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- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy, casings removed) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish To make Creamy Italian Sausage Rigatoni, you need simple, fresh items. Rigatoni pasta gives you the right shape and texture. Italian sausage adds a rich flavor. You can choose mild or spicy sausage based on your taste. Onion and garlic create a great base. They bring sweetness and depth to the dish. Heavy cream makes the sauce rich and smooth. Chicken broth adds extra flavor and keeps it from being too thick. Parmesan cheese gives a salty kick. Italian seasoning adds herbs that elevate the dish. If you like heat, add red pepper flakes. Don't forget olive oil! It helps to brown the sausage and adds flavor. Salt and pepper are essential for taste. Finally, fresh basil leaves brighten everything. They add a pop of color and fresh aroma. With these ingredients, you can create a hearty and delicious meal. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 12 oz of rigatoni pasta. Cook it until al dente, which usually takes about 10-12 minutes. Then, drain the pasta and set it aside. This step is key to a great texture in your dish. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 lb of Italian sausage, breaking it apart with a wooden spoon. Cook the sausage for about 5-7 minutes. You want it to brown nicely and lose its pink color. This adds a lot of flavor to the dish. Next, add 1 medium finely chopped onion to the skillet. Sauté it for about 3 minutes until it softens. Then, stir in 3 minced garlic cloves. Cook for another 1-2 minutes until the garlic smells great. This mix will build a strong base for your sauce. Now it's time for the sauce. Pour in 1 cup of chicken broth and bring it to a simmer. Lower the heat, and then add 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy. This is where the magic happens! Add your cooked rigatoni to the skillet with the sauce. Toss everything together to coat the pasta evenly. Allow it to cook on low heat for 2-3 minutes. This step helps the pasta absorb all those delicious flavors. Once everything is well combined, remove the skillet from the heat. Garnish your dish with fresh basil leaves. This adds a nice touch and a pop of color. Now your Creamy Italian Sausage Rigatoni is ready to enjoy! Choose a good-quality Italian sausage for your rigatoni. You can pick mild or spicy, depending on your taste. Look for fresh sausage without fillers. The flavor of the sausage makes a big difference in your dish. Break it up as it cooks. This helps it mix well with the sauce. To make a rich cream sauce, start with a good chicken broth. Heat it gently and then add heavy cream. Stir in grated Parmesan cheese slowly. This helps it melt smoothly. Add Italian seasoning and red pepper flakes for extra flavor. Taste and adjust with salt and pepper. Cook rigatoni in well-salted boiling water. Follow the package instructions closely. Test the pasta a minute before the time ends. It should be firm but not hard. Drain and rinse it quickly. This step keeps the pasta from becoming too soft in the sauce. Serve your Creamy Italian Sausage Rigatoni with fresh basil on top. This gives color and a fresh taste. Pair it with a simple green salad or garlic bread for a complete meal. You can also add more cheese if you love it! Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality Italian sausage to enhance the flavor of your dish. Adjust the Spice Level: Feel free to customize the amount of red pepper flakes based on your heat preference. Perfectly Cooked Pasta: Always cook your pasta al dente for the best texture, as it will continue to cook slightly when mixed with the sauce. Make it Ahead: This dish can be prepared in advance. Just reheat gently and add a splash of cream to revive the sauce’s consistency. {{image_2}} To make a tasty vegetarian version, swap the sausage for plant-based sausage. You can find many options in stores today. Use the same spices to keep the flavor rich. This way, you still get a creamy, savory dish without meat. You can add vegetables to boost nutrients and flavor. Spinach, mushrooms, or bell peppers work great. Sauté them with the onions and garlic. Add them before mixing in the cream. They add color and texture to your dish. If you like heat, add more red pepper flakes. Start with half a teaspoon and taste. You can also use spicy sausage instead of mild. For less heat, skip the red pepper flakes. Adjusting spice levels lets you customize this dish to your taste. To keep your creamy Italian sausage rigatoni fresh, store it in an airtight container. Make sure the pasta cools before sealing. This helps avoid soggy pasta. Place the container in the fridge. It can last up to three days. When ready to eat, reheat your rigatoni on the stovetop. Use a skillet over low heat. Add a splash of chicken broth or cream to help loosen the sauce. Stir it gently until heated through. This keeps the dish creamy and tasty. If you want to keep it longer, freezing is a great option. Place the cooled rigatoni in a freezer-safe container. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then follow the reheating steps. Avoid freezing if you added fresh basil, as it does not freeze well. Yes, you can use other pasta shapes. Penne or fusilli work well. They hold sauce nicely. Just make sure to cook them until al dente, like the rigatoni. To make this dish gluten-free, use gluten-free pasta. Many brands offer tasty options. Check the label to ensure it is 100% gluten-free. Yes, you can use half-and-half or whole milk. This will make the sauce lighter. It may not be as rich, but it will still taste great. This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always reheat until hot before eating. You can enjoy leftovers as is or turn them into a new dish. Add veggies for a pasta bake or mix with eggs for a frittata. The options are endless! This blog post covered how to make creamy Italian sausage rigatoni. We listed all the key ingredients, from rigatoni to fresh basil. I shared step-by-step instructions for cooking and combining the flavors. You learned helpful tips for the best results and easy variations to suit your tastes. In the end, this dish is simple yet delicious. With a few adjustments, you can make it your own. Enjoy cooking and sharing this meal with others.

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage, rigatoni, and a rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage (mild or spicy, casings removed)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Once heated, add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
  • Add the finely chopped onion to the skillet and sauté for about 3 minutes until softened. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the chicken broth and bring to a simmer. Reduce the heat to low, then stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy.
  • Add the Italian seasoning and red pepper flakes (if using) to the sauce. Season with salt and pepper to taste.
  • Add the cooked rigatoni into the skillet with the sauce, tossing to coat the pasta evenly. Allow it to cook for another 2-3 minutes on low heat to let the flavors meld.
  • Remove from heat and garnish with fresh basil leaves.

Notes

Feel free to adjust the spice level by choosing mild or spicy sausage.
Keyword creamy sauce, Italian sausage, pasta