Creamy Rigatoni with Sausage and Cherry Tomatoes

Introduction

Indulge in the ultimate comfort food with this Creamy Rigatoni with Sausage and Cherry Tomatoes! This restaurant-worthy pasta dish combines al dente rigatoni with savory Italian sausage and burst cherry tomatoes, all enveloped in a luscious, velvety sauce that will have everyone asking for seconds. The beauty of this recipe lies in its perfect balance of flavors and textures—the rich creaminess of the sauce, the meaty bites of sausage, the sweet pop of roasted cherry tomatoes, and the subtle herbaceous notes from fresh basil. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights yet impressive enough for weekend entertaining. Whether you’re cooking for family or friends, this hearty and satisfying pasta dish is guaranteed to become a regular in your dinner rotation.

Ingredients

For the Pasta:

450g (1 pound) rigatoni pasta (or penne, ziti)
1 tablespoon salt (for pasta water)

For the Sauce:

450g (1 pound) Italian sausage, casings removed (sweet or hot, according to preference)
2 tablespoons olive oil
3-4 cloves garlic, minced
300g (2 cups) cherry tomatoes
240ml (1 cup) heavy cream
120ml (1/2 cup) chicken broth
100g (1 cup) grated parmesan cheese, plus more for serving
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, adjust to taste)
Salt and freshly ground black pepper, to taste

For Garnish:

Fresh basil leaves, torn or thinly sliced
Additional grated parmesan cheese

Instructions

Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the rigatoni. Cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta water before draining.
Prepare the sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes. Transfer to a plate lined with paper towels, leaving any rendered fat in the pan.
Sauté the aromatics: Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Cook the tomatoes: Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to burst and release their juices. You can gently press some with the back of your spoon to help them along.
Create the sauce: Reduce heat to medium-low. Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning, red pepper flakes (if using), and season with salt and pepper to taste. Bring to a gentle simmer.
Add the cheese: Gradually sprinkle in the grated parmesan cheese while stirring continuously until completely melted and the sauce is smooth.
Return the sausage: Add the cooked sausage back to the skillet and stir to combine with the sauce. Let simmer for 2-3 minutes to allow the flavors to meld together.
Combine with pasta: Add the drained pasta to the skillet and toss until well coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until desired consistency is reached.
Finish and serve: Remove from heat and garnish with torn fresh basil leaves and additional grated parmesan cheese. Serve immediately while hot.

Nutritional Information and Timing

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Servings: 6

Per Serving:

Calories: 620
Fat: 35g
Saturated Fat: 15g
Carbohydrates: 52g
Protein: 25g
Fiber: 3g
Sodium: 890mg

Cooking Tips and Tricks

Pasta choice matters: Rigatoni is perfect for this recipe as its ridges and tube shape capture the creamy sauce and smaller pieces of sausage. Penne or ziti work well as alternatives.
Al dente is key: Cook the pasta 1-2 minutes less than package instructions for the perfect texture, as it will continue cooking slightly when tossed with the hot sauce.
Don’t rinse your pasta: The starch on the surface of drained pasta helps the sauce adhere better. Never rinse pasta unless making a cold pasta salad.
Cherry tomatoes tip: For maximum flavor, look for vine-ripened cherry tomatoes. If they’re particularly juicy, you might need to simmer the sauce a bit longer to reduce excess liquid.
Cheese wisdom: Use freshly grated parmesan rather than pre-packaged for a smoother sauce. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
Temperature control: Lower the heat before adding the cream to prevent it from breaking or curdling. Never let cream-based sauces boil vigorously.
Enhancing flavor: For deeper flavor, deglaze the pan with 2 tablespoons of white wine after cooking the garlic and before adding the tomatoes.
Reserved pasta water magic: The starchy pasta water is your secret weapon for adjusting sauce consistency while adding flavor and helping the sauce cling to the pasta.

Variations and Substitutions

Protein options: Substitute the Italian sausage with ground beef, turkey, chicken, or plant-based meat alternatives. For a seafood version, try adding shrimp instead of sausage.
Vegetarian adaptation: Skip the meat altogether and add 2 cups of sautéed mushrooms (cremini or portobello work best) for a hearty vegetarian option.
Lighten it up: Replace heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter version. The sauce won’t be quite as rich but still delicious.
Cheese alternatives: Try romano, asiago, or pecorino instead of or in addition to parmesan for different flavor profiles.
Veggie boost: Add spinach, kale, or arugula in the final minutes of cooking for added nutrients and color. Roasted red peppers or sun-dried tomatoes also make excellent additions.
Heat level: Adjust the spice by choosing hot Italian sausage and increasing the red pepper flakes, or keep it mild with sweet Italian sausage and omitting the pepper flakes.
Herb variations: Try fresh oregano, thyme, or sage instead of or in addition to basil for different aromatic notes.
Gluten-free option: Simply substitute your favorite gluten-free pasta. The sauce is naturally gluten-free.

Common FAQs

Q: My sauce seems too thin. How can I thicken it?

A: Continue to simmer the sauce for a few more minutes to reduce it. You can also add more grated parmesan cheese, which will thicken the sauce as it melts. If needed, create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.

Q: Can I make this dish ahead of time?

A: While best enjoyed fresh, you can prepare the sauce in advance and refrigerate it. Cook the pasta fresh when ready to serve, and reheat the sauce gently on the stovetop, adding a splash of cream or broth if needed to restore the consistency.

Q: How can I prevent the sauce from separating or curdling?

A: Keep the heat low when adding the cream and avoid boiling the sauce once the cream is added. Also, ensure the cream is at room temperature or slightly warm before adding it to the hot pan to prevent temperature shock.

Q: What can I serve with this pasta dish?

A: A simple green salad with a light vinaigrette, garlic bread, or roasted vegetables make excellent accompaniments. For wine pairing, try a medium-bodied red like Chianti or Sangiovese.

Q: My family doesn’t like spicy food. Can I make this milder?

A: Absolutely! Use sweet Italian sausage instead of hot, omit the red pepper flakes entirely, and add a pinch of sugar to enhance the natural sweetness of the tomatoes.

Storage and Make-Ahead Tips

Refrigerator:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
The flavors often develop overnight, making this dish even more delicious the next day.

Freezer:

This dish can be frozen for up to 2 months, though the texture of the sauce may change slightly upon thawing.
Freeze in portion-sized containers for easy reheating.
Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop: Reheat gently in a covered skillet over medium-low heat, adding a splash of cream, milk, or broth to loosen the sauce as needed.
Microwave: Heat on 70% power in 1-minute intervals, stirring between each, until heated through.
Oven: Place in an oven-safe dish, cover with foil, and heat at 325°F (165°C) for 15-20 minutes or until hot.

Make-Ahead Strategies:

Sauce preparation: Make the sauce up to 2 days ahead and refrigerate. Cook the pasta fresh when ready to serve.
Partial assembly: Cook the sausage, prepare the sauce base, and store in the refrigerator. When ready to serve, reheat the sauce, cook the pasta, and finish the dish.
Ingredient prep: Chop garlic, grate cheese, and prepare other ingredients up to 24 hours in advance to streamline cooking time.

Serving From Chilled:

If serving from the refrigerator, you may need to add a little extra liquid (cream, broth, or pasta water) as the pasta will have absorbed some of the sauce.
A sprinkle of fresh herbs and additional cheese just before serving refreshes the dish.

This Creamy Rigatoni with Sausage and Cherry Tomatoes is a versatile, crowd-pleasing meal that brings restaurant quality to your home kitchen. With its perfect balance of creamy indulgence, savory notes from the sausage, and bright bursts of flavor from the cherry tomatoes, it’s a complete meal that satisfies on every level. Whether served for a weeknight family dinner or as the star of a casual gathering with friends, this pasta dish is sure to impress with both its flavor and simplicity.