Creamy Sausage Rigatoni Weeknight Comfort for Busy People

This Creamy Sausage Rigatoni is rich, silky, and warmly spiced. The sausage gives a savory, slightly peppery bite while the tomato sauce and heavy cream make a smooth, velvety coating for each rigatoni tube. Fresh spinach folds in at the end for a bright color and a mild, leafy contrast.

Why You’ll Love This Recipe

Top reasons to make it: it cooks fast, uses simple pantry staples, and the leftovers reheat well for lunches or second dinners. If you want a cozy meal that feels special without a lot of work, this is it. For a similar cozy, sausage-forward dinner idea, try this creamy Italian sausage gnocchi soup for another weeknight favorite.

• Ready in about 30 minutes
• Uses simple ingredients you likely have on hand
• One pan, easy cleanup
• Comforting, family-friendly flavors

Ingredients of Creamy Sausage Rigatoni

• 1 tablespoon olive oil
• 15 oz Italian sausage, crumbled (mild or hot, casings removed)
• 8 oz rigatoni, uncooked
• 1 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning or Herbs de Provence
• 15 oz tomato sauce
• 5 oz fresh spinach
• Salt, to taste
• Coarsely ground black pepper, to taste
• Red pepper flakes, optional (for heat)

Step-by-Step Instructions of Creamy Sausage Rigatoni

1. Heat the olive oil in a large skillet over medium heat.
2. Brown the crumbled Italian sausage, breaking it up with a spoon, until no pink remains (about 5–7 minutes).
3. Add the minced garlic and Italian seasoning; sauté for 30–45 seconds until fragrant.
4. Pour in the tomato sauce, chicken broth, and heavy cream; stir to combine.
5. Add the uncooked rigatoni, push the pasta down so it’s mostly covered by the sauce, and bring to a simmer.
6. Cover and cook, stirring occasionally, until the rigatoni is al dente and the sauce has thickened (about 12–15 minutes—check package directions for timing).
7. Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
8. Season with salt, black pepper, and red pepper flakes to taste.
9. Serve hot, spooning extra sauce over the pasta and enjoying while warm.

Tips for Success

• Use full-fat heavy cream for the richest, smoothest sauce.
• Brown the sausage well for deeper flavor don’t rush this step.
• Stir the pasta a few times while cooking to prevent sticking and ensure even cooking.
• Taste and adjust seasoning at the end; tomato sauce can vary in saltiness.

Substitutions & Variations of Creamy Sausage Rigatoni

To Make It Vegan/Gluten-Free:

• Vegan: Use plant-based sausage, swap heavy cream for full-fat coconut cream or a cashew cream, and use a vegan tomato sauce.
• Gluten-Free: Use gluten-free rigatoni and check that the sausage (or sausage substitute) is gluten-free.

Variations:

• Add sautéed mushrooms or bell peppers for more veg.
• Stir in a handful of grated Parmesan or Pecorino at the end for extra tang.
• Swap spinach for kale (massage it first) or add sun-dried tomatoes for a punch of flavor.

Storage Instructions of Creamy Sausage Rigatoni

Refrigerator:

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Freezer:

• This dish is best frozen without the cream (cream can separate). Freeze the cooked sausage and pasta with tomato sauce only for up to 2 months; thaw and add cream when reheating.

Make-Ahead:

• Brown the sausage and chop garlic and spinach a day ahead. Assemble and cook the pasta the night you plan to eat for peak freshness.

Frequently Asked Questions (FAQ) of Creamy Sausage Rigatoni

How can I prevent the sauce from being too thin?

• Simmer uncovered for a few minutes to reduce and thicken, or stir in a small handful of grated cheese to help thicken.

Can I use a different pasta shape?

• Yes. Penne, ziti, or fusilli all work well with the creamy sauce.

Is this safe to make with spicy sausage?

• Absolutely. Spicy sausage adds heat—reduce or skip the red pepper flakes if you want milder flavor.

Final Thoughts

Creamy Sausage Rigatoni is a quick, cozy dinner that fits busy weeknights and picky eaters alike. The creamy tomato sauce and savory sausage make it a comfort-food winner, and the simple steps mean you spend more time at the table and less time scrubbing pans. If this recipe brings a smile to your dinner routine, please leave a comment and a star rating I’d love to hear how it turned out!

Creamy Sausage Rigatoni

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A rich and comforting one-pan pasta dish featuring creamy tomato sauce and savory Italian sausage, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 1 tablespoon olive oil
• 15 oz Italian sausage, crumbled
• 8 oz rigatoni, uncooked
• 1 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning or Herbs de Provence
• 15 oz tomato sauce
• 5 oz fresh spinach
• Salt, to taste
• Coarsely ground black pepper, to taste
• Red pepper flakes, optional

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Brown the crumbled Italian sausage, breaking it up with a spoon, until no pink remains (about 5–7 minutes).
3. Add the minced garlic and Italian seasoning; sauté for 30–45 seconds until fragrant.
4. Pour in the tomato sauce, chicken broth, and heavy cream; stir to combine.
5. Add the uncooked rigatoni, push the pasta down so it’s mostly covered by the sauce, and bring to a simmer.
6. Cover and cook, stirring occasionally, until the rigatoni is al dente and the sauce has thickened (about 12–15 minutes).
7. Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
8. Season with salt, black pepper, and red pepper flakes to taste.
9. Serve hot, spooning extra sauce over the pasta.

Notes

Use full-fat heavy cream for a richer sauce. Brown the sausage well for deeper flavor.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Pasta