Creamy Sausage Rigatoni Pasta Skillet (One-Pan Dinner)

This creamy sausage rigatoni pasta skillet is rich, hearty, and packed with flavor. It combines savory sausage, tender rigatoni, and a luscious cream sauce in one satisfying dish that comes together in about 30 minutes. It’s one of those meals I love to make when I want something cozy, quick, and seriously delicious—perfect for weeknights or lazy weekends.

Why I Love This Recipe

I love how this recipe delivers big comfort with minimal effort. The sausage adds bold flavor right from the start, while the creamy tomato-based sauce clings to every piece of pasta. It’s a one-pan wonder that tastes like something I’d order at a restaurant, but it’s incredibly simple to make at home. Plus, it’s a hit with everyone at the table, which makes it a go-to in my meal rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta
• Italian sausage (mild or spicy, casings removed)
• Onion (diced)
• Garlic (minced)
• Crushed tomatoes or tomato sauce
• Heavy cream
• Parmesan cheese (grated)
• Olive oil
• Salt
• Black pepper
• Red pepper flakes (optional, for heat)
• Fresh basil or parsley (for garnish)

Directions

1. I bring a pot of salted water to a boil and cook the rigatoni until just al dente. I drain and set it aside.

2. In a large skillet, I heat olive oil and cook the sausage, breaking it apart with a spoon until browned and fully cooked.

3. I add diced onion and cook until softened, then stir in the garlic and sauté until fragrant.

4. I pour in the crushed tomatoes, add salt, pepper, and red pepper flakes if using, and let it simmer for a few minutes.

5. I stir in the heavy cream and bring the sauce to a gentle simmer until it thickens slightly.

6. I toss the cooked pasta into the skillet and mix until fully coated in the creamy sausage sauce.

7. I stir in Parmesan cheese, garnish with fresh herbs, and serve hot.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the rigatoni for penne, fettuccine, or even shells. I’ve also added spinach or mushrooms to sneak in some extra veggies. For a lighter version, I use half-and-half instead of heavy cream. And when I want more heat, I use spicy Italian sausage and extra red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop with a splash of cream or water to loosen the sauce. It also reheats well in the microwave—just stir halfway through. I don’t recommend freezing, as the cream sauce may separate once thawed.

FAQs

Can I use pre-cooked sausage?

Yes, I’ve used pre-cooked sausage before—just slice and warm it in the pan before continuing with the recipe.

What if I don’t have rigatoni?

Any short pasta will work. Penne, ziti, or rotini are great substitutes and hold the sauce well.

Can I make this dish spicy?

Absolutely. I use hot Italian sausage and a pinch of chili flakes for extra heat. You can also add a dash of hot sauce.

Is this a good recipe for meal prep?

Yes, this dish holds up well for a few days and makes a great lunch or dinner later in the week. Just store it in meal prep containers and reheat when ready.

Can I make it dairy-free?

To make it dairy-free, I substitute the cream with a plant-based alternative and use nutritional yeast or a dairy-free cheese in place of Parmesan.

Conclusion

This creamy sausage rigatoni pasta skillet is everything I want in a comforting, one-pan dinner. It’s creamy, cheesy, full of flavor, and comes together so easily. Whether I’m feeding the family or just craving something cozy, this dish always hits the spot—and the leftovers are just as good the next day.