Creamy Italian Sausage Rigatoni

Creamy sausage rigatoni in a cast iron skillet after cooking.

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Creamy Italian Sausage Rigatoni

This Sausage Rigatoni Skillet combines spicy Italian sausage and tender rigatoni in a creamy Parmesan sauce with garlic, shallots, fresh sage, and a splash of white wine. It’s a rich, cozy pasta dinner that comes together in one skillet.

Prep Time10

Cook Time25

Total Time35

Course: dinner, Main Course

Cuisine: American

Keyword: italian sausage rigatoni

Servings:

Ingredients

1 pound rigatoni
1 pound spicy Italian sausage casings removed
2 tablespoons unsalted butter
1 large shallot finely diced
4 garlic cloves minced
6-8 fresh sage leaves finely chopped
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon crushed red pepper flakes
Kosher salt to taste
Black pepper to taste

For serving

Fresh basil chopped
Additional freshly grated Parmesan cheese

Instructions

Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.
Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Remove the sausage from the skillet and set aside.
Build the sauce: Reduce the heat to medium and add the butter to the same skillet. Add the shallot and cook until softened, about 3-4 minutes.
Add the garlic, sage, and crushed red pepper flakes and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1-2 minutes. Slowly pour in the white wine, whisking until smooth. Let the wine simmer for 1-2 minutes.
Slowly stir in the heavy cream. Bring to a gentle simmer and cook until slightly thickened. Stir in the Parmesan cheese a handful at a time until melted and smooth.
Return the sausage to the skillet. Add the cooked rigatoni and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust with salt and black pepper.
Top with chopped fresh basil and additional Parmesan cheese before serving.

Notes

Reserve the pasta water: Save about 1 cup before draining the rigatoni. Add it to the finished sauce a little at a time if needed to loosen the consistency and help the sauce coat the pasta.
Grate the Parmesan fresh: Freshly grated Parmesan melts much more smoothly into the cream sauce than pre-shredded cheese.
Keep the heat gentle: Once you add the heavy cream and Parmesan, avoid a hard boil. A gentle simmer helps keep the sauce smooth and creamy.
Adjust the heat: Spicy Italian sausage and red pepper flakes give this pasta a noticeable kick. For a milder version, use sweet Italian sausage and reduce or omit the red pepper flakes.
White wine: Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer to cook without wine, substitute chicken broth.
Sauce consistency: The sauce will continue to thicken as it sits. If it becomes too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.

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