Creamy Sausage Rigatoni (One-Pan, 30-Minute Meal)
Are you looking for a comforting and delicious pasta dish to enjoy? Let me introduce you to the Creamy Sausage Rigatoni – a hearty meal that will satisfy your cravings and bring warmth to your table. Picture this: al dente rigatoni pasta smothered in a creamy sauce, infused with flavorful sausage bits. It’s a recipe that never fails to impress and is perfect for any occasion. I can’t wait to share this delightful dish with you!
Key Takeaways:
- This Creamy Sausage Rigatoni offers a perfect blend of comfort and flavor.
- A time-saving recipe that doesn’t compromise on taste.
- The creamy sauce paired with savory sausage creates a delightful flavor profile.
- Pro tips to ensure your Creamy Sausage Rigatoni turns out perfectly every time.
- Quick storage tips to enjoy leftovers without losing the dish’s quality.
Why You’ll Adore This Creamy Sausage Rigatoni
Irresistible Creaminess: Indulge in the rich and creamy sauce that coats every bite of this dish, making it a true comfort food experience.
Savory Sausage Goodness: The addition of sausage brings a depth of flavor that takes this pasta dish to the next level of deliciousness.
Family Favorite: Your loved ones will be asking for seconds with this Creamy Sausage Rigatoni on the table.
Easy Weeknight Dinner: Whip up this recipe in no time for a satisfying meal that requires minimal effort.
Essential Ingredients for Creamy Sausage Rigatoni
Rigatoni Pasta: The star of the dish, rigatoni pasta’s hollow tubes are perfect for holding onto the creamy sauce and sausage.
Italian Sausage: Use high-quality Italian sausage to infuse the dish with its signature herbs and spices.
Heavy Cream: The key to the luscious creaminess of the sauce, heavy cream adds richness to the dish.
How to Make Creamy Sausage Rigatoni
Cooking the Pasta
Start by cooking the rigatoni pasta according to the package instructions until it’s al dente. Remember to salt the water for extra flavor.
Preparing the Sauce
In a skillet, cook the Italian sausage until browned and then add in the heavy cream. Let the sauce simmer and thicken slightly before adding the cooked pasta.
Combining and Serving
Toss the rigatoni in the creamy sausage sauce until it’s well coated. Serve hot and garnish with freshly grated Parmesan cheese.
Ingredients
Creamy Sausage Rigatoni Instructions
Pro Tips for the Best Creamy Sausage Rigatoni
Perfectly Browned Sausage: Ensure your sausage is cooked to a beautiful golden brown to enhance its flavor in the dish.
Freshly Grated Parmesan: Finish off your Creamy Sausage Rigatoni with a generous sprinkle of freshly grated Parmesan for a burst of cheesy goodness.
You Must Know
- Allow the sauce to simmer gently to let the flavors meld together for the best results.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- For a spicy kick, try using hot Italian sausage instead of the traditional sweet variety.
- Creamy Sausage Rigatoni pairs perfectly with a side of garlic bread and a simple green salad.
How to Store Creamy Sausage Rigatoni
To store your Creamy Sausage Rigatoni, place any leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stovetop or in the microwave until heated through.
Customizing Your Creamy Sausage Rigatoni
Feel free to customize your Creamy Sausage Rigatoni by adding sautéed vegetables like bell peppers and mushrooms for an extra burst of flavor.
What to Serve with Creamy Sausage Rigatoni
Complete your meal by serving Creamy Sausage Rigatoni with a side of garlic bread, a crisp Caesar salad, and a glass of your favorite red wine.
Creamy Sausage Rigatoni (One-Pan, 30-Minute Meal)
One-Pot Creamy Sausage Rigatoni is an easy-to-make weeknight dinner made in just 30 minutes! This recipe features Italian sausage, creamy tomato sauce, and pasta, all cooked in one pan.
Timing
Recipe Details
Ingredients
- 01 1 tablespoon olive oil
- 02 15 oz Italian sausage (crumbled)
- 03 8 oz rigatoni (uncooked)
- 04 1 cup chicken broth
- 05 1 cup heavy cream
- 06 4 cloves garlic (minced)
- 07 1 teaspoon Italian seasoning (or Herbs from Provence)
- 08 15 oz tomato sauce (such as tomato pasta sauce or marinara)
- 09 5 oz fresh spinach
- 10 salt and coarsely ground black pepper (to taste)
- 11 red pepper flakes (to taste)
Instructions
Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop.
Add crumbled sausage and cook on medium heat for about 5 minutes, crumbling it, until it is cooked through. Drain any grease or liquid.
To the same skillet with sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the pasta to cook for about 10 to 15 minutes on medium heat, while the sauce boils.
Cook until pasta reaches an "al dente" texture. Stir frequently to prevent pasta and sausage from sticking to the bottom of the pan.
Add fresh spinach, and cook on medium heat, stirring frequently for a couple of minutes, until the spinach wilts to your liking.
Alternatively, just remove the skillet from heat, top sausage rigatoni with spinach, cover the pan with the lid. Let the spinach wilt, off heat, in the residual heat in a covered skillet for about 4 minutes. Then, stir.
Cook longer if you would like a thicker sauce.
Mix everything well. Remove from heat. Season with salt, freshly ground coarse black pepper, and red pepper flakes if you like.
Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
Note: I provide very helpful step-by-step photos for this recipe above the recipe card. Scroll up if you would like to see the photos that visually explain this recipe.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Creamy Sausage Rigatoni
Can I make Creamy Sausage Rigatoni ahead of time?
Absolutely! You can prepare the Creamy Sausage Rigatoni ahead of time and simply reheat it before serving for a convenient meal solution.
How long does Creamy Sausage Rigatoni last in the fridge?
Creamy Sausage Rigatoni can be stored in the refrigerator for up to three days, ensuring you can enjoy leftovers without any compromise in flavor.
What other pasta shapes work well with this Creamy Sausage Rigatoni recipe?
You can experiment with different pasta shapes like penne or fusilli to create your unique twist on this classic dish.
Can I freeze Creamy Sausage Rigatoni for later?
While you can freeze Creamy Sausage Rigatoni, the texture of the pasta may slightly change upon thawing. It’s best enjoyed fresh or refrigerated.
How can I make this Creamy Sausage Rigatoni recipe vegetarian?
To make a vegetarian version of this dish, you can substitute the Italian sausage with plant-based alternatives or add extra vegetables for a hearty twist.
What’s the secret to a truly creamy sauce for this Creamy Sausage Rigatoni?
The key to a velvety sauce lies in slowly simmering the heavy cream with the cooked sausage to allow the flavors to meld and create a rich texture.
Can I use low-fat cream instead of heavy cream in this recipe?
While you can substitute heavy cream with a lower-fat option, keep in mind that it may alter the richness and creaminess of the sauce.
How can I add a kick of heat to my Creamy Sausage Rigatoni?
If you enjoy spicy flavors, try incorporating red pepper flakes or chopped jalapeños into the sauce for a fiery twist on this classic dish.
Final Thoughts
In conclusion, the Creamy Sausage Rigatoni is a dish that combines comfort and flavor in every bite. Whether you’re looking for a quick weeknight dinner or a cozy family meal, this recipe is sure to delight. So why wait? Gather your ingredients, follow the simple steps, and savor the goodness of Creamy Sausage Rigatoni today!
