Easy Sausage Rigatoni
This Easy Sausage Rigatoni combines perfectly cooked pasta tubes with rich, spicy Italian sausage in a creamy tomato sauce that’ll make your taste buds dance.
What makes this dish truly special is how the rigatoni’s ridges catch every bit of that luxurious sauce, while chunks of seasoned sausage add bursts of flavor in every bite. It’s restaurant-quality comfort that comes together in just 30 minutes!
Ingredients
- 8 ounces rigatoni pasta
- 16 ounces Italian sausage (spicy or mild)
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes with juices
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- Fresh basil, torn (optional)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
Steps
- Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente.
- Remove sausage from casings if necessary. In a large skillet over medium-high heat, brown sausage and onion for 8-10 minutes, breaking meat into chunks.
- Add minced garlic and cook for 1 minute until fragrant.
- Spoon off excess fat, leaving some for flavor.
- Pour in both cans of tomatoes. Simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and basil. Season with salt and pepper. Cook 1-2 minutes more.
- Toss with drained pasta and serve topped with Parmesan if desired.
Smart Swaps
- Use chicken sausage to reduce calories
- Substitute half-and-half for heavy cream
- Try whole wheat rigatoni for extra fiber
Make It Diabetes-Friendly
- Replace regular pasta with Fiber Gourmet Light Pasta (reduces carbs by 40%)
- Use turkey Italian sausage (saves 5g fat per serving)
- Portion size: limit to 1 cup pasta mixture (45g carbs)
- Pair with large side salad dressed with olive oil and vinegar
- Total carb reduction: approximately 25g per serving
Pro Tips
- Reserve 1/2 cup pasta water before draining to thin sauce if needed
- Don’t overcook the pasta – al dente holds up better in sauce
- Let sauce simmer uncovered to thicken naturally
- Fresh basil makes a huge difference – don’t skip it!