Creamy Italian Sausage Rigatoni

Creamy Italian Sausage Rigatoni is the kind of comforting pasta dish that feels indulgent yet completely doable on a busy night. With tender rigatoni coated in a silky Parmesan cream sauce, this recipe brings together savory Italian sausage, garlic, and herbs in a way that feels both rustic and elegant. Most importantly, it delivers bold flavor with minimal effort, which makes it perfect for weeknights and entertaining alike.

Historically, rigatoni has been a favorite in central and southern Italy because its ridges hold sauces beautifully. As a result, it pairs especially well with creamy, sausage-based sauces like this one. Meanwhile, Italian sausage adds depth and warmth without overwhelming the dish.

Additionally, this recipe uses simple ingredients and straightforward techniques, so everything comes together smoothly in one pan. While it tastes restaurant-worthy, it stays approachable and comforting. Ultimately, this creamy pasta is rich, satisfying, and designed to become a repeat favorite for anyone who loves classic Italian-inspired comfort food.

Recipe Yield: 4 servings

INGREDIENTS

12 oz rigatoni pasta
12 oz Italian sausage, casings removed
3 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
1 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 Tbsp fresh parsley, chopped
¼ cup reserved pasta water (as needed)

INSTRUCTIONS

1. Cook the pasta:
First, bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Before draining, reserve ½ cup pasta water. Drain and set aside.

2. Brown the sausage:
Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked.

3. Build the flavor base:
Next, stir in garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds, just until fragrant.

4. Create the cream sauce:
Then, reduce heat to medium-low and pour in heavy cream. Simmer gently for 2–3 minutes, stirring often, until slightly thickened.

5. Add cheese and pasta:
Gradually stir in Parmesan until melted. Add cooked rigatoni and toss to coat. If needed, add reserved pasta water a little at a time.

6. Finish and serve:
Finally, season with salt and black pepper. Remove from heat and garnish with fresh parsley before serving.

Helpful Tips to Perfect This Recipe

• Balance the creaminess: Because Parmesan thickens as it cools, adding pasta water gradually helps maintain a silky, restaurant-style sauce without heaviness.
• Choose quality sausage: Using good-quality Italian sausage ensures rich flavor, which means less seasoning adjustment later.
• Grate cheese fresh: Freshly grated Parmesan melts smoothly, whereas pre-shredded cheese can cause a grainy texture.