If you’re craving a comforting pasta dinner that comes together fast, this Creamy Sausage Rigatoni is the perfect choice for a cozy, flavorful weeknight meal. Rich, satisfying, and incredibly easy to prepare, it brings together tender pasta, savory sausage, and a velvety tomato cream sauce—all in one pan.
Table of Contents
Why You’ll Love This Creamy Sausage Rigatoni
There’s something special about a dish that feels luxurious but takes minimal effort. This creamy sausage rigatoni delivers restaurant-style flavor with pantry-friendly ingredients and simple steps. The ridged rigatoni holds onto the silky sauce beautifully, while the cooked sausage adds warmth, depth, and satisfying protein. The fresh spinach stirred in at the end adds balance, color, and nutrients.
Another reason to love this recipe is its flexibility. You can easily swap the protein, adjust the creaminess, tweak the spice level, or make it entirely family-friendly. And because everything cooks together in one skillet, cleanup is wonderfully minimal—making it ideal for busy nights when you want big flavor without the fuss.
Ingredients for Creamy Sausage Rigatoni
Below are the main ingredients you’ll need to make this comforting pasta dish.
Rigatoni and Sauce Base
- 8 oz uncooked rigatoni
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce or marinara sauce
- 1 tbsp olive oil
- 4 cloves garlic, minced
Protein
- 15 oz Italian sausage, casings removed (or chicken/turkey sausage)
Seasonings
- 1 tsp Italian seasoning or Herbs de Provence
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Greens and Add-Ins
- 5 oz fresh spinach
Ingredient Notes & Smart Substitutions
Sausage Options
If you prefer to avoid pork, substitute chicken Italian sausage, turkey sausage, or even a plant-based sausage alternative. For a lighter flavor profile, mild varieties work beautifully; for more heat, choose a spicy blend.
Cream Substitutes
Heavy cream creates a rich sauce, but you can lighten the dish with half-and-half or use full-fat coconut milk for a dairy-free option. Unsweetened oat-cream or almond cooking cream can also add silkiness without dairy.
Tomato Sauce Choices
Marinara adds a smooth base, but if you prefer texture, use crushed tomatoes with a spoonful of tomato paste. Fire-roasted tomatoes give the dish deeper flavor and smokiness.
Spinach Alternatives
Baby kale, chopped Swiss chard, or even arugula can be used instead of spinach. Add sturdier greens earlier in the cooking process so they soften fully.
Pasta Variations
Rigatoni is ideal because its ridges hold onto the sauce, but penne, ziti, rotini, or shells work well too. Keep in mind that different pasta shapes may cook slightly faster or slower.
Step-by-Step Instructions
Step 1 – Cook the Sausage
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the crumbled sausage and cook for about 5 minutes, breaking it apart with a spatula as it browns. Once fully cooked, drain any excess fat. Return the sausage to the skillet.
Step 2 – Build the Sauce Base
Add the minced garlic to the cooked sausage and sauté for 30 seconds until fragrant. Pour in the chicken broth, heavy cream, and tomato sauce. Stir well to combine everything into a smooth, unified mixture.
Next, stir in the uncooked rigatoni along with the Italian seasoning. Make sure the pasta is fully submerged so it cooks evenly. Bring the sauce to a gentle boil.
Step 3 – Simmer Until the Pasta Softens
Once the sauce reaches a boil, reduce the heat to medium and cover the skillet. Let the pasta cook for 10–15 minutes, stirring occasionally to prevent sticking. The sauce will thicken naturally as the pasta absorbs liquid.
Check for doneness around the 10-minute mark. If the pasta needs more time, continue cooking until al dente. If the sauce thickens too quickly, add a splash of extra broth.
Step 4 – Add the Spinach
When the pasta is tender, turn off the heat and stir in the fresh spinach. Cover for 3–4 minutes until the spinach wilts gently from the residual heat. This low-heat method keeps the spinach vibrant instead of overcooked.
Step 5 – Season and Serve
Taste the pasta and season with salt, black pepper, and red pepper flakes. Serve immediately while hot and creamy.
Ultimate Creamy Sausage Rigatoni for Busy Nights
- Total Time: 30 minutes
- Yield: 4 servings
Description
A rich, comforting, one-pan creamy sausage rigatoni that comes together fast — tender pasta, savory sausage, and a silky tomato cream sauce perfect for busy nights.
Ingredients
- 8 oz uncooked rigatoni
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce or marinara
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 15 oz Italian sausage, casings removed
- 1 tsp Italian seasoning or Herbs de Provence
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- 5 oz fresh spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 5 minutes, breaking it apart as it browns. Drain excess fat.
- Add garlic and sauté 30 seconds. Stir in chicken broth, heavy cream, and tomato sauce until smooth.
- Add uncooked rigatoni and Italian seasoning. Ensure pasta is submerged and bring to a gentle boil.
- Reduce heat to medium, cover, and cook 10–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Stir in fresh spinach, cover, and let wilt for 3–4 minutes off heat.
- Season with salt, black pepper, and red pepper flakes. Serve hot.
Notes
Stir occasionally for even cooking. Add broth to thin the sauce if needed. Brown sausage well for deeper flavor. Rest 2 minutes before serving to help sauce cling to pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pan
- Cuisine: Italian-American
Pro Tips for Success
- Stir Occasionally – This prevents the pasta from sticking to the bottom and ensures even cooking.
- Adjust Thickness – Add more broth for a looser sauce or simmer uncovered for a thicker consistency.
- Brown the Sausage Well – A thorough browning boosts flavor and adds caramelized richness.
- Use High-Quality Tomato Sauce – The better the base, the better the final dish tastes.
- Let It Rest – A couple of minutes off the heat helps the sauce cling perfectly to the rigatoni.
Flavor Variations
Creamy Sausage & Mushroom Rigatoni
Sauté sliced mushrooms with the sausage for earthy depth and added texture.
Three-Cheese Rigatoni
Stir in grated Parmesan, mozzarella, or a dollop of ricotta at the end for extra indulgence.
Spicy Arrabbiata-Style Rigatoni
Use crushed red pepper and a spicy marinara sauce to amplify the heat.
Sun-Dried Tomato Boost
Add chopped sun-dried tomatoes for sweet, tangy bursts of flavor.
Herb Garden Rigatoni
Finish with fresh basil, oregano, and parsley for a bright, aromatic twist.
Serving Suggestions
This creamy sausage rigatoni is delicious on its own, but pairing it with sides can turn it into a complete meal:
- Crisp green salad with lemon vinaigrette
- Garlic bread, focaccia, or warm Italian rolls
- Roasted vegetables like zucchini, asparagus, or bell peppers
- Light antipasto platter with olives and marinated artichokes
For presentation, garnish with fresh basil, black pepper, or a sprinkle of Parmesan.
Storage and Freezing Instructions
Refrigeration:
Store leftovers in an airtight container for up to 4 days. The sauce will thicken, but adding a splash of water or broth during reheating restores creaminess.
Freezing:
You can freeze the cooked pasta for up to 2 months, but note that cream sauces sometimes change texture slightly after thawing. Thaw in the refrigerator overnight and reheat gently with additional broth.
Reheating Tips:
Warm on the stovetop over low heat or microwave in 30-second intervals, stirring each time for even heating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~854 kcal |
| Protein | ~28 g |
| Carbohydrates | ~63 g |
| Fat | ~52 g |
| Fiber | ~4 g |
| Sodium | ~960 mg |
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FAQ About Creamy Sausage Rigatoni
Can I make this rigatoni ahead of time?
Yes, but the texture is best when served fresh. If preparing ahead, cook the pasta slightly under al dente so it doesn’t soften too much when reheated. Store the sauce separately if possible, or add extra broth when warming it up to restore creaminess. This dish keeps well for a few days and reheats beautifully on the stove.
Can I use a different type of pasta?
Absolutely. Penne, shells, fusilli, or even bowties work well. Just remember that different shapes absorb sauce differently, so keep an eye on cooking time and liquid levels. Ridged shapes generally hold the sauce better, while smoother shapes may cook a bit faster.
How can I make this recipe lighter?
You can reduce richness by using half-and-half or a plant-based cream alternative. Chicken or turkey sausage lowers fat content while keeping the flavor satisfying. You can also add more vegetables—like mushrooms or zucchini—to increase volume without adding heaviness.
What’s the best way to keep the sauce from drying out?
Monitor the liquid as the pasta cooks. If the sauce reduces too quickly, add a splash of broth or water to loosen it. Stir occasionally to prevent sticking and ensure the pasta cooks evenly. Resting the dish for a minute or two before serving also helps the sauce settle and thicken naturally.
Can I make this vegetarian?
Yes! Replace the sausage with a plant-based sausage, sautéed mushrooms, or a mix of lentils and herbs. The creamy tomato base pairs well with many vegetarian options, and adding extra spinach creates a hearty, satisfying dish.
Final Thoughts
This Creamy Sausage Rigatoni is everything you want in a comforting pasta dish—rich, flavorful, simple to make, and endlessly adaptable. Whether you’re preparing a quick weeknight dinner or treating yourself to a cozy meal, this recipe delivers every time. With its silky tomato cream sauce and perfectly cooked pasta, it’s a dish you’ll find yourself returning to again and again. For more inspiration, check out this A Beautiful and Useful Crudités Board or explore more on Pinterest for your next meal idea!