Creamy Sausage Rigatoni

Look, I’m going to be honest with you.

This creamy sausage rigatoni has saved my weeknight dinners more times than I can count. It’s rich. It’s comforting. And it comes together in under 30 minutes.

People who’ve tried this recipe? They can’t stop talking about it. One reader called it “comfort food at its finest.” Another said it was “incredibly creamy and delicious.” My personal favorite comment: “a weeknight lifesaver.”

Here’s the deal: you get savory Italian sausage mixed with tender rigatoni, all coated in this luscious tomato cream sauce. The whole family loves it. Even the picky eaters.

Why This Recipe Actually Works

It’s fast. We’re talking 30 minutes from start to finish. No joke.

One pot, one pan. Everything cooks in a single skillet. Your future self will thank you when it’s time to clean up.

The sauce. That perfect balance of tomato and cream? Chef’s kiss. It’s velvety without being heavy.

Your wallet will thank you. Simple ingredients. Probably already in your pantry. Nothing fancy required.

Everyone eats it. Kids love it. Adults love it. That one uncle who complains about everything? Yeah, he’ll love it too.

Before You Start

Time Breakdown

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

How Many People?

This feeds 4-6 people as a main dish.

Toss in a simple side salad and some garlic bread… you’ve got yourself a complete meal.

Need to feed a crowd? Just double everything.

Skill Level

Easy.

Like, really easy.

If you can boil pasta and brown some sausage, you can make this. I promise.

What You’ll Need (Tools)

Nothing fancy here:

• Large skillet or deep sauté pan with a lid
• Wooden spoon or spatula
• Colander for draining pasta
• Measuring cups and spoons
• Knife and cutting board

That’s it.

The Ingredients

This dish comes together with just a handful of simple ingredients.

The Italian sausage brings all the flavor. The cream and tomato sauce? They create this perfectly balanced, silky coating that clings to every piece of pasta.

Here’s your shopping list:

Olive Oil – Keeps everything from sticking and adds a bit of richness.

Italian Sausage (1 pound/450g) – Go mild or spicy. Your call. Just remove it from the casings before cooking.

Rigatoni (12 ounces/340g) – Those ridges and that hollow center? Perfect for catching all that creamy sauce.

Chicken Broth (2 cups/480ml) – Adds depth and helps cook the pasta right in the pan.

Heavy Cream (1 cup/240ml) – This is what makes it creamy sausage rigatoni.

Garlic (4 cloves, minced) – Fresh is best. Always.

Italian Seasoning (2 teaspoons) – That herb blend that makes everything taste better.

Tomato Sauce (1 cup/240ml) – Balances out the richness with a touch of acidity.

Fresh Spinach (3 cups/90g) – Adds color, nutrients, and a mild earthy flavor that rounds everything out.

Salt and Black Pepper – To taste.

Red Pepper Flakes (1/2 teaspoon, optional) – For those who like a little kick.

Make It Your Own

The beauty of this recipe? You can tweak it however you want.

Different pasta shapes: Don’t have rigatoni? Use penne, shells, or farfalle. Whatever’s in your pantry works.

Load up on veggies: Throw in mushrooms, bell peppers, or sun-dried tomatoes. More flavor, more nutrients.

Lighten it up: Swap the heavy cream for half-and-half. Still creamy, just not as rich.

Extra protein: Add some cooked chicken alongside the sausage. Or skip the sausage entirely and make it a chicken pasta.

For the cheese lovers: Stir in parmesan or mozzarella at the end. Because more cheese is never wrong.

Vegetarian version: Use plant-based Italian sausage or just pile on the vegetables.

How to Make It (Step-by-Step)

Step 1: Cook the Sausage

Heat your olive oil in a large skillet over medium-high heat.

Add the Italian sausage.

Break it up into small pieces with your wooden spoon. Like, really break it up. You want crumbles, not chunks.

Cook for 5-7 minutes until it’s browned and cooked through.

See a lot of grease pooling? Drain some off.

Step 2: Add Garlic and Seasonings

Toss in the minced garlic, Italian seasoning, and red pepper flakes.

Cook for about 1 minute.

Your kitchen should smell amazing right now.

Keep stirring so the garlic doesn’t burn. Burned garlic is bitter garlic.

Step 3: Add Pasta and Liquids

Pour in the chicken broth and tomato sauce.

Stir it all together.

Now add your uncooked rigatoni. Make sure most of the pasta is covered by the liquid.

Bring everything to a boil.

Step 4: Simmer the Pasta

Reduce the heat to medium-low.

Cover your skillet.

Let it simmer for 12-15 minutes.

Stir it every few minutes. This prevents sticking and ensures even cooking.

The pasta should be tender and most of the liquid should be absorbed.

Step 5: Add Cream and Spinach

Pour in that heavy cream.

Stir well.

Add the fresh spinach and gently fold it in.

Watch it wilt in about 1-2 minutes. It’s like magic.

Taste it. Add salt and black pepper as needed.

Step 6: Serve

Take it off the heat.

Let it rest for 2-3 minutes.

This helps the sauce thicken up slightly.

Serve it hot.

How to Serve This

This pasta is basically a complete meal on its own.

But if you want to fancy it up a bit…

Garlic bread – Perfect for soaking up every last drop of that creamy sauce.

Simple green salad – A crisp salad with Italian dressing cuts through the richness.

Roasted vegetables – Broccoli or asparagus work great here.

Crusty bread – For the sauce moppers among us.

Wine pairing – A glass of Chianti or Pinot Grigio complements this beautifully.

Garnish Ideas

Make it pretty:

• Fresh grated parmesan cheese
• Chopped fresh basil or parsley
• Extra red pepper flakes (for the heat seekers)
• A drizzle of good quality olive oil

Storing Leftovers

In the fridge: Store in an airtight container for up to 3-4 days.

In the freezer: This freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stovetop over low heat. Add a splash of chicken broth or cream to loosen up the sauce. Or microwave in 1-minute intervals, stirring between each.

My Best Tips

Brown that sausage properly. Don’t rush this step. The caramelization adds so much flavor.

Stir regularly. Check on it every few minutes while it’s simmering. Nobody likes burnt pasta stuck to the bottom of the pan.

Too dry? Add more broth or water. The pasta needs liquid to cook properly.

Use fresh spinach. Frozen works in a pinch, but fresh wilts beautifully and tastes better.

Taste before serving. Always. Adjust the salt, pepper, and red pepper flakes to your liking.

Room temperature cream. Let it sit out for a bit before adding. Cold cream hitting hot pasta can sometimes curdle.

Nutrition Facts

Nutrient	Per Serving (based on 6 servings)
Calories	520
Total Fat	28g
Saturated Fat	13g
Cholesterol	70mg
Sodium	780mg
Total Carbohydrates	46g
Dietary Fiber	3g
Sugars	4g
Protein	20g

These are approximate values. They’ll vary based on the specific ingredients you use.

Questions You Might Have

Can I use a different type of sausage?

Absolutely. Turkey sausage, chicken sausage, or plant-based sausage all work. Just know that leaner meats might cook a bit faster.

Can I make this ahead of time?

You can prep this up to 1 day ahead. Store it in the fridge and reheat gently on the stovetop with a splash of broth or cream.

My sauce is too thick. Help!

Easy fix. Just add more chicken broth or a splash of pasta water until you get the consistency you want.

Can I use dried spinach instead of fresh?

Fresh is better for texture and flavor. But if you need to use frozen, thaw 1 cup and drain it really well before adding.

How do I prevent the cream from curdling?

Add it at the end after you’ve reduced the heat. Don’t let it boil once the cream’s in there. And room temperature cream helps too.

Final Thoughts

This creamy sausage rigatoni is comfort food at its absolute best.

It’s perfect for those busy weeknights when you need dinner on the table fast. It’s also great for cozy weekend dinners when you just want something warm and satisfying.

The rich, velvety sauce. The savory Italian sausage. The tender pasta. Everything comes together in one pot with minimal effort.

Whether you’re cooking for your family or meal prepping for the week ahead, this recipe delivers.

Give it a try.

I think it might just become your new go-to dinner.