Description
This Creamy Parmesan Sausage Rigatoni is a rich and comforting Italian-inspired pasta dish combining al dente rigatoni with browned Italian sausage, tangy petite diced tomatoes, aromatic herbs, and a luscious creamy parmesan sauce. Perfect for a hearty weeknight dinner, it balances spicy and savory flavors with a velvety texture for the whole family to enjoy.
Ingredients
Scale
Sausage and Sauce
- 1.25 lbs Italian sausage
- 1 15-oz can petite diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1.5 cups heavy cream
- 1 cup freshly grated parmesan cheese
Pasta
- 12 oz rigatoni pasta (uncooked)
- Water for boiling
- Salt (for pasta water)
Instructions
- Cook the Pasta: Bring a large pot of liberally salted water to a boil. Add 12 oz of rigatoni and cook for 1 minute less than the package instructions to achieve al dente texture. Drain well and set aside.
- Brown the Sausage: While the pasta cooks, remove the casings from the Italian sausage if necessary. Heat a large skillet (at least 12 inches wide) over medium heat. Add the sausage and cook, crumbling it with a spoon, until it is nicely browned and cooked through, about 7-10 minutes. Do not drain the fat.
- Make the Sauce: To the skillet with the browned sausage, add the can of petite diced tomatoes with their juice, dried oregano, garlic powder, red pepper flakes (if using), black pepper, and salt. Increase the heat to bring the mixture to a boil, then let it simmer for about 3-4 minutes until the liquid reduces and thickens slightly.
- Add Cream and Cheese: Reduce the heat to low and stir in 1.5 cups of heavy cream. Gradually add 1 cup of freshly grated parmesan cheese, stirring until the cheese melts and the sauce becomes creamy and smooth. Adjust seasoning if needed.
- Combine Pasta and Sauce: Add the drained rigatoni pasta to the skillet with the creamy sausage sauce. Toss gently to coat all the pasta evenly with the sauce. Warm through for a minute or two.
- Serve: Serve the creamy Parmesan sausage rigatoni hot, optionally garnished with extra parmesan cheese or fresh herbs like parsley or basil.
Notes
- Use Italian sausage with or without casings based on preference; remove casings if present.
- For extra heat, do not omit the red pepper flakes; omit for milder flavor.
- Reserve a bit of pasta water to loosen sauce if it becomes too thick.
- Freshly grated parmesan cheese is preferred for best flavor and melting.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of recipe)
- Calories: 590
- Sugar: 5g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
