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To make Creamy Italian Sausage Rigatoni, you need some key ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 12 oz rigatoni pasta - 1 lb Italian sausage (choose between mild or spicy based on your flavor preference) - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (such as oregano, basil, or a blend) - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a creamy and rich sauce that coats the pasta perfectly. The Italian sausage gives the dish a hearty base, while the cream and cheese add a luxurious touch. You can adjust the seasoning to match your taste. Enjoy the cooking process! {{ingredient_image_2}} Start by filling a large pot with water. Add a good amount of salt. Bring it to a rolling boil. Once boiling, cook the rigatoni as the package says until it is al dente. This step usually takes about 10-12 minutes. Before you drain, save about ½ cup of pasta water. This water helps adjust the sauce later. After cooking, drain the rigatoni and set it aside. Next, grab your Italian sausage. If you want, you can choose mild or spicy. Remove the casing and crumble the sausage into a skillet. Heat one tablespoon of olive oil over medium heat. Cook the sausage for about 5-7 minutes. Stir often until it is brown and cooked through. Now, add a small onion, finely chopped, to the sausage. Sauté it for 3-4 minutes. Wait until the onion turns translucent. Then, add 3 cloves of minced garlic. Cook for another minute. You want the garlic to smell great but not burn. Pour in 1 cup of chicken broth. Bring it to a gentle simmer. Lower the heat and stir in 1 cup of heavy cream. Mix well. Let the sauce simmer for 2-3 minutes. This helps thicken the sauce a bit. Gently fold the rigatoni into the sauce. Add 1 cup of grated Parmesan cheese. If the sauce is too thick, add some reserved pasta water. Do this a little at a time. Keep adjusting until you get the right consistency. Finally, season with dried Italian herbs, salt, and pepper to taste. Remove the skillet from heat. Transfer the creamy rigatoni to deep serving plates. For garnish, sprinkle freshly chopped parsley on top. You can also add more Parmesan cheese. Serve it hot for the best taste. To get that rich, creamy texture, use heavy cream. It adds depth and smoothness. Keep the heat at medium to avoid boiling the sauce. Boiling can ruin the creamy finish. Use the reserved pasta water wisely. This starchy water helps blend the sauce and pasta. It also thins the sauce without losing flavor. You can boost flavor with spices. Try adding red pepper flakes for heat. A pinch of nutmeg can add warmth. If you want a different cheese, go for Pecorino Romano. It offers a sharp taste that pairs well with the dish. Crumble the sausage well before cooking. This ensures even cooking and better texture. Use a wooden spoon to break it apart. When sautéing, let the sausage brown properly. This step adds a nice flavor to the dish. Stir often, but don’t rush it; let it brown for about 5-7 minutes. Pro Tips Choose Your Sausage Wisely: Selecting a high-quality Italian sausage can significantly enhance the flavor of your dish. Consider trying locally made sausages for a unique taste. Don’t Skip the Pasta Water: Reserving pasta cooking water adds starch and helps the sauce cling to the rigatoni better, resulting in a creamier texture. Add Fresh Herbs: For an extra burst of flavor, consider adding fresh basil or parsley just before serving to brighten up the dish. Experiment with Cheese: While Parmesan is traditional, try incorporating other cheeses like mozzarella or fontina for a different flavor profile in your creamy sauce. {{image_4}} You can switch the Italian sausage with chicken or turkey. Both options offer great flavor. They make the dish lighter while keeping it tasty. For gluten-free pasta, use rice or corn-based rigatoni. These alternatives work well without losing the dish's charm. Adding veggies boosts nutrition and flavor. Spinach, mushrooms, or bell peppers fit nicely into the sauce. You can sauté them with the onions and garlic for extra taste. Think about using seasonal vegetables, too. Fresh zucchini or asparagus can elevate your dish. If you love heat, you can spice up your rigatoni. Add red pepper flakes while cooking the sausage for a kick. You can also stir in diced jalapeños or a splash of hot sauce. These additions make your meal exciting and full of flavor. To keep your Creamy Italian Sausage Rigatoni fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This dish lasts about 3 to 4 days. Make sure it cools down before sealing. When reheating, use the stove for the best results. Add a splash of milk or cream to keep it creamy. Stir often to avoid burning. If using a microwave, heat in short bursts. Stir in between to ensure even heating. You can freeze this rigatoni for up to 3 months. Use a freezer-safe container or bag. Let it cool completely before freezing. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove, adding a bit of cream to restore the texture. You can serve this dish with a fresh salad or warm bread. A simple green salad adds a nice crunch. Try a Caesar or mixed greens salad with a light dressing. Garlic bread pairs well too. It’s great for soaking up any leftover sauce. Yes, you can prep this dish in advance. Cook the rigatoni and sausage ahead of time. Store them separately in the fridge. When you’re ready to eat, combine them and heat with the sauce. This keeps everything fresh. It’s best to eat within two days. To reduce creaminess, cut back on heavy cream. You can use half a cup instead of a full cup. Mix in more chicken broth to keep the flavor. You can also add more Parmesan cheese for a cheesy taste without too much cream. Yes, turkey sausage works well. It has a lighter flavor compared to pork sausage. The dish will be a bit less rich but still tasty. You might want to add extra herbs for more flavor. Turkey sausage also makes it a healthier option. This blog post covered how to make creamy Italian sausage rigatoni. We explored ingredients, cooking steps, and helpful tips. You learned how to achieve a rich texture and enhance flavors. Whether you stick to classic recipes or try variations, this dish is versatile. Remember, you can personalize it with veggies or different meats. Store leftovers safely for later enjoyment. I hope you feel ready to cook this hearty meal and impress everyone at the table. Enjoy your cooking adventure!

Creamy Italian Sausage Rigatoni

A rich and creamy pasta dish featuring Italian sausage, rigatoni, and a blend of herbs.
Print Recipe Pin Recipe
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 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Cook the rigatoni according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Once cooked, drain the remainder and set the rigatoni aside.
  • In a large skillet, heat olive oil over medium heat. Remove the casing from the Italian sausage, crumbling the meat directly into the skillet. Cook, stirring frequently, until the sausage is nicely browned and cooked through, which should take about 5-7 minutes.
  • Add the finely chopped onion to the skillet with the sausage. Sauté for about 3-4 minutes, or until the onion becomes translucent. Then, add the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant without burning.
  • Pour the chicken broth into the skillet, bringing it to a gentle simmer. Lower the heat and stir in the heavy cream, mixing thoroughly to combine. Allow the sauce to simmer for about 2-3 minutes, or until it thickens slightly.
  • Gently fold the cooked rigatoni into the sauce, followed by the grated Parmesan cheese. If the sauce appears too thick, gradually add the reserved pasta water, a little at a time, until you reach your desired consistency. Finally, season the dish with the dried Italian herbs, along with salt and pepper to taste.
  • Remove the skillet from the heat and transfer the creamy rigatoni to serving plates. Garnish with freshly chopped parsley and serve immediately.

Notes

Serve in deep bowls with extra Parmesan and a drizzle of olive oil for added richness.
Keyword creamy sauce, Italian sausage, pasta