Description
Creamy Italian Sausage Rigatoni is a hearty, comforting pasta dish made for practical family dinners. Rigatoni pasta is coated in a rich cream sauce with browned Italian sausage, sun-dried tomatoes, and parmesan, creating a filling meal that works perfectly for easy weeknight dinners or relaxed family meals.
Ingredients
-
1 Pound Rigatoni Pasta
-
2 Tablespoons Neutral Cooking Oil
-
1 Pound Italian Sausage
-
2 Tablespoons Unsalted Butter
-
1 Shallot, diced
-
3 Cloves Garlic, minced
-
1 Tablespoon Tomato Paste
-
½ Cup Sun-dried Tomatoes
-
½ Cup Chicken Stock
-
I use Better Than Bouillon Roasted Chicken Base (½ Teaspoon BTB + ½ Cup Hot Water)
-
3 Cups Heavy Cream
-
Kosher Salt, to taste
-
1 Teaspoon Black Pepper, or to taste
-
1 Teaspoon Garlic Powder
-
1 Teaspoon Onion Powder
-
1 Teaspoon Italian Seasoning
-
Crushed Red Pepper, to taste
-
¼ Cup Pasta Water, from cooked pasta
-
½ Cup Parmigiano Reggiano, shredded
Instructions
-
Bring a large pot of water to a boil and season with about 2 tablespoons of kosher salt. Cook the rigatoni until al dente, about 8–10 minutes. Reserve some pasta water, then drain.
-
Heat the cooking oil in a large skillet over medium heat. Remove the sausage from the casing, add it to the skillet, and break it into crumbles. Cook for about 5 minutes until browned and fully cooked. Remove and set aside.
-
Lower the heat to medium-low and add the butter to the same skillet. Once melted, add the diced shallot with a pinch of salt and cook for 1 minute until softened.
-
Add the minced garlic, tomato paste, and sun-dried tomatoes. Stir and cook for another 1 minute until fragrant.
-
Deglaze the skillet with the chicken stock, bringing it to a gentle simmer while scraping up any browned bits.
-
Pour in the heavy cream and stir well. Bring the sauce to a low simmer, stirring frequently.
-
Season with kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, and crushed red pepper. Mix well.
-
Add ¼ cup of reserved pasta water and let the sauce simmer for about 10 minutes until slightly thickened.
-
Remove from heat and add the spinach, stirring for about 2 minutes until wilted.
-
Let the sauce rest for 1–2 minutes, then stir in the shredded Parmigiano Reggiano.
-
Add the cooked sausage and rigatoni to the skillet and toss until evenly coated. Serve warm, garnished with parsley and extra parmesan if desired.
Notes
-
Rigatoni works best because it holds the creamy sauce well.
-
Letting the sauce rest before adding cheese helps it thicken smoothly.
-
Reheat leftovers gently with a small splash of water or cream.
-
Store in an airtight container in the refrigerator for up to 3 days.