Sausage Pasta is a favorite in my home. The first time I made it, I was amazed at how simple ingredients could create such a rich and comforting dish. There’s something about the creamy sauce combined with the hearty sausage that makes it feel like a warm hug on a plate.
This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. It comes together quickly, and the result is a delightful meal that everyone will love. Get ready to indulge in a flavorful pasta experience!
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Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in less than 30 minutes, making it a perfect choice for busy evenings.
- Rich and Creamy: The heavy cream and sausage create a luscious sauce that coats the rigatoni beautifully.
- Hearty and Filling: Loaded with protein and carbs, this dish keeps you satisfied and happy.
- Customizable: You can easily swap out ingredients or add vegetables to make it your own.
- Family-Friendly: Even picky eaters will enjoy this creamy pasta dish, making it a hit for the whole family.
Ingredients You'll Need
- Rigatoni pasta – 12 ounces. The sturdy shape holds the sauce well.
- Pasta water – ½ cup. This helps to adjust the sauce's consistency later.
- Olive oil – 1 tablespoon. Adds flavor and helps cook the garlic.
- Garlic – 6 cloves, minced. Brings a wonderful aroma and taste to the sauce.
- Italian seasoning – 1 tablespoon. Provides a blend of herbs and spices that enhance the flavor.
- Ground Italian sausage – 1 pound. Offers a savory, meaty element that pairs perfectly with the sauce.
- Crushed tomatoes – 28-ounce can. Forms the base of the sauce and adds freshness.
- Heavy cream – ¾ cup. Makes the sauce rich and creamy.
- Fresh basil – ¼ cup, chopped. Adds freshness and a burst of color.
- Shredded Parmesan – for garnish. Provides a salty, nutty finish.
- Kosher salt – to taste. Enhances all the flavors in the dish.
- Black pepper – to taste. Adds a bit of heat and depth to the sauce.
How to Make Sausage Pasta
Step 1: Cook the Rigatoni
Boil water in a large pot and add salt. Cook the rigatoni according to the package directions until al dente. Remember to reserve ½ cup of the pasta water for later.
Step 2: Heat the Olive Oil
In a large sauté pan, heat the olive oil over medium-low heat. Allow it to warm up, which will prepare it for the garlic next.
Step 3: Add Garlic and Seasoning
Once the oil is ready, add the minced garlic and Italian seasoning. Stir constantly for 30 to 60 seconds until the garlic becomes fragrant.
Step 4: Cook the Sausage
Add the ground Italian sausage to the pan. Increase the heat to medium-high and cook, using a spatula to crumble the sausage until it is browned and fully cooked through.
Step 5: Mix in the Remaining Ingredients
Stir in the crushed tomatoes, heavy cream, chopped basil, and several pinches of salt and pepper. Allow the mixture to cook for a few minutes until everything is warmed through.
Step 6: Combine with Pasta
Add the cooked rigatoni and a splash of reserved pasta water to the sauce. Toss everything together to ensure the rigatoni is well-coated with the creamy sauce.
Step 7: Garnish and Serve
Finish by garnishing the dish with fresh basil and shredded Parmesan cheese. Serve hot and enjoy this delightful meal!
Pro Tips from My Kitchen
✓ Taste as You Go – Always taste the sauce after adding the tomatoes and cream. Adjust seasoning as needed for maximum flavor.
✓ Choose Italian Sausage Carefully – For more spice, go for hot Italian sausage. For a milder flavor, use sweet Italian sausage instead.
✓ Don’t Overcook the Pasta – Cook the rigatoni just until al dente. It will continue to cook in the sauce, so you want it to have a slight bite.
✓ Use Fresh Basil – Fresh basil adds a bright note to the dish. Dried basil can work in a pinch, but fresh is always best.
✓ Reserve Extra Pasta Water – Make sure to keep more than just ½ cup of pasta water handy. You can use it to adjust the sauce if necessary for the perfect consistency.
Frequently Asked Questions About Sausage Pasta
Yes, you can use any pasta shape you have on hand. Penne or farfalle work well and will hold the sauce nicely.
Cook the sausage until it is no longer pink in the center. You can use a meat thermometer to check that it reaches 160°F for safety.
You can prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge for up to two days. Reheat the sauce on the stove with a little water, adding the cooked pasta when ready to serve.
If the sauce becomes too thick, simply add a little more reserved pasta water until you reach the desired consistency. Stir well to combine.
Creamy Sausage Rigatoni pairs beautifully with a simple green salad and garlic bread for a complete meal. Enjoy it with a glass of red wine for a cozy dinner.
Creamy Sausage Pasta Recipe
Ingredients
- 12 ounces Rigatoni pasta
- ½ cup Pasta water
- 1 tablespoon Olive oil
- 6 cloves Garlic, minced
- 1 tablespoon Italian seasoning
- 1 pound Ground Italian sausage
- 28 ounces Crushed tomatoes, can
- ¾ cup Heavy cream
- ¼ cup Fresh basil, chopped
- Shredded Parmesan
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Boil water in a large pot and add salt. Cook the rigatoni according to the package directions until al dente. Remember to reserve ½ cup of the pasta water for later.
- In a large sauté pan, heat the olive oil over medium-low heat until warm.
- Add the minced garlic and Italian seasoning. Stir constantly for 30 to 60 seconds until the garlic becomes fragrant.
- Add the ground Italian sausage to the pan. Increase the heat to medium-high and cook, crumbling the sausage with a spatula until browned.
- Stir in the crushed tomatoes, heavy cream, chopped basil, and several pinches of salt and pepper. Allow the mixture to cook for a few minutes until warmed through.
- Add the cooked rigatoni and a splash of reserved pasta water to the sauce. Toss everything together until well-coated.
- Garnish with fresh basil and shredded Parmesan cheese. Serve hot.
Notes
- Taste as You Go and adjust the seasoning for maximum flavor.
- You can swap the rigatoni with other pasta shapes and use fresh basil for the best taste.
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