I love a pasta that feels special but comes together fast — this rigatoni with tomato cream sauce and sausage is exactly that. It’s creamy, savory, and bright with tomato, and I’ve made it dozens of times for weeknight dinners and casual guests. For a similar hearty pasta idea, I often compare builds with this cheesy beef and Italian sausage rigatoni in garlic butter sauce when I want extra comfort.
Why Make This Recipe
- Rich, comforting flavor: the tomato-cream base balances acidity and richness for a crowd-pleasing sauce.
- High in protein and satisfying: Italian sausage adds depth and keeps everyone full.
- Quick to prepare: from prep to plate in about 40 minutes, perfect for weeknights.
- Versatile for occasions: scales easily for family dinners, potlucks, or date nights — I often swap sides depending on formality.
- Personal note: I love this dish because the sauce improves as it rests, so leftovers taste even better the next day, similar to how my chicken dishes like chicken marsala with mushrooms deepen with time.
Recipe Overview
- Prep time: 15 minutes (chopping, measuring).
- Cook time: 25–30 minutes (browning, simmering, finishing).
- Total time: 40–45 minutes.
- Servings: 4 generous portions.
- Difficulty: Easy.
- Method: Stovetop sauté to brown sausage, sweat aromatics, deglaze, simmer crushed tomatoes with cream, then toss with al dente rigatoni and finish with cheese and reserved pasta water.
My Experience Making This Recipe
I tested this recipe multiple times to balance tangy tomatoes and silky cream without making it heavy. I learned that a short simmer (10–12 minutes) concentrates flavor while keeping the sauce bright. Browning the sausage well was the most important step for deep flavor.
How to Make Rigatoni Pasta with Tomato Cream Sauce and Sausage
Start by browning 1 pound (450 g) of Italian sausage (casings removed) in a large heavy skillet over medium-high heat until well-browned, about 6–8 minutes. Remove excess fat, then sweat 1 medium onion (finely chopped) and 3 cloves garlic for 3–4 minutes until translucent. Deglaze with 1/3 cup dry white wine (or 1/3 cup reserved pasta water) and add a 28 oz can of crushed tomatoes, 1/2 to 1 tsp red pepper flakes if you like heat, and simmer 10 minutes. Stir in 3/4 cup heavy cream (or half-and-half for lighter) and 3/4 cup freshly grated Parmesan, adjust salt and pepper, then toss with 12 oz rigatoni cooked to al dente. Expect a silky, clingy sauce that finishes with a glossy sheen from the cheese and a splash of pasta water.
Expert Tips for Success
- Salt the pasta water generously: use about 1–1.5 tablespoons of kosher salt per 4–5 liters of water so the pasta is seasoned from the inside out. For more on seasoning builds, I often reference techniques I use with a creamy Cajun rigatoni.
- Reserve at least 1 cup of pasta water: the starchy water is the best emulsifier to bind sauce and pasta and reach the right consistency.
- Brown the sausage in batches on high heat: overcrowding lowers pan temp and prevents caramelization, which gives the sauce a richer flavor.
- Use real Parmigiano-Reggiano (freshly grated): pre-grated powders don’t melt as smoothly and can make the sauce grainy.
- Choose a wide, shallow sauté pan (10–12 inches): it gives more surface area for browning meat and tossing pasta evenly.
How to Serve Rigatoni Pasta with Tomato Cream Sauce and Sausage
- Garnish with torn fresh basil and extra grated Parmesan for color and aroma.
- Serve with a simple arugula salad dressed in lemon vinaigrette to cut the richness. I sometimes pair it with toasted garlic bread or a lemony green beans side.
- For a dinner party, finish with a drizzle of high-quality extra-virgin olive oil and a pinch of flaky sea salt for shine and texture; see how presentation elevates similar pastas like this creamy rotini with mozzarella garlic cheese sauce for plating ideas.
- Wine pairing: a medium-bodied red like Chianti or a crisp Pinot Grigio complements the tomato-cream balance.
Storage and Reheating Guide
- Refrigerate: store cooled leftovers in airtight containers for 3–4 days. Reheat on the stovetop over medium-low with a splash of milk or reserved pasta water to loosen the sauce and maintain creaminess.
- Freeze: freeze the sauce (without pasta) in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating. Freezing cooked pasta can make it softer, so I recommend freezing sauce only.
- Oven reheat: place pasta in an oven-safe dish, add 2–3 tablespoons of cream or water per cup of pasta, cover tightly, and bake at 350°F (175°C) until warmed through, about 20–25 minutes.
- Microwave: use short 30–45 second intervals at 50–70% power, stirring between bursts to avoid hot spots and separation.
Recipe Variations
- Gluten-free: swap rigatoni for a quality gluten-free pasta and follow the same cooking times as package directions.
- Dairy-free: replace cream with canned full-fat coconut milk (light coconut flavor) or cashew cream, and omit Parmesan or use a dairy-free grated cheese.
- Vegetarian: use a plant-based Italian sausage or increase mushrooms and eggplant for umami depth; brown them in the same way as sausage.
- Spicier or milder: use hot Italian sausage or add 1 tsp crushed red pepper for heat; for milder, use sweet Italian sausage and omit red pepper flakes.
Nutritional Highlights
- Protein-rich: Italian sausage and cheese provide a satisfying protein boost per serving.
- Lycopene from tomatoes: cooked tomatoes deliver heart-healthy lycopene, more bioavailable after cooking.
- Allergens and portions: contains dairy (cream, Parmesan) and gluten (regular rigatoni) and usually pork (sausage). Aim for 1 to 1.25 cups per serving as a main course and pair with vegetables to balance portions.
Troubleshooting Common Issues
- Sauce too thin: simmer uncovered another 5–10 minutes on medium-low to reduce, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in while simmering.
- Sauce too salty: add unsalted cream, a splash of milk, or a peeled potato simmered briefly to absorb salt (remove potato before serving).
- Sauce has split or looks greasy: reduce heat, whisk in a few tablespoons of reserved hot pasta water to bring it back together, and finish stirring off heat.
Frequently Asked Questions
Q: Can I make this ahead for a dinner party?
A: Yes — make the sauce up to 2 days ahead and cool quickly, store in the fridge, then reheat gently and toss with freshly cooked rigatoni just before serving to preserve texture.
Q: What’s the best sausage to use?
A: Use high-quality Italian sausage (sweet or hot based on preference). Remove casings and crumble in the pan for even browning; if using pre-ground pork, season with fennel seed, salt, and pepper.
Q: Can I lighten the dish without losing flavor?
A: Substitute half-and-half for heavy cream and use turkey sausage or lean pork; increase tomato quantity or add roasted vegetables to boost volume while lowering per-serving calories.
Q: How do I prevent the pasta from sticking when tossing with sauce?
A: Cook pasta 1–2 minutes less than package al dente, drain but don’t rinse, and add it directly to the sauce with 1/4–1/2 cup reserved pasta water; toss vigorously on medium-low heat for 1–2 minutes to marry sauce and pasta.
Conclusion
If you’d like a variant with a playful name and similar creamy-sausage vibe, check out Modern Honey’s “Date Me” Creamy Sausage Rigatoni Pasta for inspiration and serving ideas.
Rigatoni with Tomato Cream Sauce and Sausage
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat-based
Description
A creamy and savory rigatoni dish with a rich tomato cream sauce, perfect for weeknight dinners and gatherings.
Ingredients
- 1 pound (450 g) Italian sausage (casings removed)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1/3 cup dry white wine (or reserved pasta water)
- 1 (28 oz) can crushed tomatoes
- 1/2 to 1 tsp red pepper flakes (optional)
- 3/4 cup heavy cream (or half-and-half)
- 3/4 cup freshly grated Parmesan cheese
- 12 oz rigatoni
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Brown the Italian sausage in a large skillet over medium-high heat for about 6–8 minutes until well-browned. Remove excess fat.
- Sweat the onion and garlic for 3–4 minutes until translucent.
- Deglaze the pan with white wine or reserved pasta water.
- Add crushed tomatoes and red pepper flakes, and simmer for 10 minutes.
- Stir in heavy cream and grated Parmesan, adjusting salt and pepper as needed.
- Toss the cooked rigatoni with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve with fresh basil and additional Parmesan if desired.
Notes
Leftovers taste even better the next day. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg