Creamy Sausage Rigatoni

There are some nights when only a proper, comforting pasta dish will do, aren’t there? And in my house, after a particularly chaotic school run and a soggy afternoon of homework, nothing hits the spot quite like this Creamy Sausage Rigatoni. I’ve been tinkering with this recipe for years, tweaking it until it’s become a firm family favourite. Even my notoriously picky daughter, Lily, practically inhales it! The secret? Simple ingredients, a rich, creamy sauce, and that satisfying bite of perfectly cooked rigatoni. I promise you, this will become a regular in your rotation, too. A proper, filling meal the whole family will gobble up, even on the gloomiest of British evenings.

Why This Recipe Works

This Creamy Sausage Rigatoni isn’t just delicious, it’s also incredibly practical for busy families. I know how precious time is, so I’ve designed this recipe to be:

• Quick & Easy: From start to finish, you’re looking at about 30 minutes. Perfect for weeknight dinners.
• Child-Approved: Trust me, if my two approve, it’s a winner! The creamy sauce and mild sausage are a hit.
• Budget-Friendly: The ingredients are readily available in most supermarkets, and you can easily adapt it to what you have on hand.

After eight years of cooking for my family, I’ve learned that the best recipes are the ones that are both delicious and achievable. This one ticks all the boxes. I’ve even streamlined the method to minimize washing up because, let’s be honest, nobody enjoys doing dishes after a long day!

Ingredients

• 300g rigatoni pasta
• 400g good quality pork sausages, skins removed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp chilli flakes (optional, for a bit of a kick)
• 100ml dry white wine (optional, but adds a lovely flavour)
• 400ml tin chopped tomatoes
• 200ml double cream
• 50g grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Ingredient Notes

Let’s chat about the ingredients. Don’t worry, it’s all straightforward stuff.

• Sausages: Quality matters here. Look for sausages with a good pork content (at least 70%) for the best flavour. I usually opt for Lincolnshire or Cumberland sausages. If you’re after a milder flavour, choose plain pork sausages.
• White Wine: The wine adds a lovely depth of flavour to the sauce, but it’s entirely optional. If you don’t have any to hand, just leave it out or substitute with a splash of chicken stock.
• Double Cream: Full-fat is best for that rich, creamy texture we’re after. However, if you’re watching your calories, you can use crème fraîche, but it will be slightly tangier.
• Parmesan: Real Parmesan (Parmigiano Reggiano) is the king, but a good quality hard Italian cheese will also work.

Step-by-Step Instructions

Alright, let’s get cooking! Don’t be intimidated; this is easier than it looks. I promise!

1. Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 100ml of pasta water before draining. Trust me, you’ll need it.
2. Step 2: Brown the sausage. While the pasta is cooking, crumble the sausage meat into a large frying pan or skillet. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.
3. Step 3: Sauté the aromatics. Add the olive oil to the pan with the sausage. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, and chilli flakes (if using) and cook for another minute until fragrant.
4. Step 4: Deglaze the pan. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. This adds a ton of flavour! Let the wine simmer for a minute or two until reduced slightly.
5. Step 5: Simmer the sauce. Add the chopped tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce the heat and simmer for about 10 minutes, allowing the sauce to thicken slightly.
6. Step 6: Add the cream and Parmesan. Stir in the double cream and Parmesan cheese. Simmer gently for a few more minutes until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. This is where that pasta water becomes liquid gold!
7. Step 7: Combine pasta and sauce. Add the drained rigatoni to the pan with the sauce. Toss to coat evenly.
8. Step 8: Serve. Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese. A side of garlic bread is always a welcome addition in our house.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks that make this Creamy Sausage Rigatoni even easier and tastier. Here are a few of my favourites:

• Don’t overcook the pasta! Al dente is key for that perfect bite. Nobody wants mushy pasta.
• For a richer flavour, use Italian sausage instead of plain pork.
• If you don’t have double cream, you can use half-and-half, but the sauce won’t be as thick.
• For a vegetarian version, substitute the sausage with mushrooms or vegetarian sausages.
• If your sauce is too thick, add a little bit of the reserved pasta water to thin it out.
• Spice it up! Add a pinch of red pepper flakes for a little bit of heat.
• Get ahead of the game: You can make the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it before adding the pasta.

Storage & Meal Prep

Let’s talk about storing leftovers (if there are any!) and meal prepping.

• Storage: Store any leftover Creamy Sausage Rigatoni in an airtight container in the fridge. It will keep for up to 3 days.
• Reheating: Reheat gently in a pan over medium heat, adding a splash of water or milk if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the pasta.
• Make-Ahead: As mentioned above, the sauce can be made up to 2 days in advance. Simply store it in an airtight container in the fridge.
• Batch Cooking: This recipe is easily doubled or tripled for batch cooking. Make a big batch on the weekend and enjoy it throughout the week.

Substitutions & Variations

One of the best things about this recipe is how adaptable it is. Here are a few substitutions and variations you can try:

• Gluten-Free: Use gluten-free rigatoni pasta.
• Dairy-Free: Substitute the double cream with coconut cream or a dairy-free cream alternative. Use a dairy-free Parmesan alternative. I haven’t personally tried it with all substitutes but have found coconut cream to work well.
• Vegetarian: Replace the sausage with vegetarian sausages or mushrooms. Add some spinach or other vegetables for extra nutrients.
• Spicy: Add more chilli flakes or a pinch of cayenne pepper for a spicier kick.
• Seasonal: In the autumn, try adding roasted butternut squash to the sauce for a seasonal twist.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While I love the texture of rigatoni, you can easily substitute it with penne, fusilli, or any other short pasta shape you prefer. Just be sure to cook it al dente.

How do I tell when the sauce is ready?

The sauce is ready when it’s thickened slightly and coats the back of a spoon. It should be creamy and smooth, with no visible lumps.

Can I make this recipe ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it before adding the pasta. You could also cook the entire dish and reheat, but the pasta might become a bit softer.

Is this recipe suitable for children?

Yes, this recipe is generally well-liked by children. The creamy sauce and mild sausage are usually a hit. However, if your children are sensitive to spice, omit the chilli flakes. My Lily loves it!

Can I freeze this recipe?

While you can freeze this recipe, the texture of the pasta may change slightly upon thawing. The sauce freezes well on its own, so you could freeze that separately and cook fresh pasta when you’re ready to eat.

What if I don’t have white wine?

No worries! The white wine adds a lovely depth of flavour, but it’s not essential. Simply leave it out or substitute with a splash of chicken stock.

How can I make this recipe healthier?

You can use lighter versions of the cream and cheese, add more vegetables, or use whole-wheat pasta. You could also use turkey sausage instead of pork sausage.

Serving Suggestions

This Creamy Sausage Rigatoni is a complete meal on its own, but here are a few ideas for what to serve alongside:

• Garlic bread or crusty bread for soaking up the sauce.
• A simple green salad with a light vinaigrette.
• Roasted vegetables, such as broccoli or asparagus.

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