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- 12 oz rigatoni pasta - 1 lb Italian sausage (choose either mild or spicy, casings removed) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground pepper to taste - 2 tablespoons extra virgin olive oil - Fresh basil leaves, torn for garnish You can swap the Italian sausage for ground turkey or chicken for a lighter dish. If you want a vegetarian option, use mushrooms or plant-based sausage. Instead of heavy cream, try half-and-half or a dairy-free cream for a lighter sauce. If you don’t have Parmesan, Pecorino Romano works well too. Choose rigatoni that feels firm and looks smooth. For sausage, buy from a trusted butcher or a brand you like. Look for Italian sausage with fresh herbs and spices for great flavor. Pick onions that are firm and colorful. Fresh garlic should be plump and have no green sprouts. Always use high-quality olive oil; it makes a big difference in taste. For the cream, select a brand with no additives for the best richness. {{ingredient_image_2}} Start by boiling water in a large pot. Add a good amount of salt to it. This adds flavor to your pasta. Once the water reaches a rolling boil, add 12 oz of rigatoni pasta. Cook it as the package says until it is al dente. This means the pasta should be tender but still firm. Drain the pasta in a colander and set it aside. Remember to save a bit of the pasta water. You might need it later to adjust the sauce. Grab a large skillet and place it over medium heat. Add 2 tablespoons of extra virgin olive oil and let it heat. Once the oil shimmers, add 1 lb of Italian sausage. You can choose mild or spicy, based on your taste. Use a wooden spoon to break the sausage into small pieces. Cook for about 5-7 minutes until the sausage is browned and no pink remains. This browning adds rich flavor to your dish. With the sausage cooked, it is time to make the sauce. First, add 1 medium onion, finely chopped, to the skillet. Sauté it for about 3 minutes until it is soft and clear. Next, add 3 cloves of minced garlic. Cook for another 1-2 minutes until it smells amazing. Then pour in 1 cup of chicken broth and bring it to a gentle simmer. Reduce the heat and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix well until the cheese melts and the sauce is smooth. Now, sprinkle in 1 teaspoon of Italian seasoning and add 1/2 teaspoon of red pepper flakes if you want some heat. Taste the sauce and add salt and fresh pepper as needed. Finally, fold the cooked rigatoni into the sauce, tossing gently to coat. Let it cook for another 2-3 minutes on low heat. If the sauce is too thick, add a little of that reserved pasta water. To get the sauce just right, start with the chicken broth. When you add it to the sausage and vegetables, let it simmer gently. The cream will make it rich. Stir in the heavy cream slowly. Mix until it is smooth and creamy. If it’s too thick, add a splash of the reserved pasta water. This will help you reach that perfect, velvety texture. Timing is key to a great meal. Begin cooking the pasta first. While it cooks, brown the sausage. After that, sauté the onion and garlic. This will save time and keep everything hot. Once you combine the pasta with the sauce, let it cook for a few extra minutes. This helps the rigatoni soak up all the flavors. Seasoning makes all the difference. Start with the Italian seasoning first. Then, taste the sauce before adding salt and pepper. If you like heat, sprinkle in red pepper flakes. Remember to add seasonings little by little. This way, you can adjust to your taste. Fresh herbs, like torn basil, add freshness at the end. Pro Tips Choose Your Sausage Wisely: Select high-quality Italian sausage for the best flavor impact. The choice between mild or spicy can elevate your dish based on your preference for heat. Don't Skip the Pasta Water: Reserve some pasta cooking water; it’s starchy and can help adjust the sauce's consistency while adding flavor. Fresh Herbs Matter: Use fresh basil for garnish as it adds a vibrant flavor that dried herbs can't replicate, enhancing the overall freshness of the dish. Perfectly Creamy Sauce: Ensure the heat is low when adding cream to prevent it from curdling, and stir continuously for a smooth, creamy texture. {{image_4}} To make a vegetarian version of creamy rigatoni, swap the sausage for mushrooms or lentils. Both add great texture. Use a mix of hearty vegetables like bell peppers and zucchini for extra flavor. You can also add plant-based sausage for a similar taste. Adding seasonal vegetables can enhance the dish. In spring, consider asparagus or peas. These veggies bring freshness and color. In fall, try butternut squash or kale for a warm touch. Just sauté them with the onions and garlic for a tasty boost. For a spicy kick, add more red pepper flakes. You can also mix in diced jalapeños or hot Italian sausage. If you prefer mild flavors, simply skip the red pepper flakes. Adjust the heat based on your taste preferences. After enjoying your creamy Italian sausage rigatoni, let it cool down. Transfer any leftovers into an airtight container. Make sure to seal it tightly. Store the container in the fridge. This dish stays fresh for about three days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy your leftovers, reheating is key. Place the rigatoni in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist. Stir often until it’s heated through. You can also use a microwave. Heat it in short bursts, stirring in between. This helps prevent hot spots. For meal prep, freezing works great! Place your cooled rigatoni in a freezer-safe container. Leave some space at the top for expansion. It’s best to use it within three months for the best taste. When you want to eat it, thaw it in the fridge overnight. Then reheat as mentioned above for a delicious meal. You can choose between mild or spicy Italian sausage. Mild sausage offers a gentle flavor, while spicy adds a kick. If you want more heat, go for spicy sausage. Look for fresh sausage with no fillers. This gives your dish a better taste and texture. Always remove the casings before cooking. This way, the sausage breaks up nicely in the sauce. Yes, you can use other pasta shapes. Penne, fusilli, or even farfalle work well. Each shape holds sauce differently, so pick what you like. Rigatoni has ridges that grab the sauce well. If you use a smaller pasta, adjust the cooking time. Always cook it al dente, so it stays firm and delicious. To make this dish healthier, consider these tips. Use whole wheat rigatoni for more fiber. You can also swap heavy cream for half-and-half or a plant-based cream. Adding more veggies boosts nutrition too. Spinach or bell peppers blend well in the sauce. Reducing the amount of cheese can cut calories but still keeps some flavor. This blog covered all you need for a perfect creamy rigatoni. We explored ingredients, cooking steps, and storage tips. You learned about ingredient swaps and how to select quality items. I also shared timing tips and seasoning tricks to elevate your dish. With exciting variations, you can customize your meal to fit your taste. Now, you're ready to cook with confidence and enjoy every bite. Happy cooking!

Creamy Italian Sausage Rigatoni Delight

A rich and creamy pasta dish featuring Italian sausage, rigatoni, and a blend of savory flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  • to garnish Fresh basil leaves, torn

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain well and set aside, reserving a little pasta cooking water.
  • In a large skillet over medium heat, add the olive oil and allow it to heat up. Once shimmering, add the Italian sausage and break it into smaller pieces. Cook for about 5-7 minutes until browned and cooked through.
  • Add the finely chopped onion to the skillet and sauté for approximately 3 minutes until soft and translucent. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Pour the chicken broth into the skillet and bring to a gentle simmer. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
  • Sprinkle in the Italian seasoning and red pepper flakes (if using). Adjust flavor with salt and freshly ground pepper to taste.
  • Gently fold the cooked rigatoni into the skillet with the creamy sauce, tossing to coat evenly. Cook for an additional 2-3 minutes over low heat, adding reserved pasta water if the sauce is too thick.
  • Remove from heat, plate the creamy rigatoni, and garnish with torn fresh basil leaves.

Notes

Serve immediately in warm bowls, drizzling extra Parmesan cheese over the top if desired, and pair with a light green salad for a complete meal.
Keyword creamy sauce, Italian sausage, pasta