Sausage & Rigatoni Delight

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Sausage & Rigatoni Delight

There’s something magical about a dish that comes together quickly but still tastes like it’s been simmering on the stove all day. This Sausage & Rigatoni Delight is just that kind of meal. I first made it on a whim during one of those classic weeknights—everyone was hungry, time was short, and I needed something hearty that didn’t skimp on flavor. I had a package of Italian sausage in the fridge, a half box of rigatoni in the pantry, and not much else. After a bit of improvising, this creamy, savory pasta dish was born, and let me tell you—it was an instant family favorite.

What I love most about this recipe is how forgiving it is. You can dress it up with fresh herbs, use a splash of cream for richness, or keep it simple with jarred marinara and still end up with a meal that feels like a warm hug. My kids practically licked their bowls clean (okay, my husband too), and now it’s on regular rotation in our house. The bold flavor of the sausage, paired with the perfectly cooked rigatoni, clings to the sauce in the most satisfying way. Whether it’s a casual dinner or you’re hosting a few friends, this dish always delivers. I’m thrilled to share it with you because it’s just too good to keep to myself.

Questions I Often Get Asked About This Recipe

Can I use a different pasta?
Absolutely! Penne, ziti, or even fusilli work well. Just aim for a short, sturdy pasta that holds sauce nicely.

Is this recipe spicy?
That depends on your sausage. Use mild Italian sausage if you prefer less heat or hot Italian for a spicy kick.

Can I make this ahead of time?
Yes! Make the sauce and cook the pasta ahead, then combine and reheat gently before serving. It reheats beautifully.

Is there a dairy-free option?
You can skip the Parmesan or use a dairy-free alternative. For creaminess, try a splash of unsweetened oat milk or cashew cream.

Can I freeze leftovers?
Definitely. Let it cool completely, then store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove or microwave.

What You Need to Make Sausage & Rigatoni Delight

Ingredients:

12 oz rigatoni pasta

1 lb Italian sausage (mild or hot), casings removed

1 tablespoon olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 (24 oz) jar marinara sauce or homemade tomato sauce

1/3 cup heavy cream (optional, for a creamy version)

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional)

1/3 cup grated Parmesan cheese, plus more for serving

Fresh basil or parsley for garnish (optional)

Special Equipment:

Large skillet or sauté pan

Large pot for boiling pasta

Colander

Wooden spoon or spatula

How to Make Sausage & Rigatoni Delight

Boil the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain and set aside.

Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into crumbles with a spatula. Cook until browned and fully cooked, about 7–9 minutes.

Sauté the Aromatics
Add chopped onion to the sausage and cook until softened, about 3 minutes. Stir in garlic and red pepper flakes (if using), and cook for another 30 seconds.

Add the Sauce
Pour in the marinara sauce and stir well. Let it simmer for 5–10 minutes to allow the flavors to meld. Add a splash of cream here if you like a richer sauce.

Combine Pasta and Sauce
Add the drained pasta to the sauce and toss to coat. Sprinkle in Parmesan cheese and stir until everything is well combined and heated through.

Serve and Garnish
Serve hot, topped with extra Parmesan and fresh herbs if desired. Enjoy!

Tips for Making the Best Sausage & Rigatoni Delight

Use high-quality sausage for the best flavor—this dish relies heavily on it.

Reserve a bit of pasta water before draining; it helps loosen the sauce if needed.

Customize the texture: If you love creamy pasta, stir in heavy cream or a dollop of mascarpone.

Make it veggie-friendly by swapping sausage for sautéed mushrooms and zucchini.

Double the batch and freeze half for an easy weeknight dinner down the road.

Reader Reviews

⭐⭐⭐⭐⭐ “My whole family devoured this! It’s officially in our weekly rotation. So flavorful and comforting.”

⭐⭐⭐⭐ “Delicious and easy. Next time I might add some spinach or mushrooms for extra veggies.”

⭐⭐⭐⭐⭐ “Made this after a long workday and it came together so quickly. Tasted like restaurant-quality!”

⭐⭐⭐ “The flavor was great, but I found it a little rich with the cream. I’ll try it without next time.”

⭐⭐⭐⭐⭐ “Perfect for busy nights! Even my picky eaters loved it—no leftovers!”

Printable Recipe

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