Easy Creamy Italian Sausage Rigatoni

This recipe shows how to make an easy, creamy rigatoni with Italian sausage that comes together in about 30 minutes for a satisfying weeknight dinner. For a slightly different take or extra tips, compare this approach with an original creamy sausage rigatoni recipe to see small technique differences that save time.

Ingredients and pantry staples for four servings

• 12 ounces rigatoni (use a short tube pasta that catches sauce)
• 1 pound Italian sausage (sweet or hot, removed from casings)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream or half-and-half for a lighter finish
• 1 cup low-sodium chicken broth
• 3/4 cup grated Parmesan cheese, plus extra for serving
• 1 tablespoon tomato paste (adds color and depth)
• 2 tablespoons olive oil
• Salt, black pepper, and red pepper flakes to taste
  Keeping these staples on hand makes this creamy sausage rigatoni a quick go-to dinner.

Step-by-step skillet method

Brown the sausage in a large skillet over medium-high heat, breaking it into bite-size pieces and cooking until no pink remains. Push the meat to the side, add the onion to the pan, and sauté until translucent. Stir in garlic and tomato paste for 30 seconds to bloom the flavors. Add the chicken broth and bring to a simmer, scraping any browned bits from the pan. Stir in cream and simmer gently until slightly thickened, about 3–4 minutes. Add Parmesan off the heat, stirring until melted and smooth. Toss the cooked rigatoni into the sauce, coating each piece; season to taste. Finish with a grind of black pepper and a pinch of red pepper flakes for contrast.

Timing and equipment to speed the process

A wide skillet and a lid accelerate completion: start the pasta water while you brown the sausage so both finish around the same time. Use pre-grated Parmesan only if pressed for time, but real grated cheese melts better into the sauce. Drain the rigatoni but reserve 1/2 cup pasta water to loosen the sauce if needed.

Quick variations to change the flavor profile

Swap half the cream for mascarpone for a silkier sauce, or add a handful of baby spinach at the end for color and nutrition. For a tomato-forward version, stir in 1/2 cup crushed tomatoes with the broth. Swap pork sausage for turkey Italian sausage to reduce fat while keeping the same seasoning profile.

Make-ahead, storage, and reheating

This dish stores well refrigerated for up to 3 days; keep sauce and pasta mixed to prevent dryness. Reheat gently in a skillet over low heat with a splash of milk or broth to restore creaminess. For freezing, cool completely and freeze in a shallow container for up to 1 month; thaw overnight in the fridge before reheating to avoid separation.

Serving suggestions and simple pairings

Serve with a crisp salad or roasted vegetables to balance the richness of the sauce. A warm loaf pairs especially well — try pairing this meal with an Italian herb cheese bread for soaking up extra sauce. A light red wine or sparkling water with lemon keeps the palate refreshed.

Weeknight shortcuts that don’t sacrifice flavor

Use bulk Italian sausage to skip casings and save prep time, and swap Greek yogurt for some of the cream in colder months to cut calories while keeping tang. For more simple pasta-forward dinner ideas that move quickly, see these one-pan gnocchi recipes for inspiration on timing and assembly tricks you can borrow.

Conclusion

If you want another creamy sausage rigatoni variation, try the take on a Parmesan-forward sauce found at Creamy Parmesan Sausage Rigatoni – South Your Mouth for an extra-cheesy finish. For a dated-but-delicious twist with slightly different seasoning, check the date-night version at "Date Me" Creamy Sausage Rigatoni Pasta – Modern Honey.