Can I use a different type of pasta?

Yes, penne , fusilli , or any sturdy pasta works well, though rigatoni’s ridges are ideal for holding sauce.

How can I make this vegetarian?

Use plant-based sausage or skip it and add veggies like mushrooms , bell peppers , or zucchini .

Can I make this ahead of time?

The sauce can be made in advance and refrigerated for up to 2 days. Cook pasta fresh and combine before serving.

What can I serve with it?

Pair with a green salad , garlic bread , or roasted vegetables for a complete meal.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of milk or cream if needed.

Delicious Creamy Sausage Rigatoni

Ingredients

To make Creamy Sausage Rigatoni, you’ll need a handful of pantry staples and a few fresh ingredients. Here’s the rundown:

- Rigatoni Pasta: The star of the show, its ridges hold the sauce like nobody’s business.

- Italian Sausage: Choose mild or spicy based on your preference. Remove casings if they’re linked.

- Olive Oil: For cooking the sausage and veggies.

- Onion and Garlic: These aromatics create the flavor base for the sauce.

- Tomatoes: A mix of canned diced tomatoes, tomato sauce, and tomato paste for a rich, tangy sauce.

- Heavy Cream: This gives the sauce its creamy texture. Some recipes use cream cheese for a different vibe.

- Parmesan Cheese: Adds umami and helps thicken the sauce.

- Seasonings: Think dried basil, Italian seasoning, red pepper flakes (for a kick), salt, and pepper.

- Optional Add-Ins: Fresh spinach, mushrooms, bell peppers, or sun-dried tomatoes for extra flavor and nutrition.

Ingredient	Purpose	Substitution
Rigatoni	Holds sauce	Penne, fusilli
Italian Sausage	Main protein	Turkey sausage, plant-based sausage
Heavy Cream	Creaminess	Half-and-half, cream cheese
Parmesan	Flavor, thickness	Pecorino Romano

Instructions

There are two main ways to prepare this dish: the traditional method, where you cook the pasta separately, and the one-pot method, where everything is cooked together. Both are delicious, but the one-pot version is a lifesaver for busy nights. I’ll walk you through both so you can pick what works best.

Traditional Method

This method gives you more control over the pasta’s texture and the sauce’s consistency. Here’s how to do it:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook 12 oz rigatoni until al dente, about 10-12 minutes. Drain and set aside.

1. Brown the Sausage: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned, about 5-7 minutes.

1. Sauté Veggies: Add 1 chopped onion and 3 minced garlic cloves to the skillet. Cook until the onion is translucent, about 3-4 minutes. The aroma at this point? Pure heaven.

1. Make the Sauce: Stir in 1 (14.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce, and 1 tbsp tomato paste. Add 1 tsp dried basil, 1/2 tsp red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes to let the flavors meld.

1. Add Cream and Cheese: Reduce heat to low and stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan. Cook until the cheese melts and the sauce is creamy, about 2-3 minutes.

1. Combine: Add the cooked rigatoni to the skillet and toss to coat evenly.

1. Serve: Garnish with fresh basil or parsley and serve hot.

One-Pot Method

For those nights when you just can’t deal with extra dishes, this method is your best friend. It’s inspired by recipes like Julia’s Album.

1. Cook the Sausage: In a large, high-sided skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb Italian sausage and cook until browned, breaking it up as it cooks, about 5 minutes. Drain excess fat.

1. Add Ingredients: To the skillet, add 12 oz uncooked rigatoni, 2 cups chicken broth, 1/2 cup heavy cream, 1 (8 oz) can tomato sauce, 3 minced garlic cloves, 1 tsp Italian seasoning, and a pinch of red pepper flakes. Stir to combine.

1. Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.

1. Add Spinach (Optional): If using, stir in 2 cups fresh spinach during the last 2-3 minutes until wilted.

1. Season and Serve: Taste and adjust with salt and pepper. Serve hot, garnished with Parmesan and fresh herbs.

The one-pot method is my go-to when I’m short on time, but the traditional method is great when I want to impress. Either way, you can’t go wrong.