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Creamy Sausage Rigatoni
Carolina Gomez

Creamy Sausage Rigatoni

A rich and comforting pasta dish featuring tender rigatoni tossed in a creamy sauce with savory Italian sausage, garlic, and Parmesan cheese. Perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American / Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage mild or spicy, casings removed
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp crushed red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • colander
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
  3. Add onion and sauté until translucent, about 3–4 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
  6. Add Parmesan cheese and crushed red pepper flakes (if using). Stir until the sauce thickens slightly.
  7. Season with salt and black pepper to taste.
  8. Toss cooked rigatoni in the sauce until fully coated.
  9. Garnish with fresh parsley before serving.

Notes

Nutrition Facts (per serving, serves 4):
  • Calories: 560 kcal
  • Protein: 25 g
  • Carbohydrates: 45 g
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Cholesterol: 85 mg
  • Sodium: 780 mg
  • Fiber: 3 g
  • Sugar: 4 g