Description
This Creamy Sausage Rigatoni Pasta Skillet is a rich, hearty one-pan dinner made with savory Italian sausage, tender pasta, and a creamy tomato-Parmesan sauce. It’s the perfect weeknight meal—comforting, quick, and packed with bold flavor.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1½ cups crushed tomatoes or tomato sauce
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper (to taste)
- ¼ tsp red pepper flakes (optional)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Bring a pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it apart, until browned.
- Add diced onion and sauté until softened. Stir in garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt, pepper, and red pepper flakes. Simmer for 5 minutes.
- Stir in heavy cream and let the sauce simmer for another 3–5 minutes until slightly thickened.
- Add cooked rigatoni to the skillet and toss until fully coated.
- Stir in Parmesan cheese, garnish with fresh herbs, and serve hot.
Add cooked rigatoni to the skillet and toss until fully coated.
Stir in Parmesan cheese, garnish with fresh herb
Notes
- Swap rigatoni for penne, fettuccine, or shells.
- Add spinach or mushrooms for extra veggies.
- Use half-and-half for a lighter version.
- For more spice, use hot sausage and extra chili flakes.
- Substitute dairy-free cream and cheese for a plant-based option.
