Creamy Sausage Rigatoni
Creamy sausage rigatoni made with rigatoni pasta, chicken or turkey Italian sausage, and a rich tomato-Parmesan cream sauce. This easy 30-minute pasta dinner is cozy, comforting, and perfect for busy weeknights.
Equipment
- Large pot
- Large Skillet
- Colander
- Wooden spoon or spatula
- Grater
Ingredients
Pasta
- 12 oz rigatoni pasta or penne or ziti
Sausage and Sauce Base
- 1 lb chicken or turkey Italian sausage mild or hot; casings removed if using links
- 1 cup heavy cream
- 0.5 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 0.5 cup Parmesan cheese freshly grated
Aromatics
- 3 cloves garlic minced
- 1 small yellow onion finely chopped
Seasonings and Oil
- 1 tbsp olive oil plus more as needed for sautéing
- salt to taste
- black pepper to taste, freshly ground
- 0.25 tsp red pepper flakes optional, adjust to taste
Garnish
- 2 tbsp fresh parsley chopped, for garnish
- extra Parmesan cheese for serving, optional
Instructions
- Bring a large pot of well-salted water to a boil. Add the rigatoni and cook according to the package directions until al dente, usually 10–12 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken or turkey Italian sausage, breaking it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the sausage is fully cooked and nicely browned with some crispy edges. Transfer the cooked sausage to a plate and set aside, leaving any browned bits in the skillet.
- Reduce the heat to medium. If the skillet looks dry, add a small drizzle of additional oil. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook for about 1 minute, stirring to coat the onions and garlic and allowing the paste to toast slightly.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer, then reduce the heat to medium-low and slowly stir in the heavy cream. Let the sauce simmer for 3–4 minutes, stirring occasionally, until it slightly thickens. The sauce should look smooth and just thick enough to lightly coat the back of a spoon.
- Add the grated Parmesan cheese to the skillet and stir until it is fully melted and the sauce is creamy. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.
- Return the cooked sausage and any juices from the plate to the skillet, stirring to coat it in the sauce. Add the cooked rigatoni and gently toss until the pasta is well coated. If the sauce seems too thick or the pasta looks dry, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency. Let the pasta and sauce simmer together for 1–2 minutes so the flavors can meld.
- Remove the skillet from the heat. Sprinkle the creamy sausage rigatoni with chopped fresh parsley and extra Parmesan cheese, if desired. Serve immediately while hot and creamy.
Notes
For the best flavor, brown the chicken or turkey sausage well and avoid overcrowding the skillet so it caramelizes instead of steaming. Always salt the pasta water generously so the rigatoni is seasoned from the inside out. Keep the sauce at a gentle simmer after adding the cream to prevent it from separating, and add the Parmesan off high heat so it melts smoothly. If you want to add vegetables, stir in a handful of spinach, kale, or chopped bell peppers during the last few minutes of cooking so they can soften and blend into the sauce.