Best 2 Creamy Sausage Rigatoni Recipes

Indulge in the creamy, delightful, and hearty flavors of our Creamy Sausage Rigatoni. This delectable dish combines juicy Italian sausage, tender rigatoni pasta, a luscious creamy sauce, and a delightful blend of herbs and spices. The savory sausage adds a burst of umami, while the rigatoni pasta perfectly captures the creamy sauce. Each bite is a symphony of flavors, textures, and aromas that will tantalize your taste buds.

In addition to the classic Creamy Sausage Rigatoni, we have included a collection of equally enticing variations to satisfy diverse culinary preferences. From the spicy kick of Creamy Cajun Sausage Rigatoni to the rich and flavorful Creamy Mushroom Sausage Rigatoni, each recipe offers a unique taste adventure. And for those with dietary restrictions, our Creamy Vegan Sausage Rigatoni provides a delicious plant-based alternative without compromising on taste.

Let's cook with our recipes!

RIGATONI WITH SAUSAGE & FENNEL

Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

CREAMY SAUSAGE-MUSHROOM RIGATONI

Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh, flavorful sausage, ripe tomatoes, and a good quality cheese.
Don't overcrowd the pan: When browning the sausage, don't overcrowd the pan. This will cause the sausage to steam instead of brown.
Cook the pasta al dente: Al dente pasta is slightly firm to the bite. This is the perfect texture for a creamy sauce, as it will hold up well and not become mushy.
Use a flavorful cheese: The cheese is one of the key ingredients in this dish, so use a cheese that has a lot of flavor. A good option is Parmesan or Asiago cheese.
Don't overcook the sauce: The sauce should be cooked until it is heated through and the cheese is melted, but don't overcook it. Overcooked sauce will become thick and gloppy.

Conclusion:

Creamy sausage rigatoni is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of savory sausage, creamy sauce, and tender pasta is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own home.