Start by bringing a large pot of salted water to a boil.

Add your rigatoni and cook according to the package instructions, usually around 10-12 minutes, until it’s al dente.

Once done, drain the pasta, reserving about 1/2 cup of pasta water to use later in the sauce (this will help thicken and bind everything together!).

While the pasta cooks, heat a large skillet over medium-high heat and add a splash of olive oil.

Crumble the Italian sausage into the skillet, breaking it up with a spoon as it cooks. Brown it for 5-7 minutes, ensuring it’s fully cooked through.

Once browned, remove the sausage from the skillet and set it aside.

In the same skillet, add a little more oil or a small pat of butter.

Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until they soften and become aromatic.

Stir in the tomato paste and cook for another minute, letting the flavors meld together.

Pour in the chicken broth, stirring to incorporate any flavorful bits from the bottom of the pan.

Let the broth come to a simmer, then slowly add the heavy cream, stirring constantly.

Allow the sauce to simmer for 3-4 minutes, thickening as it cooks.

Stir in the grated Parmesan cheese, and mix until the sauce becomes smooth and creamy.

Season with salt, pepper, and red pepper flakes (if you like a bit of heat), adjusting to your taste.

Add the cooked sausage back into the skillet, stirring it into the creamy sauce.

Gently toss in the drained rigatoni, ensuring each piece is coated in the rich sauce.

If needed, add a splash of the reserved pasta water to help the sauce coat the pasta more evenly. Let everything simmer for another 2-3 minutes to let the flavors combine beautifully.

Plate the creamy sausage rigatoni and garnish with freshly chopped parsley and extra Parmesan cheese if desired.

Serve immediately and enjoy every creamy, flavorful bite!

For an extra burst of flavor, you can add a handful of spinach or kale to the sauce while it simmers. The greens will wilt down and add a nutritious element without compromising the creamy texture of the sauce.