Name: Rigatoni Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni pasta; 1/2 cup reserved pasta water; 1 tablespoon olive oil; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 pound ground Italian sausage; 28 ounce can crushed tomatoes; 3/4 cup heavy cream; 1/4 cup fresh chopped basil, plus more for garnish; Kosher salt, to taste; Black pepper, to taste; Shredded Parmesan cheese, for garnish

Jump to Recipe

If you are craving a comforting yet elegantly flavorful meal that comes together with ease, this Rigatoni Pasta Recipe is your new best friend in the kitchen. Imagine perfectly cooked rigatoni tubes swimming in a luscious sauce made of savory Italian sausage, rich crushed tomatoes, and a dreamy swirl of heavy cream, all topped off with fresh basil and a generous sprinkle of Parmesan. This dish brings hearty textures and zesty notes together in such a satisfying way that it feels like a warm hug on a plate. It’s a timeless Italian-inspired dinner that will quickly become a household favorite for good reason.

Ingredients You’ll Need

To make this Rigatoni Pasta Recipe shine, you only need a handful of simple ingredients that each play a key role in delivering incredible flavor and texture. From the pasta itself to the fresh herbs and creamy elements, every component adds its own magic to the dish.

12 ounces rigatoni pasta: Tubular pasta perfect for holding onto that delicious sauce inside and out.
1/2 cup pasta water: Helps to loosen the sauce and bind it beautifully to the pasta for a silky finish.
1 tablespoon olive oil: Provides a smooth base to sauté garlic and seasonings, adding subtle richness.
6 cloves garlic, minced: Infuses the sauce with aromatic depth and a little kick of warmth.
1 tablespoon Italian seasoning: A blend of herbs that bring bright, herby notes to the dish.
1 pound ground Italian sausage: The star protein with spiced, savory flavor that makes this meal hearty.
28 ounce can crushed tomatoes: Adds tangy sweetness and thick texture to the sauce.
3/4 cup heavy cream: Creates a velvety, rich sauce that brings balance to the tangy tomatoes and spicy sausage.
1/4 cup fresh chopped basil + more for garnish: Fresh herbaceous punch that brightens every bite.
Shredded Parmesan for garnish: Adds salty, nutty flavor and texture contrast.
Kosher salt: Essential for seasoning layers of flavor.
Black pepper: Freshly cracked for subtle heat and aroma.

How to Make Rigatoni Pasta Recipe

Step 1: Cook the Rigatoni Pasta

Start by preparing the rigatoni according to the package instructions until it reaches that perfect al dente texture — tender but still with a little bite. Be sure to reserve about half a cup of that starchy pasta water before draining, as it’s pure gold for adjusting the sauce consistency later.

Step 2: Saute the Garlic and Italian Seasoning

While the pasta cooks, warm the olive oil in a large sauté pan over medium-low heat. Toss in the minced garlic and Italian seasoning, stirring constantly for 30 to 60 seconds. Be careful not to let the garlic brown or burn because you want it fragrant and mellow, providing the foundation for the sausage and tomato flavors.

Step 3: Brown the Ground Italian Sausage

Increase the heat to medium-high and add the ground Italian sausage to the pan. Use a spatula to break it up as it cooks evenly until nicely browned and cooked through. This step builds the hearty base of the sauce with those wonderful caramelized bits that bring so much flavor.

Step 4: Build the Creamy Tomato Sauce

Stir in the crushed tomatoes, heavy cream, and chopped fresh basil. Season generously with kosher salt and freshly ground black pepper. Let the mixture warm through on low heat for a few minutes, allowing the flavors to meld into a rich, luscious sauce that coats the rigatoni perfectly.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the pan with the sauce. Pour in a splash of the reserved pasta water and gently toss everything together. This helps the sauce cling beautifully to the rigatoni’s ridges and tubes, creating that irresistible texture you’re longing for.

Step 6: Garnish and Enjoy

Finish your Rigatoni Pasta Recipe by garnishing with extra fresh basil and a generous handful of shredded Parmesan cheese. The fresh herbs add brightness and the cheese adds wonderful saltiness and depth. Serve it up immediately for an unforgettable dinner experience.

How to Serve Rigatoni Pasta Recipe

Garnishes

Brighten the dish up with fresh basil leaves and a shower of good-quality Parmesan cheese right before serving. You can also add a drizzle of extra virgin olive oil or a pinch of red pepper flakes if you like a subtle heat kick that contrasts beautifully with the creamy sauce.

Side Dishes

This Rigatoni Pasta Recipe pairs wonderfully with a crisp, refreshing green salad tossed with a lemon vinaigrette or some garlic bread for soaking up every last bit of sauce. Roasted vegetables like zucchini or broccoli also offer a vibrant, healthy contrast to the richness of the dish.

Creative Ways to Present

Try serving the rigatoni in rustic bowls with fresh basil scattered on top for a casual dinner party vibe. Or, for a fancier touch, portion it into individual ramekins and broil briefly with extra Parmesan to create a golden, bubbly crust that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Rigatoni Pasta Recipe, store it in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making for a delicious next-day meal.

Freezing

You can freeze leftovers in a freezer-safe container for up to two months. When freezing, make sure to cool the pasta completely before sealing to preserve the texture and flavor as best as possible.

Reheating

Reheat refrigerated or thawed pasta gently on the stovetop over low heat with a splash of water or broth to revive the sauce’s creaminess. Microwave reheating works too—just cover and heat in short intervals, stirring in between to ensure even warmth.

FAQs

Can I use a different type of pasta for this Rigatoni Pasta Recipe?

Absolutely! While rigatoni is ideal for capturing the creamy sausage sauce, penne, ziti, or even rigatoncini would work nicely as well. Just adjust cooking times as needed.

Is it necessary to use heavy cream in the sauce?

The heavy cream is key to creating that rich, velvety texture and mellow balance to the tangy tomatoes and spicy sausage. You can use half-and-half for a lighter option, but the sauce won’t be quite as luscious.

Can I make this dish vegetarian?

Yes! Substitute the Italian sausage with plant-based sausage or sautéed mushrooms and bell peppers for a satisfying vegetarian version without sacrificing flavor.

How do I keep the pasta from sticking after cooking?

Draining the pasta properly and tossing it immediately with a bit of sauce or olive oil helps prevent sticking. Using some reserved pasta water when mixing also keeps the pasta nicely coated and separated.

What is the best way to reheat leftover Rigatoni Pasta Recipe?

Reheating gently on the stovetop with added moisture like water or broth works best to restore creaminess and avoid drying out the pasta. Stir frequently for even heating.

Final Thoughts

This Rigatoni Pasta Recipe is a celebration of cozy, comforting Italian flavors that never fail to impress. Whether you’re cooking a weeknight dinner or feeding a crowd, it’s a sure-fire win that brings smiles to the table every time. Don’t hesitate to dive in and make it your own—it’s one of those recipes you’ll be excited to return to again and again.

Rigatoni Pasta Recipe

★★★★★

5.2 from 14 reviews

Author: Sarah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

This creamy sausage rigatoni pasta is a flavorful and comforting Italian-inspired dish featuring perfectly cooked rigatoni tossed in a rich sauce made from ground Italian sausage, garlic, crushed tomatoes, heavy cream, and fresh basil. Garnished with shredded Parmesan, this recipe is simple to prepare and perfect for a satisfying weeknight dinner.

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water to use later in the sauce.
Heat Olive Oil and Garlic: While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the minced garlic and Italian seasoning, cooking while stirring constantly for 30 to 60 seconds. Be careful not to let the garlic brown or burn, as this will impart a bitter taste.
Cook the Sausage: Increase the heat to medium-high and add the ground Italian sausage to the pan. Use a spatula to crumble the sausage and cook until browned and fully cooked through, about 5 to 7 minutes.
Add Tomatoes, Cream, and Basil: Stir in the crushed tomatoes, heavy cream, and fresh chopped basil. Season with kosher salt and black pepper to taste. Allow the sauce to simmer gently for a few minutes until it is heated through and slightly thickened.
Toss Rigatoni in Sauce: Add the cooked rigatoni to the sauce along with a splash of the reserved pasta water. Toss everything together to coat the pasta evenly with the creamy sausage sauce. The pasta water helps create a smooth sauce consistency that clings to the rigatoni.
Garnish and Serve: Serve the creamy sausage rigatoni topped with additional fresh basil and a generous sprinkle of shredded Parmesan cheese. Enjoy immediately while warm.
Optional Feedback: If you enjoyed this recipe, consider leaving a 5-star rating and a review to share your experience!

Notes

Reserve pasta water to adjust sauce consistency if needed.
Do not overcook the garlic to avoid bitterness.
Use fresh herbs for best flavor, though dried basil can be substituted in a pinch.
For a lighter version, substitute heavy cream with half-and-half or use a lower-fat milk with a thickener.
Ground turkey sausage can be used for a leaner protein alternative.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: Italian