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

Hearty Creamy Beef Sausage Rigatoni, a simple, flavorful dish perfect for busy weeknights. My family's favorite, loaded with rich sauce and tender pasta.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 1 lb rigatoni pasta
02 - 1 lb ground beef sausage (sweet or hot Italian)
03 - 1 yellow onion, chopped
04 - 4-5 cloves garlic, minced
05 - 28 oz can crushed tomatoes
06 - 6 oz can tomato paste

→ Sauce Essentials

07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese, plus more for garnish
09 - 1 cup chicken broth
10 - 2 tbsp olive oil

→ Flavor Boosters

11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)
13 - 1/4 tsp red pepper flakes (optional, for a little kick)

→ Finishing Touches

14 - 1/2 cup fresh basil, chopped or torn

# Instructions:

01 - First things first, grab your biggest skillet or Dutch oven and drizzle in a little olive oil over medium-high heat. Toss in your ground beef sausage, breaking it up with a spoon as it cooks. You want a nice, even brown on it, with no pink left. This step is where so much flavor begins, so don't rush it! I always make sure to drain off any excess grease here, unless I'm feeling particularly indulgent, but usually, it's best to keep things from getting too oily. It should smell amazing, like a proper Italian kitchen already!
02 - Once the sausage is beautifully browned, pull it out of the pan and set it aside. Now, in the same pan, add a bit more olive oil if needed. Throw in your chopped yellow onion and let it soften, stirring occasionally, for about 5-7 minutes until it's translucent and sweet-smelling. Then, add your minced garlic and tomato paste. Stir that around for a minute or two, letting the tomato paste get a little darker and fragrant. This step is crucial for unlocking deep flavors; I once rushed it and the sauce tasted... flat. Lesson learned!
03 - Pour in your crushed tomatoes and chicken broth. Give it a good stir, scraping up all those delicious browned bits from the bottom of the pan – that’s pure flavor right there! Bring the sauce to a gentle simmer, then return the cooked beef sausage to the pan. Season generously with salt, black pepper, and those red pepper flakes if you're using them. Let it simmer, uncovered, for about 15-20 minutes. It should thicken slightly, and the flavors will start to meld beautifully. You'll smell the rich tomato and savory sausage, it's just divine!
04 - While your sauce is simmering away, get a big pot of salted water boiling for your rigatoni. And I mean *salted* water – it should taste like the ocean, honestly. Cook the rigatoni according to package directions until it's al dente, which means it still has a little bite to it. I always set a timer, because overcooked pasta is a tragedy! Before draining, remember to reserve about a cup of that starchy pasta water. It’s a secret weapon for the perfect sauce consistency later, trust me on this one.
05 - Drain your al dente rigatoni and add it directly to the simmering sauce. Pour in the heavy cream and about half of your freshly grated Parmesan cheese. Stir everything together gently, making sure every single rigatoni tube is coated in that luscious, creamy sauce. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where the magic happens, watching it all come together. Don't be afraid to taste and adjust seasonings!
06 - Finally, stir in your fresh basil. Give it one last taste test – does it need more salt? More pepper? Maybe another sprinkle of red pepper flakes? Serve your Creamy Beef Sausage Rigatoni immediately, garnished with the remaining Parmesan cheese and a little extra fresh basil, if you're feeling fancy. It should be steaming hot, wonderfully fragrant, and utterly irresistible. This is the moment to enjoy your hard work, friend!

# Notes:

01 - Always salt your pasta water generously; it's your only chance to season the pasta itself!
02 - Leftovers are fantastic, sometimes even better the next day! Store in an airtight container for up to 3 days.
03 - I tried ground turkey sausage once, and it was okay, but beef sausage adds that richness.
04 - A sprinkle of fresh parsley at the end really brightens it up, giving it a fresh pop.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for pasta
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 750
Total Fat: 45g
Total Carbohydrate: 55g
Protein: 35g

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