasta dish that comes together quickly with simple ingredients. Tender rigatoni is coated in a silky tomato cream sauce, packed with flavour from seasoned sausage, garlic, and Parmesan.
It is the kind of meal that feels comforting and filling without being complicated, making it perfect for busy weeknights or a relaxed family dinner. The combination of creamy sauce and savoury sausage creates a balanced dish that is both hearty and full of flavour, while fresh basil adds a light finish.
Easy to make and always a crowd pleaser, this is a go to pasta recipe when you want something warm, creamy, and reliably delicious.
Ingredients:
Serves 2
- 200 g rigatoni
- 350 g Italian sausage (mild or spicy)
- 1 tbsp olive oil (≈15 ml)
- 1 small onion (≈100 g), finely chopped
- 3 cloves garlic (≈9 g), minced
- 100–120 g canned tomatoes (diced or chopped, with juice)
- 150 ml heavy cream
- 50 ml chicken broth (or pasta water)
- 30 g grated Parmesan cheese
- ½ tsp dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil (for finishing)
Instructions
Heat olive oil in a large skillet over medium heat. Remove the sausage meat from the casings, add it to the skillet, and break it into bite-sized pieces. Cook until browned and fully cooked.
Add the onion and cook until soft and translucent, about 3–4 minutes.
Add the onion and cook until soft and translucent, about 3–4 minutes.
Add the canned tomatoes (with their juice), pour in the cream and chicken broth and stir in Italian seasoning. Cook for 3–5 minutes, stirring, until slightly reduced and aromatic.
Cook the rigatoni until al dente according to package instructions, then add it directly to the sauce, tossing to coat. Add a splash of pasta water if needed for a silkier texture.
Stir in Parmesan cheese and season with salt and black pepper to taste.
Serve warm, sprinkled with finely chopped basil.
Why You Will Love This Creamy Sausage Rigatoni
- Ready in under 30 minutes
- Rich, creamy, and full of flavour
- Made with simple, affordable ingredients
- Perfect for busy weeknights
- Feels like a restaurant style meal at home
Tips for the Best Creamy Rigatoni
- Use good quality sausage for the best flavour
- Do not overcook the pasta, keep it al dente
- Reserve a little pasta water to loosen the sauce
- Let the sauce simmer gently to thicken properly
- Add Parmesan at the end for a smooth, creamy finish
Easy Variations
Make It Spicy
Use spicy Italian sausage or add chilli flakes
Add Vegetables
- Spinach
- Mushrooms
- Courgette
- Bell peppers
Lighter Version
- Use half cream and half milk
- Swap for low fat cream
Cheesy Upgrade
- Add mozzarella for extra richness
- Use Pecorino instead of Parmesan
What to Serve With This Pasta
- Garlic bread
- Fresh green salad
- Roasted vegetables
- Simple side of olives
Make Ahead Tips
- Cook the sauce ahead and store in the fridge for up to 2 days
- Reheat gently and add a splash of water or cream
- Cook pasta fresh for best texture
Storage and Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat on the stove with a splash of water or milk
- Avoid microwaving too long as the sauce can dry out
Frequently Asked Questions
Can I use a different pasta
Yes, penne or fusilli work well if you do not have rigatoni
Can I freeze this dish
The sauce can be frozen, but cream sauces may slightly change texture
Can I make it without cream
You can substitute with a mix of milk and a little butter, but it will be less rich
What sausage works best
Italian sausage with herbs and seasoning gives the most flavour
Serving Suggestion
Serve hot with extra Parmesan and fresh basil on top for the best flavour. A drizzle of olive oil just before serving adds a nice finishing touch.
