There’s something so comforting about a bowl of pasta that’s creamy, hearty, and packed with rich flavors.

This sausage rigatoni combines savory Italian sausage, tender vegetables, and a velvety cream sauce for a dish that’s perfect for weeknights but impressive enough for guests.

Why You’ll Love This Recipe

The combination of sausage and fennel seed gives the sauce a classic Italian depth of flavor.

Cream and tomato paste blend into a luscious, slightly smoky sauce that clings perfectly to rigatoni.

Spinach adds freshness and color, balancing the richness of the cream.

It’s hearty, filling, and ready in under an hour.

What You’ll Need (Ingredient Highlights)

Rigatoni pasta is ideal because the ridges catch the creamy sauce.

Italian sausage adds richness and bold flavor—use mild or hot depending on preference.

Carrots, celery, and onion create a savory base known as soffritto.

Tomato paste deepens the flavor and gives a subtle tang.

Heavy cream brings the silky, rich finish to the sauce.

Fresh spinach adds nutrients and freshness.

Pro Tips Before You Start

Cook pasta 1 minute shy of package directions so it finishes in the sauce.

Reserve some pasta water—it helps thin the sauce and makes it cling better.

Brown the sausage well for maximum flavor.

Let tomato paste cook until slightly darkened; this step builds richness.

How to Make Sausage Rigatoni

Step 1 – Cook the pasta

Boil rigatoni in salted water until just shy of al dente.

Reserve pasta water before draining.

Step 2 – Cook vegetables and sausage

Sauté onion, carrot, and celery in olive oil until soft.

Add sausage, breaking it up and cooking until browned.

Step 3 – Build the flavor base

Stir in garlic, Italian seasoning, fennel seed, onion powder, paprika, and tomato paste.

Cook until fragrant and paste darkens.

Step 4 – Deglaze and simmer

Add white wine vinegar and let evaporate.

Stir in chicken broth and simmer until nearly gone.

Lower heat and add cream, cooking until thickened slightly.

Step 5 – Finish the dish

Stir in spinach until wilted.

Add drained pasta and toss well, using reserved pasta water as needed to loosen the sauce.

Step 6 – Serve

Top with Parmesan, red pepper flakes, or fresh herbs. Serve hot.

What to Serve It With

Pair with garlic bread for soaking up extra sauce.

Serve alongside a crisp green salad with lemon dressing.

A glass of red wine like Chianti or Cabernet complements the rich flavors.

Variations / Substitutions

Use ground turkey or chicken sausage for a lighter version.

Swap rigatoni for penne or ziti if needed.

Add mushrooms or zucchini for extra vegetables.

Skip the cream for a lighter tomato-based sauce.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Freeze for up to 2 months; thaw overnight before reheating.

FAQs

Can I make this ahead of time?
Yes, but add the spinach just before serving so it stays vibrant.

Do I need to use fennel seed?
It’s optional, but it enhances the Italian sausage flavor.

Can I use half-and-half instead of cream?
Yes, but the sauce will be thinner and less rich.

What if I don’t have rigatoni?
Any short, sturdy pasta like penne, fusilli, or ziti will work.

How spicy is this dish?
That depends on your sausage—use hot for spice, mild for a more family-friendly version.

Can I make it vegetarian?
Yes, swap sausage for plant-based sausage and use veggie broth.

Final Thoughts

This sausage rigatoni is a hearty, flavorful pasta dish that feels like comfort in a bowl.

With its rich sauce, tender pasta, and savory sausage, it’s a recipe you’ll return to whenever you want a satisfying meal.