When you need a comforting pasta dinner that doesn’t take all night to make, Creamy Sausage Rigatoni hits the mark every time. This dish brings together tender rigatoni pasta, savory sausage, and a rich, velvety cheese sauce that hugs every bite. Whether you’re feeding a family or meal-prepping for the week, it’s a hearty, satisfying meal that always gets rave reviews.

The creamy sauce has a subtle tang from tomato paste and heavy cream, while Italian sausage adds depth and just the right amount of spice. Top it off with gooey mozzarella and a sprinkle of fresh parsley, and you’ve got a one-skillet dinner that tastes like pure comfort. No fancy ingredients, no fuss—just good food.

What Kind of Sausage Should I Use?

You can use hot or mild Italian sausage depending on your heat preference. Pork sausage gives the richest flavor, but chicken or turkey sausage work great too if you’re looking for a lighter option. Just make sure to remove the casings if using links and break up the sausage well as it cooks.

Ingredients for the Creamy Sausage Rigatoni

Rigatoni Pasta – This tubular pasta is perfect for catching all the creamy sauce inside every bite. Don’t substitute with spaghetti; rigatoni’s texture makes all the difference.

Italian Sausage – Use ground mild or spicy sausage for a bold, meaty base that brings the entire dish together. Brown it well to deepen the flavor.

Onion & Garlic – These aromatic staples create the flavorful base of the sauce and enhance the sausage.

Tomato Paste – Adds a concentrated tomato flavor with a little tang that balances the cream.

Heavy Cream – This is what makes the sauce silky and indulgent. Don’t skimp on this part.

Mozzarella Cheese – Melts into the sauce for added richness and gives you that irresistible cheese pull.

Parmesan Cheese – For a salty, nutty finish that sharpens the creaminess.

Fresh Parsley – Adds color and a burst of freshness right before serving.

Salt & Pepper – Season to taste and bring all the flavors into balance.

How To Make the Creamy Sausage Rigatoni

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water in case the sauce needs thinning.

Step 2: Brown the Sausage

In a large skillet over medium heat, add the Italian sausage. Use a spatula or wooden spoon to break it into crumbles as it browns. Cook until fully cooked through and no longer pink. Transfer the sausage to a plate and leave a bit of the fat in the skillet.

Step 3: Sauté the Aromatics

In the same skillet, add diced onions and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Sauce

Stir in the tomato paste and let it cook for 1 minute to bring out its depth. Pour in the heavy cream, stirring constantly until it blends into a smooth sauce. Season with salt and black pepper.

Step 5: Add the Cheeses

Lower the heat to medium-low. Stir in shredded mozzarella and grated Parmesan. Let the cheeses melt into the sauce, stirring occasionally until smooth and creamy.

Step 6: Combine Pasta and Sausage

Return the cooked sausage to the skillet. Add the drained rigatoni and gently toss everything together to coat evenly in the sauce. If the sauce is too thick, add a splash of reserved pasta water.

Step 7: Finish and Serve

Let everything simmer for a couple more minutes to marry the flavors. Top with freshly chopped parsley and serve hot. Optional: add an extra sprinkle of Parmesan for a finishing touch.

How to Serve and Store Creamy Sausage Rigatoni

Serve this dish piping hot straight from the skillet. Pair it with a simple green salad or garlic bread for a full, satisfying meal. A sprinkle of extra Parmesan or red pepper flakes on top never hurts either, especially if you love a touch of heat.

To store leftovers, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When reheating, you can add a splash of milk or cream to bring back the original creamy texture. For best results, reheat on the stovetop over low heat, stirring frequently.

Freezing is also an option! Just portion it into freezer-safe containers, label, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can cook the pasta and sausage a day ahead and store them separately. Reheat everything together with the sauce when ready to serve.

What pasta works best if I don’t have rigatoni?

Penne or ziti are good substitutes, as they also hold sauce well. Avoid long, thin pasta like spaghetti.

Can I use jarred tomato sauce instead of tomato paste?

You can, but it will change the flavor and consistency. Tomato paste gives a thicker, richer base with less acidity.

Is there a dairy-free option?

Swap out heavy cream for coconut cream and use a dairy-free cheese alternative. Keep in mind, it will alter the taste slightly.

How spicy is this dish?

That depends on the sausage you use. If you go with spicy Italian sausage, it will definitely have a kick. For a milder version, stick with sweet or mild sausage.