Creamy Rigatoni with Italian Sausage, Sweet Peas, and Rich Tomato Sauce: A Culinary Delight for Any Occasion

Indulge in the comforting embrace of a classic Italian-American dish that effortlessly transitions from a quick weeknight dinner to a special weekend feast: Creamy Rigatoni with Italian Sausage, Sweet Peas, and Rich Tomato Sauce. This delightful pasta creation, brimming with savory sausage, vibrant green peas, and a luxurious tomato-cream sauce, offers a heartwarming experience in every bite. It’s the kind of meal that wraps you in a cozy hug, reminiscent of cherished Sunday suppers at grandma’s house, yet it comes together surprisingly fast. Whether you’re seeking a hearty dish to beat the chill or a flavorful centerpiece for family gatherings, this rigatoni recipe is an absolute culinary triumph.

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Love a good pasta dinner? You’ll also enjoy exploring these other fantastic pasta recipes, perfect for any night of the week:

• Chicken Stuffed Shells
• Penne Pasta Bake
• Baked Spaghetti

Why You’ll Adore This Rigatoni Dish

• Ultimate Comfort Food: There’s something inherently satisfying about a generously portioned bowl of pasta coated in a rich, creamy sauce, especially when paired with flavorful sausage and fresh peas. It’s the perfect antidote to a long day, offering warmth and satisfaction.
• Simple & Speedy: Despite its gourmet taste and feel, this recipe is designed for ease and efficiency. With just a few key ingredients and straightforward steps, you can have a restaurant-quality meal on your table in under an hour, making it ideal for busy schedules without compromising on flavor.
• Versatile & Customizable: This dish is incredibly forgiving and adaptable. Feel free to adjust the spice level of your sausage, swap out vegetables, or experiment with different herbs to make it uniquely yours. It’s a fantastic canvas for culinary creativity and personal preference.
• Crowd-Pleaser: Loved by adults and children alike, this rigatoni dish is a guaranteed hit at any dinner table. Its balanced flavors and appealing textures ensure that even the pickiest eaters will ask for seconds, making it a perfect family meal.
• Seasonal Adaptability: Enjoy it year-round! While fresh peas are a spring delight, high-quality frozen peas work beautifully, ensuring you can whip up this dish no matter the season. Its robust flavors are welcoming in any weather.

A Deep Dive into the Ingredients for Perfect Rigatoni

The magic of this creamy rigatoni lies in the harmonious interplay of its components. Each ingredient plays a crucial role in building the robust flavor profile and comforting texture that makes this dish so irresistible.

• Rigatoni Pasta: Why rigatoni? Its wide, ridged tubes are perfect for capturing and holding the rich, creamy sauce, ensuring every forkful is bursting with flavor. The robust shape also stands up well to the hearty sausage, providing a satisfying chew. While rigatoni is highly recommended, other sturdy pasta shapes like penne, ziti, or cavatappi can also work beautifully in this recipe.
• Italian Sausage: The star of the show! Mild Italian sausage brings a beautifully savory, fennel-infused flavor to the dish. If you prefer a little kick, hot Italian sausage will introduce a pleasant heat that complements the creamy sauce wonderfully. Always aim to brown the sausage thoroughly to develop deep, caramelized flavors that will infuse the entire sauce, contributing significantly to the dish’s overall richness.
• Bacon or Pancetta: The original recipe suggested pancetta, but as noted in the initial recipe, bacon is a fantastic and often more accessible substitute. The smoky, salty notes from either bacon or pancetta add an incredible depth of flavor to the base of the sauce, perfectly complementing the Italian sausage. Finely chopping the bacon ensures its flavor is distributed evenly throughout the dish, making every bite more complex.
• Sweet Peas: These little green gems add a delightful pop of color, a burst of natural sweetness, and a tender texture that brightens the entire dish. Fresh peas are wonderful when in season, offering a delicate flavor, but high-quality frozen peas (thawed before use) work just as well and are a convenient pantry staple, ensuring you can enjoy this dish year-round. Add them towards the end of cooking to maintain their vibrant color and delicate texture.
• Rich Tomato Sauce: The foundation of our creamy sauce. While a homemade marinara from garden-fresh tomatoes is always a treat, a good quality store-bought tomato sauce (or your favorite quick marinara recipe) will save you significant time without sacrificing flavor. Look for varieties with minimal added sugar and a pure, robust tomato taste to ensure the best outcome for your sauce.
• Heavy Cream: This is what transforms a simple tomato sauce into a luxurious, velvety experience. The heavy cream adds profound richness, smooths out the flavors, and creates that irresistible “creamy” texture that defines this dish. Don’t be tempted to use lighter creams or milk, as they won’t achieve the same decadent consistency and mouthfeel that heavy cream provides.
• Aromatics (Yellow Onion): Finely chopped yellow onion creates the essential aromatic base. Slowly cooked until soft and golden, it releases its sweet, savory essence, setting the stage for the other flavors to shine. You might even consider adding a clove or two of minced garlic alongside the onion for an extra layer of classic Italian flavor.
• Chicken Stock: Used to deglaze the pan and add moisture and flavor to the sauce. It’s an excellent and often preferred substitute for white wine, as mentioned in the original notes, providing a savory backbone that enhances the depth of the sauce without the alcohol.
• Unsalted Butter and Extra Virgin Olive Oil: The perfect duo for sautéing. Butter adds a rich, nutty flavor, while olive oil helps prevent the butter from burning and adds a touch of quintessential Mediterranean essence, creating a superb base for the aromatics and meats.
• Parmigiano-Reggiano Cheese: A generous grating of this “king of cheeses” is absolutely essential for serving. Its salty, umami-rich flavor melts beautifully into the hot pasta and sauce, and a fresh sprinkle on top adds a finishing touch of sharp, nutty goodness. Always opt for freshly grated over pre-shredded for superior taste and texture, which can make a significant difference in the final dish.

Crafting Your Perfect Rigatoni: Step-by-Step Instructions

Creating this mouth-watering Rigatoni with Sausage, Peas, Tomatoes, and Cream is a straightforward process, making it accessible even for novice cooks. Follow these steps for a truly delicious result that will impress your family and friends:

1. Prepare Your Mise en Place: Before you begin cooking, gather all your ingredients and perform any necessary chopping or measuring. This includes finely chopping your yellow onion and bacon, ensuring your Italian sausage is ready, and having your chicken stock, tomato sauce, heavy cream, and peas within easy reach. This preparation makes the cooking process smooth, efficient, and enjoyable, preventing any last-minute scrambling.
2. Build the Flavor Base: In a large, heavy-bottomed skillet or Dutch oven, combine the unsalted butter and extra virgin olive oil over medium-low heat. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté gently, stirring occasionally, for about 5 to 6 minutes, until the onion becomes translucent, soft, and lightly golden. This slow cooking allows the onion’s natural sweetness to develop without browning too quickly, forming a crucial aromatic foundation for your sauce.
3. Brown the Meats: Increase the heat to high. Add the mild Italian sausage (removed from its casings, if applicable, and crumbled) and the finely chopped bacon to the skillet. Cook, breaking up the sausage with a wooden spoon or spatula, until both the sausage and bacon are thoroughly cooked through and beautifully browned, which should take approximately 3 to 4 minutes. Browning the meats is crucial for developing deep, savory, caramelized flavors and rendering out some of the fat. Once cooked, carefully drain any excessive fat from the pan, leaving just a little to further flavor the sauce.
4. Deglaze and Simmer the Sauce: Pour the chicken stock into the skillet. Stir well, scraping up any browned bits from the bottom of the pan – this process, known as deglazing, adds immense depth of flavor to your sauce. Allow the chicken stock to cook and reduce until most of it has evaporated, concentrating its savory notes. Next, stir in the tomato sauce and the heavy cream. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Let the sauce gently cook, uncovered, for about 15 minutes, stirring occasionally, until it has thickened slightly to a luscious consistency. The longer it simmers, the more the flavors will meld and deepen beautifully.
5. Add the Peas and Season: Just before the sauce is finished simmering, stir in the fresh or thawed frozen peas. Cook for an additional 1 to 2 minutes, allowing the peas to warm through and become tender-crisp while retaining their vibrant green color. Taste the sauce and season generously with salt and freshly ground black pepper to your preference. Remember that the sausage and bacon already contribute salt, so adjust seasoning carefully and incrementally.
6. Cook the Rigatoni: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until it is al dente – tender but still firm to the bite. Before draining, *reserve about a cup of the starchy pasta water*. This starchy water is a chef’s secret for helping the sauce cling to the pasta and achieve a silky consistency. Drain the cooked rigatoni thoroughly and return it to the empty pot.
7. Combine and Serve: Once the sauce has reached its desired thickness, pour the entire contents of the skillet over the drained rigatoni in the pot. Stir vigorously to ensure every piece of pasta is thoroughly coated with the rich, creamy sauce. Add a generous handful (about ¼ cup) of freshly grated Parmigiano-Reggiano cheese to the pasta and stir again until well combined. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve the pasta immediately in warm bowls, garnished with the remaining freshly grated Parmigiano-Reggiano cheese for an extra flourish of flavor and an irresistible finish.

Tips for Culinary Success with Your Rigatoni

To ensure your Rigatoni with Sausage, Peas, Tomatoes, and Cream turns out perfectly every time, keep these expert tips in mind:

• Don’t Rush the Browning: The key to a deeply flavorful sauce starts with properly browning your sausage and bacon. Allow the meats to develop a rich, golden crust, as this caramelization significantly enhances the overall taste and contributes to the sauce’s depth.
• Al Dente is Key: Overcooked pasta can be mushy and unappetizing. Always cook your rigatoni until it’s al dente. It will continue to cook slightly when combined with the hot sauce, so a firm bite is ideal for the best texture.
• Freshly Grated Cheese: While convenient, pre-shredded parmesan often contains anti-caking agents that can affect the texture and melt of the cheese. Invest in a block of Parmigiano-Reggiano and grate it fresh for the best flavor and creamy melt, making a noticeable difference in the final dish.
• Taste and Adjust: Seasoning is personal. Taste your sauce throughout the cooking process and adjust salt and pepper as needed. A pinch of red pepper flakes can add a subtle warmth if you like a touch of spice, making the dish perfectly tailored to your palate.
• Don’t Skip the Pasta Water: That starchy water from cooking the pasta is a secret weapon! It helps emulsify the sauce, making it incredibly smooth and ensuring it adheres beautifully to the rigatoni, creating a harmonious and professional finish.
• Serve Immediately: Pasta dishes with creamy sauces are best enjoyed fresh off the stove. The pasta absorbs the sauce over time, which can alter the texture and consistency. For the freshest and most satisfying experience, serve promptly after combining.

Delightful Variations & Customizations for Your Pasta

One of the joys of cooking this rigatoni dish is its flexibility. Feel free to experiment and make it your own, adapting it to your taste or what you have on hand!

• Spice it Up: For those who love a bit of heat, simply use hot Italian sausage instead of mild. Alternatively, add a pinch or two of red pepper flakes to the onions as they sauté for a subtle, warming kick.
• Add More Veggies: Boost the nutritional content and color by stirring in some fresh spinach or chopped kale during the last few minutes of simmering, allowing them to wilt into the sauce. Sliced mushrooms or diced bell peppers could also be sautéed with the onions for added texture and flavor.
• Herbaceous Notes: A sprinkle of fresh basil or parsley just before serving will add a bright, herbaceous finish that elevates the dish. Dried Italian seasoning can be added to the sauce as it simmers for a deeper, more robust herbal flavor profile.
• Cheese Please: While Parmigiano-Reggiano is classic, a blend of Pecorino Romano for extra saltiness or a touch of fresh mozzarella stirred in at the end could offer a different cheesy dimension and a luscious melt.
• Smokiness Alternatives: If bacon or pancetta aren’t on hand, and you still crave that smoky depth, a tiny dash of smoked paprika can offer a hint of smokiness to the sauce, adding complexity.
• Make it Vegetarian: This recipe can easily be adapted for vegetarians. Omit the sausage and bacon. Instead, sauté sliced mushrooms and bell peppers with the onion, and consider adding a can of drained cannellini beans for protein and texture. Ensure to use vegetable broth instead of chicken stock.

Serving Suggestions & Perfect Pairings

This hearty rigatoni dish is substantial enough to be a complete meal on its own, but it also pairs wonderfully with a few simple accompaniments that can elevate your dining experience.

• Crusty Bread: Essential for soaking up every last drop of that incredible creamy sauce. A warm baguette, a slice of rustic ciabatta, or a piece of Focaccia Bread would be perfect for dipping.
• Fresh Green Salad: A simple side salad with crisp mixed greens and a light vinaigrette dressing offers a refreshing contrast to the richness of the pasta, balancing the meal beautifully.
• Wine Pairing: A medium-bodied red wine like a Sangiovese, Chianti, or a lighter Montepulciano d’Abruzzo would complement the savory sausage and tomato notes beautifully. For white wine lovers, a dry Pinot Grigio or an un-oaked Chardonnay could also work, offering a crisp counterpoint to the creamy sauce.

Storing and Reheating Leftovers

Leftover Rigatoni with Sausage, Peas, Tomatoes, and Cream makes for a delicious lunch or quick dinner the next day, often tasting even better as the flavors meld.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and prevent spoilage.
• Reheating: To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of chicken stock, milk, or even a bit more heavy cream to loosen the sauce and restore its creamy texture. Stir frequently to ensure even heating. Alternatively, microwave in short intervals, stirring between each, until heated through to your desired temperature.

More Italian Recipes to Explore

If you’ve enjoyed this delightful pasta dish, be sure to check out these other fantastic Italian-inspired recipes from our kitchen:

• Focaccia Bread Recipe
• Eggplant Parmesan
• Instant Pot Bolognese Recipe
• Ground Beef Stuffed Manicotti
• Easy Spaghetti Meat Sauce

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Rigatoni with Sausage, Peas, Tomatoes and Cream

Author:
Deborah Harroun

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Servings:
6 servings

Course:
Main Dish

Cuisine:
Italian

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This Rigatoni with Sausage, Peas, Tomatoes and Cream is easy enough for a weeknight, but special enough for a weekend.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• ⅓ cup finely chopped yellow onion
• 1/4 lb mild Italian sausage
• 2 to 3 ounces sliced bacon finely chopped
• ½ cup chicken stock
• 3 cups tomato sauce
• ¼ cup heavy cream
• 1 cup fresh peas or thawed frozen peas
• 1 pound dried rigatoni
• ½ cup freshly grated Parmigiano-Reggiano

Instructions

1. In a large skillet over medium-low heat, heat the butter and olive oil. Add the onion and cook until soft and golden, 5-6 minutes. Raise the heat to high and add in the sausage and bacon. Cook, breaking up the sausage with a wooden spoon, until cooked through and browned, 3-4 minutes.
2. Add the chicken stock to the skillet and cook until most of it has evaporated. Stir in the tomato sauce and heavy cream. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 15 minutes. Add in the peas and cook an additional minute or two. Season with salt and pepper, if desired.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until drained. Return the pasta to the pot.
4. When the sauce is done, pour it over the cooked pasta and stir to coat the pasta. Stir in a handful of the Parmigiano-Reggiano and stir to coat. Serve the pasta with the remaining Parmigiano-Reggiano.

Recipe Notes:

Slightly adapted from Biba’s Taste of Italy

Keywords:
rigatoni with sausage, creamy rigatoni, Italian sausage pasta, tomato cream pasta, easy pasta recipe, weeknight dinner, comfort food pasta, pasta with peas, bacon pasta

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