Creamy Italian Sausage Rigatoni

A restaurant-worthy yet weeknight-friendly Italian rigatoni, featuring browned Italian sausage, a shimmering cream sauce, toasted aromatics, and a luxurious Parmesan finish. Finished with a hint of red pepper, fresh parsley, and a glossy sheen, this pasta balances savory richness and lively texture for the perfect plate.

By @heyy.becky

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 Water for boiling
• 0 Salt for water
• 12 oz Rigatoni dried
• 1 cup Pasta Water reserved from boiling pasta
• 0 Rigatoni drained
• 1 lb Mild Italian Sausage casing removed
• 0 Olive Oil as needed, only if pan is dry
• 0 Mild Italian Sausage browned, removed from pan
• 2 tbsp Unsalted Butter
• 1 Shallot large, finely diced
• 5 cloves Garlic minced
• 1 tsp Dried Oregano
• 1 tsp Kinder’s Buttery Steakhouse Seasoning
• 0.5 tsp Garlic Salt
• 0.25 tsp Black Pepper freshly cracked
• 1.5 cups Heavy Cream
• 0.25 cup Pasta Water reserved
• 0 Heavy Cream already in pan
• 0.75 cup Parmesan Cheese freshly grated, plus more for serving
• 0 Mild Italian Sausage browned, returned to pan
• 0 Rigatoni cooked and drained
• 0 Pasta Water optional, for thinning sauce
• 0.5 tsp Red Pepper Flakes plus more for serving
• 0 Parmesan Cheese extra, for topping
• 0 Fresh Parsley chopped, for garnish
• 0 Red Pepper Flakes optional, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until just al dente, stirring occasionally.
2. Just before draining, reserve about 1 cup of the pasta cooking water, then drain the rigatoni.
3. While pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon, and cook until deeply browned and just cooked through.
4. Transfer the browned sausage to a plate, leaving the rendered fat and any browned bits in the pan.
5. Reduce heat to medium. Add the unsalted butter and let it melt, swirling to coat the pan.
6. Stir in the finely diced shallot and cook, stirring often, until softened and translucent.
7. Add the minced garlic and cook for about 30 seconds, just until fragrant.
8. Sprinkle in the dried oregano, Kinder’s Buttery Steakhouse Seasoning, garlic salt, and black pepper. Toast the spices for 30 seconds.
9. Pour in the heavy cream, scraping up any browned bits from the pan with a wooden spoon. Add a splash of reserved pasta water.
10. Simmer the sauce gently for 3–5 minutes, stirring often, until slightly thickened and the flavors meld.
11. Whisk in the grated Parmesan cheese until the sauce becomes creamy and smooth.
12. Return the browned sausage to the pan with the sauce and stir well to coat.
13. Add the drained rigatoni to the pan and gently toss or fold until all pasta is coated evenly with the sauce.
14. Stir in the red pepper flakes for a gentle kick, adjusting to taste.
15. Divide the pasta among serving bowls. Garnish with an extra shower of Parmesan, a sprinkle of chopped fresh parsley, and a pinch more red pepper flakes.