If you’re craving something cozy and satisfying, this creamy Italian sausage rigatoni brings hearty pasta, rich tomato-cream sauce, and savory sausage together in a dish that feels comforting yet simple enough for busy nights. This recipe cooks in one pan, uses everyday ingredients, and delivers big flavor without extra steps.
Why You’ll Love This Creamy Italian Sausage Rigatoni
This dish checks all the boxes for home cooks who want a dinner that’s flavorful, family-friendly, and ready fast. The ridged rigatoni holds onto every bit of the sauce, while the sausage gives each bite richness and warmth. With spinach adding freshness and cream bringing velvety texture, it’s the kind of meal that feels special even though it’s made with pantry staples. Cleanup is also easy because everything cooks in a single skillet.
Ingredients for Creamy Italian Sausage Rigatoni
Main Ingredients
- Olive oil – Just a little to help brown the sausage.
- Italian sausage (15 oz) – You can use chicken or turkey sausage for a lighter option.
- Rigatoni pasta (8 oz, uncooked) – Its shape makes it great for holding thick, creamy sauce.
- Chicken broth (1 cup) – Adds depth and allows the pasta to cook right in the sauce.
- Heavy cream (1 cup) – Helps create the rich, silky sauce.
- Tomato sauce or marinara (15 oz) – The base of the creamy tomato mixture.
- Fresh garlic (4 cloves) – Adds warm, savory flavor.
- Italian seasoning (1 tsp) – Brings classic herb notes.
- Fresh spinach (about 5 oz) – Wilts beautifully into the hot sauce.
- Salt, black pepper, red pepper flakes – Add seasoning and optional heat.
Ingredient Notes & Substitutions
- Sausage options:
- Use chicken or turkey Italian sausage for a lighter version.
- Plant-based sausages also work well.
- No pork version:
- Choose smoked turkey sausage or seasoned chicken sausage for similar richness.
- Cream substitutions:
- Half-and-half works, though the sauce will be slightly thinner.
- Unsweetened coconut milk gives a dairy-free alternative.
- Alcohol note:
- Some versions add a splash of red wine, but broth and a teaspoon of balsamic vinegar create great depth without alcohol.
- Vegetables you can add:
- Mushrooms, cherry tomatoes, or roasted peppers all work beautifully.
Step-by-Step Instructions
Step 1 – Brown the Sausage
Heat olive oil in a large, deep skillet over medium-high heat. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it apart as it browns. Once fully cooked, drain excess fat so the sauce stays clean and flavorful.
Step 2 – Build the Sauce Base
Add the uncooked rigatoni directly into the sausage. Pour in the chicken broth, heavy cream, and tomato sauce. Stir in the minced garlic and Italian seasoning. Bring everything to a gentle boil.
This method lets the pasta cook directly in the sauce, absorbing flavor and helping the final dish thicken naturally.
Step 3 – Simmer Until the Pasta Is Tender
Reduce the heat to medium. Cover the skillet and let the pasta cook for about 10–15 minutes, stirring occasionally to prevent sticking. The sauce will begin to thicken, and the pasta should reach an al dente texture.
If the sauce becomes too thick before the pasta is done, add a splash of broth or warm water.
Step 4 – Add Spinach and Final Seasoning
Stir in the fresh spinach and let it wilt into the hot pasta. Season with salt, black pepper, and red pepper flakes to taste. The sauce should be rich, creamy, and cling beautifully to the rigatoni.
Creamy Italian Sausage Rigatoni
Equipment
- large skillet
- stirring spoon
- knife and cutting board
Ingredients
- 1 tbsp olive oil
- 15 oz Italian sausage
- 8 oz rigatoni pasta, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce or marinara
- 4 cloves fresh garlic, minced
- 1 tsp Italian seasoning
- 5 oz fresh spinach
- salt, black pepper, red pepper flakes to taste
Instructions
- Heat olive oil in a large skillet. Add crumbled Italian sausage and cook for 5 minutes. Drain excess fat.
- Add uncooked rigatoni, chicken broth, heavy cream, tomato sauce, garlic, and Italian seasoning. Bring to a gentle boil.
- Cover and cook for 10–15 minutes, stirring occasionally. Add broth if the sauce thickens too quickly.
- Stir in spinach until wilted. Season with salt, pepper, and red pepper flakes.
Notes
Nutrition
Pro Tips for Success
- Stir the pasta every few minutes so it cooks evenly and doesn’t stick to the bottom.
- Keep extra broth nearby in case the sauce tightens too quickly.
- Let the pasta rest for a couple of minutes before serving to thicken naturally.
- If using turkey or chicken sausage, add an extra pinch of salt for balance.
- For extra creaminess, stir in a small handful of freshly grated Parmesan before serving.
- Use a wide, deep skillet to ensure everything cooks evenly.
Flavor Variations
- Spicy Version: Add extra crushed red pepper or use hot Italian sausage.
- Herby Version: Stir in a spoonful of pesto at the end for a fresh basil finish.
- Veggie-Packed: Add mushrooms, zucchini, or broccoli while the pasta simmers.
- Cheesy Style: Melt in mozzarella or parmesan for a thicker, richer sauce.
- Creamy Rosa Twist: Add a bit more tomato sauce for deeper color and flavor.
Serving Suggestions
This creamy rigatoni is satisfying on its own, but pairing it with something fresh or crisp balances the richness:
- A simple green salad with lemon vinaigrette
- Garlic bread or toasted baguette
- Roasted vegetables like asparagus or green beans
- A light cucumber-tomato salad
It also tastes great with a sprinkle of Parmesan or fresh basil on top.
Storage and Freezing Instructions
Refrigerator
Store leftovers in an airtight container for up to 3–4 days. The sauce will thicken as it cools; adding a splash of broth or water when reheating helps return it to the right texture.
Freezer
Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Add a little cream or broth when warming it up to restore its consistency.
Reheating
Warm in a skillet over medium heat, adding liquid as needed. Microwave reheating works too—stir halfway for even heating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~560 |
| Protein | ~23g |
| Carbs | ~46g |
| Fat | ~30g |
| Fiber | ~3g |
| Sodium | ~870mg |
(Values are approximate and vary by sausage type.)
FAQ About Creamy Italian Sausage Rigatoni
Is this dish spicy?
Not by default. The base recipe uses mild Italian sausage, and the heat is optional through red pepper flakes. If you prefer more spice, you can easily increase the amount of red pepper or choose a hot sausage. For a milder version, omit the flakes entirely.
Can I make this dairy-free?
Yes. Replace the heavy cream with unsweetened coconut milk or a dairy-free cream alternative. The texture may be slightly different, but the sauce will still be rich and flavorful. Some people also add a spoonful of nutritional yeast for subtle cheesiness.
Can I use a different type of pasta?
Definitely. Penne, ziti, rotini, or shells all work well because they hold sauce nicely. Smaller pastas may cook faster, so keep an eye on the timing. Avoid long noodles like spaghetti—they don’t perform as well in one-pan cream sauces.
How do I keep the pasta from sticking?
Stirring during the simmering stage is key. Because everything cooks together, occasional mixing ensures the pasta cooks evenly and doesn’t settle at the bottom. Using a wide pan also helps distribute heat more evenly.
Can I prepare this ahead of time?
The dish tastes best fresh, but you can make it ahead and refrigerate it for a couple of days. The sauce thickens as it cools, so add a splash of broth when reheating. If you’re preparing it for guests, you can cook everything except the spinach ahead of time and add the greens just before serving.
Final Thoughts
This creamy Italian sausage rigatoni brings together comfort, flavor, and simplicity in a way that suits both busy weeknights and relaxed weekends. With tender pasta, savory sausage, and a velvety tomato-cream sauce, it’s the kind of recipe that quickly becomes a regular in the rotation. The one-pan method keeps everything easy, while the flexible ingredients let you adapt it to your tastes or dietary needs.
