Name: Creamy Italian Sausage Rigatoni – Quick and Easy Recipes for Busy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb rigatoni pasta; 1 lb Italian sausage (mild or spicy); 1 tablespoon olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish (optional)

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We all need that one weeknight dish that makes everything feel a bit easier—and a whole lot tastier. This creamy Italian sausage rigatoni is my go-to comfort food when I’m short on time but still craving something cozy. It’s hearty, it’s rich, and it tastes like you spent hours in the kitchen (but shhh… it takes less than 30 minutes). The rigatoni holds onto the creamy sauce like it was born for it, and the sausage? Oh, it brings just enough spice to keep things interesting. If you’ve got a family to feed or just want to impress yourself—yes, we deserve that too—this one’s a winner. Toss in a quick salad or roasted veggies, and you’ve got a complete dinner that doesn’t leave you with a pile of dishes. It checks all the boxes: quick and easy recipes, dinner-friendly, creamy, savory, and irresistibly cheesy. Let’s get cooking, because your kitchen deserves a little Italian flair tonight.

1) Key Takeaways
2) Easy Creamy Italian Sausage Rigatoni Recipe
3) Ingredients for Creamy Italian Sausage Rigatoni
4) How to Make Creamy Italian Sausage Rigatoni
5) Tips for Making Creamy Italian Sausage Rigatoni
6) Making Creamy Italian Sausage Rigatoni Ahead of Time
7) Storing Leftover Creamy Italian Sausage Rigatoni
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9) Creamy Italian Sausage Rigatoni
10) Nutrition

1) Key Takeaways

This creamy pasta is rich, cheesy, and just the right amount of spicy.
It’s a quick and easy recipe perfect for weeknights.
You only need one pot and a few basic ingredients.
Leftovers are just as good the next day, maybe even better.

2) Easy Creamy Italian Sausage Rigatoni Recipe

If you’re like me, by the time the evening hits, you’re already out of patience and brainpower. That’s where this quick and easy recipe steps in. Creamy Italian sausage rigatoni checks all my boxes for a weeknight win. It’s creamy, it’s savory, and it tastes like something you’d order from your favorite Italian spot down the street.

But here’s the kicker. You’re not spending hours chopping or waiting on the oven. The most time-consuming part is boiling the rigatoni—and even that part smells good. The sausage gives the sauce a depth of flavor that just wraps you up in warmth. And when it’s tossed with rigatoni? That’s what I call dinner magic.

This recipe nails what quick and easy recipes should be. Minimal prep, bold flavor, and it leaves your kitchen smelling like a trattoria. You might even want seconds before you’ve finished your first bite.

3) Ingredients for Creamy Italian Sausage Rigatoni

Rigatoni Pasta has ridges and a sturdy shape that’s perfect for catching the creamy sauce. Penne could work, but rigatoni does it better in my opinion.

Italian Sausage brings bold, herby flavor. Mild or spicy—choose your mood. I like mine with a little kick on weeknights when I need to wake up my tastebuds.

Olive Oil is for sautéing. It helps the sausage crisp up and makes everything else taste richer.

Chopped Onion gives the sauce a sweet, mellow base. Let it get soft and golden—it’s worth the few extra minutes.

Garlic adds that familiar punch we all love. I go with three cloves, but I won’t stop you if you use more.

Chicken Broth thins the sauce just enough while adding flavor that ties everything together.

Heavy Cream is the real MVP. It makes this dish luscious and smooth and brings out all the best parts of the sausage.

Parmesan Cheese adds saltiness and a nutty bite. I always grate mine fresh because it melts better and tastes brighter.

Italian Seasoning gives the dish a quick herb blend that feels like you tried harder than you did.

Salt and Pepper round everything out. Don’t skip the tasting step—every pot of pasta deserves some personal attention.

Fresh Parsley is optional, but it gives the dish a pop of green and a little freshness to balance the richness.

4) How to Make Creamy Italian Sausage Rigatoni

Step 1. Boil the rigatoni in salted water. Drain it when it’s al dente and set it aside. You want it firm enough to hold up in the sauce.

Step 2. Heat the olive oil in a large skillet. Add the sausage and cook it through, breaking it up as it browns.

Step 3. Stir in the chopped onion and garlic. Let them cook until they’re soft and the whole kitchen smells like dinner is almost done.

Step 4. Add the chicken broth and let it bubble for a few minutes. This helps deglaze the pan and adds a little richness.

Step 5. Pour in the heavy cream and sprinkle in the Parmesan. Stir until the cheese melts and the sauce starts to thicken slightly.

Step 6. Season with Italian seasoning, salt, and pepper. Don’t go overboard. Taste as you go—your tastebuds are your best guide here.

Step 7. Add the cooked rigatoni to the pan and toss it until every piece is coated in the creamy sausage sauce.

Step 8. Serve hot. Sprinkle with fresh parsley if you’re feeling fancy (or trying to impress someone).

5) Tips for Making Creamy Italian Sausage Rigatoni

Use freshly grated cheese for the sauce. Pre-shredded cheese doesn’t melt as smoothly and tends to clump. Grating it yourself makes a big difference in a dish like this.

If your sauce seems too thick, a splash of pasta water or more chicken broth will loosen things up. But don’t pour too much at once. A little goes a long way.

For extra flavor, use a mix of hot and mild sausage. It keeps the dish interesting without being overwhelming. That balance of heat and cream is where the magic happens.

6) Making Creamy Italian Sausage Rigatoni Ahead of Time

If you’re planning ahead, this dish reheats well and holds up better than most creamy pastas. I usually make a double batch and stash half in the fridge for a busy night.

Let the pasta cool slightly before storing, so it doesn’t steam up your container. Keep the rigatoni and sauce together—it gets better as it sits and soaks up flavor.

When reheating, add a splash of cream or broth to bring back the sauce’s original texture. It’ll come back to life like it never left the stove.

7) Storing Leftover Creamy Italian Sausage Rigatoni

Store leftovers in an airtight container. They’ll keep for about four days in the fridge. I wouldn’t freeze it though—the cream doesn’t love that kind of treatment.

When it’s time to reheat, warm it gently on the stove or in the microwave with a splash of cream or water. Stir it now and then until it’s smooth again.

This dish is one of those meals that tastes even better the next day. The flavors settle in, and the pasta gets cozier in the sauce. That’s a quick and easy recipe you can count on.

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9) Creamy Italian Sausage Rigatoni