Creamy Beef Sausage Rigatoni: Weeknight Comfort Pasta (Print Version)

Creamy Beef Sausage Rigatoni is a hearty, flavorful pasta dish perfect for busy weeknights. Rich sauce, savory sausage, and al dente rigatoni.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 1 lb rigatoni pasta
02 - 1 lb ground beef sausage (mild or spicy Italian)
03 - 28 oz can crushed tomatoes
04 - 1/2 cup heavy cream

→ Flavor Boosters

05 - 1 yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - 1 tsp dried oregano
08 - 1/4 cup fresh basil, torn
09 - Salt and black pepper to taste

→ Finishing Touches

10 - 1/2 cup grated Parmesan cheese, plus more for serving
11 - 2 tbsp fresh parsley, chopped

→ Optional Extras

12 - Pinch of red pepper flakes
13 - Splash of red wine (during simmering)

# Instructions:

01 - First up, get your biggest skillet heating over medium-high. Add a tiny splash of olive oil, then crumble in that beef sausage. Break it up with a spoon as it cooks, letting it get beautifully browned and crispy. This is where all that incredible savory flavor for your Creamy Beef Sausage Rigatoni starts, so don't rush it! I always make sure to drain off any excess fat; nobody wants a greasy pasta dish, trust me, I've been there.
02 - Once the sausage is browned and drained, toss in your finely chopped yellow onion and let it soften, stirring occasionally. You're looking for translucent, not burnt! Then, add the minced garlic and dried oregano. Stir constantly for about a minute until you can smell that amazing garlicky aroma filling your kitchen – honestly, it's one of my favorite smells in the world! Just be careful not to burn the garlic, I've done that too many times.
03 - Pour in the crushed tomatoes, stir everything together, and bring it to a gentle simmer. Reduce the heat to low, cover the pan, and let that sauce do its thing for at least 15-20 minutes. This slow simmer is crucial for all the flavors to meld beautifully into the Creamy Beef Sausage Rigatoni sauce. I usually give it a stir every now and then, just to make sure nothing's sticking.
04 - While your sauce is simmering away, get a big pot of salted water boiling for the rigatoni. Cook the pasta according to package directions until it's al dente – that's firm to the bite, not mushy! I always taste a piece a minute or two before the suggested cooking time, because nobody wants overcooked pasta for their Creamy Beef Sausage Rigatoni.
05 - Once the sauce has simmered and the pasta is nearly done, stir in the heavy cream. Let it heat through gently for a couple of minutes, just until it's warmed and slightly thickened. This is the moment the sauce for our Creamy Beef Sausage Rigatoni transforms into that rich, luscious texture we're aiming for. Taste and adjust seasonings – a little salt and pepper usually does the trick!
06 - Drain the cooked rigatoni and add it directly to the skillet with the Creamy Beef Sausage Rigatoni sauce. Toss everything together until every single rigatoni tube is coated in that glorious, creamy goodness. Stir in most of the fresh basil and parsley. Serve immediately, garnished with extra fresh herbs and a generous sprinkle of grated Parmesan cheese. This dish looks so inviting, I just love seeing those colors pop!

# Notes:

01 - Don't overcook the pasta! Al dente is key for the Creamy Beef Sausage Rigatoni, otherwise it gets mushy in the sauce.
02 - Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in a skillet with a splash of milk for best texture.
03 - Ground turkey or pork sausage works well as a substitute if you don't have beef sausage.
04 - A simple side salad and crusty garlic bread make this dish extra special.

# Equipment Needed:

01 - Large skillet
02 - large pot for pasta

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

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