Name: Creamy Italian Sausage Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb rigatoni pasta; 1 lb Italian sausage (mild or spicy); 1 tbsp olive oil; 1 tbsp oil from sun-dried tomatoes; 1 onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1/4 cup sun-dried tomatoes, chopped; 1 cup chicken broth; 1 cup marinara sauce; 1/2 cup heavy cream; 2 cups fresh spinach; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes; Salt and pepper to taste

I can still smell my Nonna’s kitchen on Sunday afternoons—garlic sizzling in olive oil, sweet Italian sausage browning in her cast iron skillet, and that unmistakable aroma of tomatoes simmering with herbs. That’s the magic I wanted to capture in this Creamy Italian Sausage Rigatoni. It’s my modern twist on those childhood flavors, with silky cream and sun-dried tomatoes adding just enough richness to feel special. What I love most? It comes together in one pan while the pasta cooks, making it perfect for busy nights when you crave something comforting but don’t want to fuss. The kids go crazy for it (even my picky eater!), and my husband always asks for seconds. That first bite—al dente rigatoni coated in creamy sauce with little bursts of spicy sausage—takes me right back to Nonna’s table every time.

A close-up of a bowl of Creamy Italian Sausage Rigatoni, featuring rigatoni pasta coated in a rich sauce with sausage crumbles and spinach.

Why You’ll Love This Creamy Italian Sausage Rigatoni

Trust me, this isn’t just another pasta dish – it’s the kind of meal that makes everyone at the table go quiet except for the happy “mmm” sounds. Here’s why it’s become my family’s most-requested weeknight dinner:

One-pan wonder: From browning the sausage to simmering the sauce, everything happens in a single skillet (fewer dishes = more time for seconds!)
Flavor bomb: The combo of spicy sausage, sweet sun-dried tomatoes, and that creamy Parmesan sauce creates layers of flavor that taste like you spent hours cooking
Kid-approved magic: Even my vegetable-averse daughter happily eats the spinach when it’s tucked into this cheesy, sausage-studded pasta
Endlessly adaptable: Swap in whatever greens you have (kale works great), adjust the spice level, or make it vegetarian with plant-based sausage – it’s forgiving like that

The best part? It’s ready in about the same time it takes to boil pasta water. Now that’s my kind of weeknight win!

Ingredients for Creamy Italian Sausage Rigatoni

Gathering the right ingredients is half the battle with this dish – and I promise, every single one plays a starring role. Here’s what you’ll need to make magic happen (and why each matters):

1 lb rigatoni pasta – Those little tubes are perfect for catching all that creamy sauce. Trust me, I’ve tried other shapes and nothing holds the flavors quite like rigatoni.
1 lb Italian sausage (mild or spicy) – Remove the casings! The crumbled texture makes every bite exciting. If you’re feeling adventurous, try my favorite spicy fennel sausage for extra depth.
1 tbsp olive oil + 1 tbsp sun-dried tomato oil – That golden oil from the sun-dried tomato jar? Liquid gold for flavor. Don’t you dare toss it!
1 onion, diced + 3 cloves garlic, minced – The aromatic base that makes your kitchen smell incredible.
2 tbsp tomato paste – My secret weapon for concentrated umami. Cook it until it turns brick-red for maximum flavor.
1/4 cup sun-dried tomatoes, chopped – These little flavor bombs add sweet-tart pops in every bite.
1 cup chicken broth + 1 cup marinara sauce – The dynamic duo that creates the perfect saucy consistency.
1/2 cup heavy cream – For that luxurious velvet texture. Yes, it’s worth the splurge.
2 cups fresh spinach – It wilts down to practically nothing but adds that fresh green note.
1/2 cup grated Parmesan – Freshly grated, please! The pre-shredded stuff won’t melt as smoothly.
1 tsp Italian seasoning + 1/4 tsp red pepper flakes – Adjust these to your taste – I usually add an extra pinch of flakes because we like it spicy!

See? Nothing too fancy, just good ingredients treated right. Now let’s make some pasta magic!

How to Make Creamy Italian Sausage Rigatoni

Alright, let’s get cooking! This creamy Italian sausage rigatoni comes together in just a few simple steps, but I’ll walk you through each one like we’re standing side by side in my kitchen. The key is building layers of flavor—and not rushing the process. Here’s how to make pasta magic happen:

Step 1: Brown the Sausage

First, grab your favorite large skillet (I use my trusty cast iron) and heat that olive oil over medium. Add your sausage and start breaking it up with a wooden spoon—you want little crumbles, not big chunks. Cook until it’s nicely browned, about 5-7 minutes. Here’s my pro tip: don’t stir constantly! Let it sit for a minute between stirs to get those delicious caramelized bits. Once it’s done, scoop it out onto a plate. We’ll add it back later so it doesn’t turn into little hockey pucks.

Step 2: Sauté Aromatics and Build the Sauce

Now for the good stuff! In that same skillet (don’t you dare wash it—all those browned bits equal flavor!), add your sun-dried tomato oil. Toss in the onions and garlic and cook until they’re soft and fragrant, about 4-5 minutes. When they start looking translucent, stir in the tomato paste and let it cook for a minute or two—you’ll know it’s ready when it turns a deep brick red color. That’s flavor developing right there!

A close-up of a bowl of Creamy Italian Sausage Rigatoni, featuring rigatoni pasta, sausage crumbles, spinach, and sun-dried tomatoes in a rich sauce.

Next, pour in your chicken broth and scrape up all those tasty browned bits from the bottom of the pan (this is called deglazing, and it’s my favorite kitchen trick). Add the marinara sauce, sun-dried tomatoes, and uncooked rigatoni. Stir everything together, making sure the pasta gets coated and mostly submerged. Bring it to a lively simmer, then cover and let it cook for 15-17 minutes, stirring occasionally. The pasta should be al dente—still with a little bite to it—when you move to the next step. If you’re looking for more quick pasta ideas, check out my broccoli pasta recipe that uses similar techniques!

Step 3: Finish with Cream and Cheese

Almost there! Now comes the creamy magic. Stir in your heavy cream and fresh spinach—the spinach will wilt down in just 2-3 minutes. Here’s where you want to turn off the heat completely before adding the Parmesan cheese. Add it a little at a time, stirring constantly until it melts into the sauce. This prevents clumping and gives you that silky smooth texture we’re after. Finally, stir your cooked sausage back in, give it one last taste (I always add an extra pinch of salt here), and you’re done!

A close-up of a white bowl filled with Creamy Italian Sausage Rigatoni, featuring rigatoni pasta, crumbled sausage, spinach, and a rich sauce.

Pro tip: If your sauce seems too thick, stir in a splash of the pasta water you saved from cooking the rigatoni—it works like magic to loosen things up. Now grab your favorite serving bowl and get ready for the compliments to roll in!

Tips for Perfect Creamy Italian Sausage Rigatoni

After making this dish more times than I can count (my family won’t let me stop!), I’ve picked up a few tricks that take it from good to “can I have the recipe?” amazing. Here are my can’t-live-without tips:

Grate your own Parmesan – I know, I know, the pre-shredded stuff is convenient. But trust me, fresh-grated melts so much smoother and gives that velvety sauce texture we all crave. Plus, it tastes infinitely better!
Reserve pasta water – Before you drain the rigatoni, scoop out a cup of that starchy cooking liquid. If your sauce thickens too much (or if you have leftovers), a splash of this magic water brings it right back to life.
Play with the heat – Love spice? Add extra red pepper flakes with the sausage. Prefer mild? Use sweet Italian sausage and skip the flakes altogether. This recipe is your playground!
Don’t rush the tomato paste – When you cook it until it turns deep red (about 2 minutes), it develops this incredible umami depth that makes the whole dish sing. Watch it like a hawk though—burned paste is nobody’s friend.

There you have it—my little secrets for rigatoni that’ll have everyone asking for seconds. Now go make some pasta magic!

Serving Suggestions for Creamy Italian Sausage Rigatoni

Oh, the fun part—discovering perfect pairings for this dreamy pasta! Here’s how I love to serve it for that full Italian trattoria experience at home:

Garlic bread is non-negotiable – Perfect for swiping up every last drop of that creamy sauce. I like to rub toasted bread with fresh garlic and drizzle with that same sun-dried tomato oil we used earlier. Simple magic!
Simple greens keep it fresh – A crisp arugula salad with lemon vinaigrette cuts through the richness beautifully. If I’m feeling fancy, I’ll add shaved Parmesan and toasted pine nuts—just like my favorite soup side.
Roasted veggies for heartier meals – Toss some broccoli rabe or zucchini in olive oil and roast at 400°F until caramelized. The earthy flavors love playing with the sausage.
Wine? Yes please! A Chianti’s acidity balances the cream, or go with Pinot Grigio if you prefer white. For non-alcoholic, sparkling lemon water with mint makes everything taste brighter.

Pro tip: Double the recipe—these leftovers somehow taste even better the next day when the flavors really settle in. Just sayin’!

Storage and Reheating Instructions

Listen, I know the idea of leftovers from this creamy Italian sausage rigatoni seems crazy—who wouldn’t devour it all? But if you somehow have extra, here’s how to keep it tasting amazing. Store it in an airtight container in the fridge for 3-4 days. When reheating, add a splash of chicken broth or cream while warming gently on the stove (microwave works in a pinch, but stir often!). The sauce might thicken in the fridge, but that liquid brings it right back to silky perfection. Pro tip: The flavors actually deepen overnight, making day-two pasta my secret favorite!

Nutritional Information

Just a quick note—these numbers are estimates based on my exact ingredients, so yours might vary slightly depending on brands or tweaks you make. But here’s the scoop per generous serving of this creamy Italian sausage rigatoni:

Calories: 650 (worth every bite!)
Fat: 32g (14g saturated from that luscious cream and cheese)
Protein: 28g (thank you, sausage and Parmesan)
Carbs: 62g (with 5g fiber from the whole wheat rigatoni I sometimes use)

Remember, this is comfort food meant to be enjoyed—not stressed over. Balance is key, and a happy soul is just as important as nutrition labels!

Frequently Asked Questions

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage works great if you’re looking for a lighter option. Just add extra Italian seasoning and a pinch of fennel seeds to mimic that classic Italian sausage flavor. You might need a touch more olive oil since turkey sausage tends to be leaner. The texture will be slightly different, but the creamy sauce makes up for it!

How can I make this dish spicier?

Oh, I love this question! For extra heat, use hot Italian sausage instead of mild. You can also double the red pepper flakes or add a pinch of cayenne when sautéing the onions. My secret weapon? A few shakes of Calabrian chili paste stirred into the sauce – it adds this incredible smoky heat that takes the whole dish up a notch.

What can I substitute for heavy cream?

If you’re out of heavy cream, half-and-half works in a pinch (just simmer a bit longer to thicken). For a dairy-free version, coconut cream surprisingly works well with these flavors – though it’ll taste slightly tropical. Whole milk with a tablespoon of butter whisked in can also do the trick, but the sauce won’t be quite as luxuriously thick.

Can I make this ahead of time?

You bet! Cook everything except the spinach and cream, then refrigerate for up to 2 days. When ready to serve, reheat gently on the stove, stir in the cream and spinach, and finish with Parmesan. The pasta might absorb some liquid, so keep that reserved pasta water handy to loosen things up. Honestly? The flavors meld beautifully when made ahead – it’s my go-to for easy dinner parties!

What other greens work besides spinach?

Get creative! Baby kale, arugula, or even chopped Swiss chard are fantastic. For heartier greens like kale, add them a minute earlier so they have time to soften. If using delicate herbs like basil, stir them in right at the end. My nonna would sometimes use escarole – it adds this lovely bitter note that balances the richness perfectly.

A close-up of a bowl of Creamy Italian Sausage Rigatoni pasta, topped with Parmesan cheese and fresh spinach.