Creamy Beef Sausage Rigatoni: A Weeknight Hug in a Bowl (Print Version)

Creamy Beef Sausage Rigatoni is a hearty, comforting pasta dish. Learn my family's favorite, easy recipe for a satisfying meal that everyone will love.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Rigatoni & Sausage Base

01 - 1 lb rigatoni pasta
02 - 1 lb ground beef sausage (mild or spicy Italian)

→ Creamy Sauce Essentials

03 - 1 yellow onion, chopped
04 - 4-5 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Flavor Powerhouses & Finishing Touches

08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup fresh basil leaves, chopped
11 - Pinch of red pepper flakes (optional)

# Instructions:

01 - First things first, get a big pot of water boiling for your rigatoni. You'll want to salt it generously—like the ocean! This is where I always forget to add enough salt, and the pasta ends up a little bland, so don't be shy. Once it’s boiling, toss in the rigatoni and cook according to package directions until it’s al dente. Don't overcook it; it’ll finish cooking in the sauce. Before you drain it, remember to scoop out about a cup of that starchy pasta water. Trust me, it’s a lifesaver for getting the sauce to just the right consistency later. Then, drain the rest.
02 - While your pasta is doing its thing, grab a large skillet or a Dutch oven and heat a tablespoon of olive oil over medium-high heat. Add your ground beef sausage, breaking it up with a spoon as it cooks. You want it nicely browned all over—that's where so much of the flavor for this Creamy Beef Sausage Rigatoni comes from. Once it’s cooked through and beautifully caramelized, drain off any excess fat. I usually just tilt the pan and use a spoon to scoop it out; no need to be fancy unless you want to. Transfer the cooked sausage to a separate bowl for now.
03 - Reduce the heat to medium. In the same skillet (don't clean it, those browned bits are flavor!), add another drizzle of olive oil if needed. Toss in your chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Oh, the smell of onion caramelizing is just heavenly! Then, add your minced garlic and red pepper flakes (if you're using them) and cook for just another minute until fragrant. Don't let the garlic burn, or it'll get bitter—I've made that mistake more times than I care to admit!
04 - Pour in the crushed tomatoes, give it a good stir, and season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes. This simmering time is crucial; it allows all those flavors to meld together beautifully. You’ll start to smell the tomatoes sweeten and deepen. This is where the magic really starts for our Creamy Beef Sausage Rigatoni. I usually give it a stir every few minutes to make sure nothing is sticking to the bottom.
05 - Once the sauce has simmered, stir in the heavy cream and half of your freshly grated Parmesan cheese. Oh, the anticipation! Let it warm through for a minute or two, then return the cooked beef sausage to the skillet. Now, add your drained rigatoni to the sauce. Toss everything together until the pasta is fully coated in that glorious, rich, creamy sauce. If it seems a little too thick, add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Don't be afraid to add a bit; it really helps!
06 - Remove the skillet from the heat. Stir in the fresh basil leaves. Give it a final taste test and adjust any seasonings if needed. Sometimes it needs a little more salt, sometimes a crack of fresh pepper. Serve immediately, garnished with the remaining Parmesan cheese and a few extra basil leaves if you're feeling fancy. The scent of the basil against the creamy sauce is just perfection. Enjoy this hearty, comforting Creamy Beef Sausage Rigatoni; it's honestly one of my favorite meals to share.

# Notes:

01 - Always reserve some pasta water! It's your secret weapon for getting the sauce to cling just right.
02 - Store leftovers in an airtight container for 3-4 days; reheat gently with a splash of milk or broth.
03 - Swap in ground turkey sausage if you prefer, but expect a slightly different flavor.
04 - Serve with garlic bread and a crisp green salad for a complete, comforting meal.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven

# Nutrition (Per Serving):

Calories: 700
Total Fat: 40g
Total Carbohydrate: 60g
Protein: 30g

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