Creamy Beef Sausage Rigatoni: A Rich, Hearty Weeknight Meal (Print Version)
Hearty Creamy Beef Sausage Rigatoni recipe. Rich tomato sauce, savory beef sausage, and tender rigatoni for an easy, comforting dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Meat
# Ingredients:
→ Base Ingredients
01 -
1 lb rigatoni pasta
02 -
1 lb lean ground beef (80/20 recommended)
03 -
1 lb beef Italian sausage (spicy or mild)
04 -
1 (28 oz) can crushed tomatoes
→ Flavor Boosters
05 -
1 large yellow onion, diced
06 -
4 cloves garlic, minced (or more, honestly!)
07 -
1 tsp dried oregano
08 -
1/2 tsp red pepper flakes (adjust to taste)
09 -
2 tbsp olive oil
10 -
Salt and black pepper to taste
→ Creamy Goodness & Finishing Touches
11 -
1/2 cup heavy cream
12 -
1/2 cup grated Parmesan cheese, plus more for garnish
13 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get a big pot or Dutch oven heating up over medium-high. Drizzle in a little olive oil. Toss in your ground beef and the beef Italian sausage, breaking it up with a spoon. You want a good, deep brown on that meat. This is where all the flavor starts, honestly. I usually let it get a little crispy because those browned bits are pure gold. Drain off any excess fat after it's cooked through; nobody wants a greasy sauce, right?
02 -
Once the meat is browned and drained, add your diced onion to the pot. Stir it around, scraping up any delicious bits from the bottom. Let that onion soften and turn translucent, about 5-7 minutes. Then, toss in your minced garlic and red pepper flakes. Cook for just another minute until you can smell that amazing garlic aroma—don't let it burn, or it'll get bitter. I've definitely burned garlic before and had to start over, it's a real bummer!
03 -
Pour in your crushed tomatoes and dried oregano. Give it a good stir, making sure everything is combined. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes. This simmering time is crucial for the flavors to really meld together and deepen. It smells so good when it's bubbling away, truly filling the kitchen with warmth.
04 -
While your sauce is simmering, get a large pot of salted water boiling for your rigatoni. And I mean *salted* water—it should taste like the sea! Cook the rigatoni according to package directions until it's al dente. This is where I always forget to salt the water, oops, but you shouldn't! You want that perfect bite, not mushy pasta. Before draining, make sure to reserve about a cup of that starchy pasta water; it’s a lifesaver for adjusting the sauce later.
05 -
With the sauce having simmered beautifully, it's time for the creamy magic. Stir in your heavy cream and about half of your freshly grated Parmesan cheese. Let it gently warm through for a few minutes, allowing the sauce to thicken slightly and become wonderfully luscious. Taste it here, and adjust any seasonings. Sometimes I add a little more salt, sometimes a crack of black pepper. It’s all about what tastes good to you!
06 -
Finally, add your drained rigatoni directly into the sauce. Toss everything together until the pasta is completely coated in that rich, creamy goodness. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with the remaining Parmesan cheese and fresh parsley. The result should look incredibly inviting, smell like pure comfort, and honestly, taste even better than you imagined.
# Notes:
01 -
Always reserve pasta water, even if you think you won't need it. It's my secret weapon for perfect sauce consistency.
02 -
Don't overcrowd the pan when browning the meat; it steams instead of browns. I learned that the hard way with a sad, gray batch of sausage.
03 -
Freshly grate your Parmesan! Pre-shredded has anti-caking agents that make it melt weirdly and taste less vibrant.
04 -
For an extra layer of flavor, deglaze the pan with a splash of red wine after browning the meat, before adding the onions.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
large pasta pot
# Nutrition (Per Serving):
Calories: 650-750 calories
Total Fat: 35-45g fat
Total Carbohydrate: 50-60g carbs
Protein: 35-45g protein