Bold, creamy, and full of robust flavor, this Spicy Italian Sausage Rigatoni is a comforting, one-pot pasta dish that brings warmth and satisfaction to the table. Featuring al dente rigatoni, zesty sausage, and a velvety tomato cream sauce, it’s finished with parmesan and fresh basil for a touch of brightness. Simple enough for a busy weeknight, yet rich and flavorful enough to impress guests.
Why You’ll Love This Recipe
This recipe strikes the perfect balance between spice, richness, and ease. The spicy sausage infuses the sauce with bold flavor, while the heavy cream softens the tomato’s acidity, creating a luscious texture. With just one pot needed, cleanup is minimal. The result is a deeply satisfying dish that tastes like it’s been simmering all day but comes together in just 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb rigatoni pasta
- 1 spicy Italian sausage (or sweet, if preferred), casing removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (14 oz) can tomatoes (crushed or diced)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
- Fresh basil leaves, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the canned tomatoes and bring the mixture to a simmer. Let cook for 5–7 minutes to blend the flavors.
- Stir in the heavy cream, season with salt and pepper, and continue to simmer until the sauce thickens slightly.
- Return the cooked rigatoni to the pot and toss to coat with the sauce.
- Stir in the grated parmesan cheese until melted and combined.
- Serve hot, garnished with chopped basil and additional parmesan if desired.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approximately 520 kcal
Variations
- Add vegetables: Stir in spinach, mushrooms, or diced zucchini for added nutrition and texture.
- Cheese twist: Mix in ricotta or mascarpone for an even creamier result.
- Make it spicier: Add red pepper flakes or use hot Italian sausage for extra heat.
- Swap the sausage: Use chicken or turkey sausage for a lighter alternative.
- Herbaceous upgrade: Add chopped oregano or thyme for added depth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooled pasta and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave with a splash of cream or water to maintain sauce consistency.
FAQs
Can I use a different type of pasta?
Yes, penne, fusilli, or even fettuccine work well with this sauce.
Is it okay to use mild sausage instead of spicy?
Absolutely. Use sweet or mild sausage if you prefer less heat.
Can I make this dairy-free?
You can substitute the heavy cream with a plant-based cream and use nutritional yeast instead of parmesan.
What tomatoes work best?
Crushed tomatoes create a smooth sauce, while diced add more texture. Choose based on your preference.
How can I thicken the sauce?
Let it simmer a few extra minutes uncovered, or add a bit more parmesan for a thicker consistency.
Can I make this ahead of time?
Yes, prepare the full dish, cool, and store. Reheat just before serving for best results.
Should I drain the sausage fat?
If there’s excess grease, you can drain it, but leaving a bit enhances the sauce’s flavor.
What can I serve with this?
A side salad, garlic bread, or roasted vegetables pair well.
Is this dish kid-friendly?
Yes, especially with mild sausage. Reduce or omit spice for younger palates.
Can I double the recipe?
Yes, double all ingredients and use a larger pot to accommodate the volume.
Conclusion
Spicy Italian Sausage Rigatoni is a rich, comforting pasta dish that’s both easy and full of character. With zesty sausage, creamy tomato sauce, and plenty of parmesan, it brings bold flavor in just one pot. Whether you’re serving guests or enjoying a quiet night in, this hearty recipe is sure to satisfy and become a staple in your pasta rotation.
PrintSpicy Italian Sausage Rigatoni
Bold and creamy, this Spicy Italian Sausage Rigatoni combines tender pasta with zesty sausage and a rich tomato cream sauce—finished with parmesan and basil for a comforting, one-pot Italian classic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 lb rigatoni pasta
- 1 spicy Italian sausage (or sweet, if preferred), casing removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (14 oz) can tomatoes (crushed or diced)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
- Fresh basil leaves, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add sausage and break apart while cooking until browned and cooked through.
- Stir in garlic and sauté for 1 minute until fragrant.
- Add canned tomatoes and bring to a simmer. Let cook for 5–7 minutes.
- Pour in heavy cream and season with salt and pepper. Stir well and simmer until sauce thickens slightly.
- Return cooked rigatoni to the pot and toss to coat with the sauce.
- Sprinkle in parmesan and stir to melt through.
- Serve hot, garnished with chopped basil and extra cheese if desired.
Notes
- Use hot or mild Italian sausage based on spice preference.
- Substitute penne or fusilli if rigatoni isn’t available.
- Add red pepper flakes for extra heat or mushrooms for more texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg