Rich Creamy Beef Sausage Rigatoni: Family Pasta Dish (Print Version)

Rich Creamy Beef Sausage Rigatoni pasta - a comforting, flavorful meal that brings everyone to the table. Simple steps for a satisfying dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Comfort Food

# Ingredients:

→ Main Ingredients

01 - 1 lb rigatoni pasta
02 - 1 lb ground beef sausage (mild or spicy Italian)
03 - 1 yellow onion, diced
04 - 4-5 cloves garlic, minced

→ Flavor Boosters

05 - 1 (28 oz) can crushed tomatoes
06 - 1 cup chicken broth
07 - 1/2 tsp dried oregano
08 - Pinch of red pepper flakes (optional)

→ Dairy & Finishing Touches

09 - 1/2 cup heavy cream
10 - 1 cup freshly grated Parmesan cheese, plus more for serving
11 - 1/4 cup fresh basil, chopped, for garnish

→ Pantry Staples

12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First things first, get that big pot of water on for your rigatoni. You know, the one where I always forget to salt the water, haha. While that's heating, grab a large, heavy-bottomed skillet or Dutch oven. Brown your beef sausage over medium-high heat, breaking it up with a spoon as it cooks. You want those beautiful, crispy bits for flavor! Drain off any excess grease; nobody wants a greasy sauce, trust me on that one. Once it's nicely browned, scoop it out and set it aside for a moment.
02 - Reduce the heat to medium. Toss in your diced yellow onion and let it soften, stirring occasionally, for about 5-7 minutes. You're looking for translucent, not brown. This is where the kitchen starts to smell amazing, a real preview of the deliciousness to come! Then, add your minced garlic and cook for just another minute until it's fragrant. Be careful not to burn the garlic; I've done that before, and it makes everything taste bitter, an oops moment I don't want you to repeat.
03 - Pour in the crushed tomatoes and chicken broth. Give it a good stir, scraping up any delicious browned bits from the bottom of the pan—that's pure flavor right there! Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This simmering time is crucial; it lets all those flavors meld together beautifully. It's truly worth the wait, I promise!
04 - While your sauce is doing its thing, remember that salted pasta water? Now's the time! Cook the rigatoni according to package directions until it's al dente. That means it should still have a slight bite to it, not mushy. I always taste a piece a minute or two before the suggested cooking time, because I swear, sometimes pasta cooks faster than you expect. Drain it, but don't rinse it! We want that starchy water to help the sauce cling later.
05 - Uncover your sauce. Stir in the heavy cream and a generous handful of freshly grated Parmesan cheese. Let it warm through for a few minutes, stirring until the cheese is melted and the sauce is smooth and velvety. Taste it here! This is where you can adjust your seasonings. Does it need a little more salt? A pinch of black pepper? I'm always tasting and tweaking, it's half the fun of cooking, honestly.
06 - Add the browned beef sausage back into the creamy sauce. Toss in the drained rigatoni, stirring gently to make sure every single tube is coated in that gorgeous, rich sauce. Let it simmer together for another minute or two, just to let the pasta soak up some of that amazing flavor. Serve immediately, garnished with more fresh Parmesan and a sprinkle of fresh basil. The aroma alone is enough to make your mouth water, a truly satisfying Creamy Beef Sausage Rigatoni experience!

# Notes:

01 - Always salt your pasta water generously; it's the only chance to season the pasta itself, a lesson I learned the hard way.
02 - Reheat leftovers gently on the stovetop with a splash of broth or cream to keep the sauce smooth.
03 - If you don't have beef sausage, Italian pork sausage is a fantastic substitute for similar flavor.
04 - Serving with fresh garlic bread is a non-negotiable for soaking up every last bit of that delicious sauce!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for pasta
03 - measuring cups and spoons
04 - colander
05 - wooden spoon

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g

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