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Creamy Sausage Rigatoni

Rich Italian sausage mingles with tender pasta tubes in a velvety cream sauce that clings beautifully to every ridged surface. A satisfying comfort food dinner made with humble weeknight ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 pound Italian sausage (sweet or spicy)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup heavy cream
  • 1/2 cup white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh basil for garnish

Method
 

  1. Start a large pot of salted water boiling for pasta. Heat olive oil in a large skillet over medium-high heat. Remove sausage from casings and crumble into the hot pan. Cook for 6-8 minutes until beautifully browned and no longer pink.
  2. Add diced onion and bell pepper to the sausage. Cook for 4-5 minutes until vegetables soften and onions turn translucent. Stir in minced garlic and oregano, cooking just until fragrant, about 30 seconds.
  3. Pour in white wine if using, scraping up any browned bits from the bottom of the pan. Let wine reduce by half, then slowly pour in heavy cream. Bring to a gentle simmer and let it bubble softly for 3-4 minutes until slightly thickened.
  4. Add cooked rigatoni directly to the creamy sausage mixture along with Parmesan cheese. Toss everything together until pasta is well-coated and cheese melts completely. Season with salt and pepper to taste.

Notes

Don't rush browning the sausage for better flavor. Avoid boiling cream sauce vigorously to prevent curdling. Never rinse pasta after cooking. Start pasta water boiling first, then prep vegetables. Refrigerate leftovers for up to 3 days, freeze for up to 2 months. Reheat gently with splash of cream or milk.