If you’re looking for a yummy dinner that feels a little bit fancy (but is secretly super easy), this creamy Italian sausage rigatoni is such a winner. It’s rich, creamy, full of flavor, and comes together in one pan. Perfect for those busy nights.

What I love most about this dish is how the flavors just melt together. The sausage brings a savory, slightly spiced kick, the cream makes everything silky smooth, and the tomatoes add just the right touch of freshness. Toss it all with rigatoni and you’ve got a meal that feels like it came from a restaurant… without the price tag or the effort.

Why You’ll Love This Recipe

This is one of those meals that’s hard not to love. It’s:

Quick and easy (ready in about 30 minutes)
Made with simple, everyday ingredients
Super filling and satisfying
Easy to tweak depending on what you have on hand

Plus, rigatoni is perfect here because those little tubes catch all that creamy sauce, so every bite is packed with flavor.

Ingredients (Serves 2)

200 g rigatoni
350 g Italian sausage (mild or spicy)
1 tbsp olive oil (about 15 ml)
1 small onion (about 100 g), finely chopped
3 cloves garlic (about 9 g), minced
100–120 g canned tomatoes (diced or chopped, with juice)
150 ml heavy cream
50 ml chicken broth (or pasta water)
30 g grated Parmesan cheese
½ tsp dried Italian seasoning
Salt and black pepper, to taste
Fresh basil, finely chopped (for serving)

Step-by-Step Instructions

1. Cook the sausage
Heat the olive oil in a large skillet over medium heat. Remove the sausage from the casings, add it to the pan, and break it into small pieces. Cook until browned and fully cooked through.

2. Add the onion
Stir in the chopped onion and cook for about 3–4 minutes, until soft and translucent.

3. Add the garlic
Add the minced garlic and cook for about 30 seconds, just until fragrant.

4. Make the sauce
Pour in the canned tomatoes (with their juice), heavy cream, and chicken broth. Stir in the Italian seasoning. Let the sauce simmer for 3–5 minutes, stirring occasionally, until slightly thickened.

5. Cook the pasta
While the sauce is simmering, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve a little pasta water before draining.

6. Combine pasta and sauce
Add the cooked rigatoni directly to the skillet with the sauce. Toss everything together until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.

7. Finish with cheese
Stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

garnishing with cheese and chopped basil

8. Serve
Serve warm, topped with freshly chopped basil.

Tips for the Best Rigatoni

Use pasta water: Don’t forget to save a little pasta water, it helps make the sauce extra silky.
Pick your sausage: Mild or spicy both work, so choose what your family prefers.
Don’t overcook the pasta: Keep it al dente so it holds its shape when mixed with the sauce.
Fresh basil at the end: This adds a pop of freshness that really balances the richness.

Make It Your Own

This recipe is super flexible, which is always a win in a busy kitchen.

You can:

Add spinach or mushrooms for extra veggies
Swap rigatoni for penne or fettuccine
Use a lighter cream if you want to cut it down a bit
Add a pinch of chili flakes for a little heat

Perfect for Any Night

Whether it’s a quick weeknight dinner or a cozy weekend meal, this creamy Italian sausage rigatoni is one of those recipes you’ll come back to again and again. It’s easy, comforting, and always a hit with the whole family.

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