Creamy Italian Sausage Rigatoni
This rustic, restaurant-quality dish features perfectly cooked rigatoni coated in a velvety, fire-roasted tomato and cream sauce. By using high-quality turkey or plant-based sausage, this recipe delivers bold, savory flavors that provide the ultimate comfort food experience. Designed to be a one-skillet wonder, it is perfect for busy weeknights when you want gourmet flair without hours in the kitchen. It is a family-favorite that comes together in under an hour, balancing smoky sweetness and creamy textures in every bite.
- Prep Time: 10 Mins
- Cook Time: 35 Mins
- Total Time: 45 Mins
- Yield: 4 servings
- Category: dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
8 ounces rigatoni pasta
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 pound Italian turkey sausage (or plant-based alternative)
1 can (14.5 ounces) fire-roasted tomatoes
1/4 teaspoon red chili flakes
Salt and black pepper to taste
1 cup heavy cream
1 cup grated Parmesan cheese
Fresh basil for garnish
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add the Italian sausage to the skillet, breaking it up with a spoon until browned and cooked through.
Stir in the diced onion and cook until softened, about 5 minutes, then add the minced garlic and cook for another minute until fragrant.
Pour in the fire-roasted tomatoes and red chili flakes, stirring to combine; let the mixture simmer for 5-7 minutes to deepen the flavors.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and thickened.
Drain the pasta and toss it directly into the skillet with the sauce until well coated.
Season with salt and pepper to taste and serve hot, garnished with fresh basil.
Notes
Use spicy sausage if you prefer extra heat, or stick to mild for a family-friendly version. Ensure you do not overcook the pasta since it will finish in the sauce for a moment. Store leftovers in an airtight container for up to 3 days.