This Easy Sausage Rigatoni is a weeknight dinner winner, combining comfort-food satisfaction with minimal effort.
The dish shines with its hearty, flavorful Italian sausage cooked in a rich, garlicky tomato sauce that feels straight out of a trattoria.
Rigatoni’s ridges capture every bit of sauce, ensuring a perfect bite every time.
With protein-packed sausage and lycopene-rich tomatoes, this dish delivers not just taste but also nutritional benefits.
The inclusion of fresh basil adds antioxidants, while the option for freshly grated Parmesan contributes a dose of calcium and umami depth.
Its quick 30-minute preparation makes it ideal for busy nights or effortless entertaining, while the recipe’s simplicity makes it beginner-friendly yet restaurant-worthy.
Whether you’re cooking for family or meal prepping for the week, this dish offers a satisfying, well-balanced meal that’s easy to love.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Skillet
Perfect for browning sausage evenly, retaining heat beautifully, and providing a durable, long-lasting kitchen essential for countless one-pan meals.
Le Creuset Dutch Oven
Ideal for simmering tomato-based sauces, locking in flavor, and doubling as a versatile pot for soups, stews, and pasta dishes.
OXO Good Grips Garlic Press
Makes mincing garlic effortless, releasing maximum flavor quickly and efficiently without sticky fingers.
Cuisinart 4-Quart Pasta Pot with Strainer Lid
Boils rigatoni to perfection with easy draining, making pasta nights simpler and more efficient.
Microplane Premium Classic Zester/Grater
Ensures delicate, restaurant-style Parmesan shavings, elevating both presentation and flavor in countless recipes.
Italian Sausage Rigatoni
Ingredients
Equipment
Method
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until just al dente, stirring occasionally to prevent sticking. Reserve a small cup of pasta water before draining, then set the cooked pasta aside.
- Brown the sausage and onion: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage and chopped onion. Use a wooden spoon or spatula to break the sausage into bite-sized crumbles. Sauté for 8–10 minutes until the sausage is browned and fully cooked and the onion is soft and fragrant.
- Add garlic for flavor: Stir in the minced garlic and cook for about 1 minute, allowing the garlic to release its aroma without burning.
- Build the tomato base: Tilt the skillet slightly and spoon out excess grease, leaving enough to keep the sauce flavorful. Pour in the diced tomatoes and crushed tomatoes, stirring well to combine with the sausage mixture. Lower the heat slightly and let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Finish with cream and herbs: Reduce the heat to low and stir in the heavy cream, mixing until the sauce turns a rich, velvety orange color. Add fresh basil if desired, and season with salt and black pepper to taste. Simmer for another 1–2 minutes to bring everything together.
- Combine pasta and sauce: Add the drained rigatoni directly into the skillet with the sauce, tossing gently until every piece of pasta is coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Serve and garnish: Divide the pasta among bowls, sprinkle generously with freshly grated Parmesan cheese, and garnish with additional basil if desired. Serve immediately while hot and enjoy a restaurant-worthy meal at home.
Notes
- Sausage choice: Both mild and spicy Italian sausage work beautifully in this recipe. If using links, simply remove the casings before cooking.
- Tomatoes: A mix of diced and crushed tomatoes gives the sauce the perfect balance of texture and richness.
- Cream substitution: Avoid swapping the heavy cream for milk or half-and-half, as the acidity of the tomatoes can cause it to curdle.
- Make-ahead tip: The sauce can be made up to a day ahead and stored in the fridge. Simply reheat and toss with freshly cooked pasta before serving.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated on the stovetop with a splash of water or cream to loosen the sauce.
Chef’s Insider Tips For Perfection
Achieving a rich, flavorful sauce starts with properly browning the Italian sausage.
Don’t rush this step—letting the sausage caramelize deeply develops savory, meaty notes that elevate the entire dish.
Breaking the sausage into chunky pieces adds pleasing texture, but if you prefer, you can crumble it finer. When adding garlic, be mindful not to burn it; cooking it just until fragrant will enhance the sauce without bitterness.
Simmering the sauce gently helps meld the acidity of the tomatoes with the cream’s richness, creating a luscious, balanced flavor.
For the best consistency, use both diced and crushed tomatoes, as this combination provides body and a slight chunkiness.
Lastly, tossing the pasta directly in the sauce ensures every rigatoni piece is coated, making each bite flavorful and satisfying.
Creative Serving Ideas And Pairings
This hearty sausage rigatoni pairs beautifully with a simple green salad dressed in a tangy vinaigrette, which cuts through the richness of the sauce.
Roasted or steamed vegetables, such as asparagus or broccoli, add freshness and a nutritional boost.
For a rustic touch, serve with warm garlic bread or crusty Italian bread to soak up any leftover sauce.
When it comes to beverages, a medium-bodied red wine like Chianti or Sangiovese complements the savory sausage and tomato base perfectly.
For a non-alcoholic option, a sparkling water with a splash of lemon refreshes the palate between bites.
Garnishing with fresh basil or a sprinkle of red pepper flakes can add color and extra flavor contrast.
Best Practices For Storage
This dish stores wonderfully, making it ideal for meal prep or leftovers.
Once cooled, transfer the pasta and sauce into an airtight container and refrigerate for up to three days.
When reheating, use a skillet over low heat rather than a microwave to preserve the creamy texture—add a small splash of water or cream to loosen the sauce if needed.
Avoid freezing pasta with cream-based sauces, as they can separate and become grainy upon thawing. Instead, freeze the sauce separately without pasta if you want to prepare ahead.
Defrost the sauce in the fridge overnight and then combine it with freshly cooked pasta for the best texture and flavor.
Common Questions About Recipe Preparation
1. Can I use ground sausage instead of links?
Absolutely! Ground Italian sausage works perfectly and is often easier to break apart while cooking. Just make sure it’s seasoned well.
2. What can I substitute for heavy cream?
Heavy cream is recommended for its richness and to prevent curdling. If necessary, use half-and-half but add it off the heat and stir gently to avoid separation.
3. How do I keep the pasta from getting mushy?
Cook the rigatoni al dente—meaning just tender but still firm to the bite. Also, toss the pasta with the sauce just before serving rather than letting it sit.
4. Can I make this recipe vegetarian?
Yes! Substitute Italian sausage with plant-based sausage alternatives or sautéed mushrooms and bell peppers for a hearty vegetarian version.
5. Is it possible to make this gluten-free?
Definitely. Use gluten-free rigatoni or any other gluten-free pasta, and double-check that the sausage you choose is gluten-free as well.
This recipe has been adapted and simplified from the original version by saltandlavender. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.