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Luscious Italian Sausage Rigatoni

As seen in Satisfying Entrées for Every Table.

You’ll toss bitey rigatoni with golden brown sausage, then coat it in a rich tomato cream loaded with basil, oregano, and just a hint of chili for a kick. Everything kicks off with sweet onions and garlicky goodness, then a pour of cream and a handful of Parmesan take things over the top. The pasta finishes right in the pan, soaking up all the creamy sauce. Top your bowl with even more cheese and some extra basil. For dreamiest results, use the best sausage and grate your own Parmesan. If you want it thick, just let the sauce bubble away a bit longer.

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Barbara Chef
Created By Sasha
Last updated on Fri, 13 Jun 2025 15:14:34 GMT
A bowl of pasta loaded with sausage and veggies. Save Pin
A bowl of pasta loaded with sausage and veggies. | foodthingle.com

Cozy up with a bowl of creamy sausage rigatoni that fills the whole house with amazing smells and wraps every bite in a thick, smooth sauce. My crew begs for this every time the weather gets cool and we're after something comforting with a big Italian punch.

I first tossed this together for a last-minute hangout—my friends always scrape the plates clean and beg for seconds whenever I whip it up.

Tasty Ingredients

  • Rigatoni pasta: The ridges and tube shape are awesome for catching every drop of sauce. If you spot a bag labeled bronze-cut, nab it for extra sauce power
  • Grated Parmesan cheese: Grate your own right before using so you get that creamy, savory finish. Pre-grated just can’t compare
  • Heavy cream: This is what gives your pasta that rich, velvety feel—don’t skip it
  • Salt and pepper: Sprinkle as you go to wake up all the other flavors
  • Red chili flakes: Toss these in if you want just a touch of warmth
  • Fresh basil and oregano: Chop up some fresh herbs for a garden-bright lift. Dried will still work in a pinch
  • Canned whole or crushed tomatoes: This goes in for a saucy base—San Marzano is extra fancy if you spot them
  • Italian sausage: The seasoning’s all built in—try to get the kind packed with plenty of herbs
  • Garlic cloves: Use real, fresh garlic to really nail that Italian kick
  • Large onion: Sweet onions balance all the richness. Heavier ones taste best
  • Extra-virgin olive oil: Drizzle this in first to get that smooth base and help the onions shine. Newer bottles have the brightest flavor

Simple How-To

Finish and Serve:
Dish it up while it’s hot. Sprinkle more Parm and basil on top if you want an extra bit of flavor. Dig in with a big spoon and enjoy every bite
Mix Pasta and Sauce Together:
Toss your rigatoni straight into the creamy sauce. Give everything a big stir so each noodle gets coated. If you love your pasta extra saucy or thick, just let it cook together for about 10 more minutes
Add the Creamy Touch:
Pour in the heavy cream and a heap of Parmesan. Stir until the sauce turns a soft pink and feels super smooth. Taste and tweak the seasoning, then keep it on low for another 5 to 7 minutes
Make the Sauce:
Pour crushed or blended tomatoes into your pot with the browned sausage. Throw in basil, oregano, pepper, salt, and chili flakes. Let everything cook high for a quick minute, then turn it down and let those flavors mingle for 5 to 7 minutes
Pasta Time:
Boil water, toss in salt, and dump the rigatoni in until just firm—takes 9 to 11 minutes. Drain but don’t rinse; you want that sauce to stick
Sauté Sausage and Veggies:
Warm up olive oil on medium heat, then add diced onions. Let them soften up for about 7 to 8 minutes. Add minced garlic and break up sausage right into the pot—keep going until sausage gets a little crispy but still juicy, around 7 to 8 minutes more
A bowl of pasta loaded with meaty tomato sauce. Save Pin
A bowl of pasta loaded with meaty tomato sauce. | foodthingle.com

My little niece always begs to be in charge of grating Parmesan now—she fell in love with the smell the first time and won't let anyone else touch the cheese grater.

How To Store

Wait for your pasta to cool off, then put leftovers in a container with a lid and stash them in the fridge for up to four days. When you warm it up, toss in a splash of milk or cream to get that creamy goodness back. Just want to save sauce? Pop it in the freezer and you can finish the meal anytime

Easy Swaps

For a lighter meal, grab ground turkey or chicken sausage. If the heavy cream’s missing, half and half will get you close (just a thinner sauce). No rigatoni? Penne or ziti work great too

Serving Ideas

A peppery arugula salad on the side is perfect to balance out the creamy pasta. Grab some crusty bread so you can scoop up all the sauce left on your plate. Top with a splash of fancy olive oil or extra chili flakes if you want a little kick

A bowl of pasta topped with meat and melty cheese. Save Pin
A bowl of pasta topped with meat and melty cheese. | foodthingle.com

Fun Food Backstory

Rigatoni's a classic cut from central and southern Italy, known for those deep ridges perfect for catching thick sauces. Creamy tomato sausage sauces are an Italian American favorite, mixing cream with bold southern Italian flavors—a real crowdpleaser for family get-togethers

Common Recipe Questions

→ Can I use a different type of pasta?

Totally! Penne or ziti work nicely if rigatoni’s not around. Just keep an eye so you don’t overcook them.

→ Should I use mild or spicy Italian sausage?

Pick either. Mild is laid back and classic, but spicy makes things more exciting and brings the heat.

→ Can I substitute fresh herbs with dried?

No worries if you’re out of fresh—dried basil or oregano will do. You’ll need about a tablespoon dried for every quarter cup fresh.

→ How do I make the sauce thicker?

Simmer the sauce a bit longer so it cooks down, or just toss in a little extra Parmesan for a thicker, cheesier bite.

→ What’s the best way to reheat leftovers?

Warm it up gently on your stove and add a splash of milk or cream so the sauce stays nice and smooth.

→ Can I make this dish ahead of time?

Yep! Make the sauce early, then just mix with fresh pasta when you’re ready. That way it stays nice and saucy.

Italian Sausage Rigatoni

Hearty rigatoni with juicy Italian sausage, creamy tomato, bright herbs, and cheesy goodness in every bite.

Preparation Time
15 Minutes
Cooking Time
35 Minutes
Overall Time
50 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Italian

Output: 6 Number of Servings (Roughly 6 bowls)

Special Diets: ~

What You'll Need

→ Main Ingredients

01 1 pound rigatoni pasta
02 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
03 2 teaspoons salt
04 1 1/2 cups heavy cream
05 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
06 1 1/2 cups grated Parmesan cheese
07 1 teaspoon black pepper
08 2 cans (28 ounces each) whole or crushed tomatoes
09 1 1/2 pounds Italian sausage, casings taken off
10 1 large onion, diced
11 2 tablespoons extra-virgin olive oil
12 4 garlic cloves, minced
13 1 teaspoon red chili flakes

Steps to Follow

Step 01

Dish out the pasta into bowls or onto plates. Throw on the rest of your Parmesan and a handful of basil leaves if you’ve got ‘em. Dig in right away.

Step 02

Drop your cooked rigatoni into the sauce. Mix everything up so the noodles get a good coating. Want things even thicker? Let it cook together for another 10 minutes.

Step 03

Pour in the cream and about 1 cup of Parmesan. Let that bubble gently for 5 to 7 minutes, giving it a stir now and then. Taste it—add a bit more salt or pepper if you think it needs it.

Step 04

Toss your tomatoes in with the sausage. Using whole tomatoes? Blend ‘em up first if you want smooth sauce. Sprinkle in your basil, oregano, chili flakes, salt, and pepper. Crank up the heat to get a boil, then let it simmer on low for about 5 to 7 minutes.

Step 05

As you work on the sauce, fill another pot with water and let it come to a boil. Salt it well. Cook your rigatoni following the package guide—9 to 11 minutes if you want it a bit firm. Drain and set aside.

Step 06

Next, toss your sausage into the pot. Break it up with a spoon so it’s crumbly. Let it cook for 7 to 8 minutes until it loses its pink color.

Step 07

Start by getting your olive oil hot in a big pot over medium. Throw in the onion and cook it, stirring now and then, for 7 or 8 minutes until it softens. Add the minced garlic and give it a minute till you catch the aroma.

Additional Tips

  1. Grab some good Italian sausage and grate your own Parmesan to get the best flavors in your bowl.
  2. Want your sauce extra rich? Just let everything simmer for another 5 or 10 minutes before serving.

Essential Tools

  • Large pot or Dutch oven
  • Pasta pot
  • Wooden spoon or spatula
  • Knife and chopping board
  • Blender (for whole tomatoes if you want sauce smooth)

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy (heavy cream, Parmesan cheese)
  • Has gluten (rigatoni pasta)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 865
  • Fat Content: 48 g
  • Carbohydrates: 75 g
  • Protein: 34 g