Creamy Italian Pork Sausage Rigatoni

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For a hearty and satisfying bowl of pasta try my Creamy Italian Pork Sausage Rigatoni with Broccoli. The creamy pasta sauce combines sour cream with cream cheese and a squeeze of lemon juice to add acidity. Add a side of garlic bread and you have the perfect bowl of comfort food!

Creamy Italian Pork Sausage Rigatoni

Pasta is a mealtime savior that can be made and on the table before your hanger sets in. This easy Italian sausage rigatoni recipe is cooked and ready to enjoy in just 20 minutes.

Juicy Italian pork sausage combined with short, sturdy pasta tubes in a quick and creamy sauce. Toss in some crisp-tender steamed broccoli and sprinkle on Parmesan cheese for an all-in-one meal that’s here for the rescue!

This versatile recipe is easily adapted to suit your own tastes. For example swap the broccoli for sliced mushrooms and make a creamy sausage mushroom rigatoni.

Creamy Sausage Rigatoni recipe ingredients

Here’s what you need to make the best creamy pork sausage rigatoni:

• BROCCOLI: I use fresh broccoli, cut into florets.
• LEMON: I add freshly squeezed lemon juice to the sauce, you can used bottled lemon juice in a pinch. I also like to serve the pasta with wedges of lemon so diners can add a little extra squeeze of lemon if desired.
• PASTA: I like to use rigatoni or penne pasta in this recipe as it works well with the creamy sauce.
• SAUSAGE: my preference is to use Italian pork sausage (ground, not in casings) as they have great flavor, full of herbs and fennel seeds which add great flavor. However, you can use any variety of good quality pork sausage, just make sure you remove the casings before breaking the sausage down and cooking.
• CHEESE: I add cream cheese to the pasta sauce, and Parmesan cheese to sprinkle over the finished dish before serving.
• CREAM: sour cream gives this sauce a wonderful creamy texture. I like using sour cream as it is more acidic which balances out the creamy flavors in the sauce. You can use heavy cream if you don’t have sour cream.
• SEASONING: I season the sauce with garlic powder, salt and black pepper.
• STOCK: I use a can of chicken stock in this recipe, although vegetable stock would work too.
• BUTTER: I add butter to the sauce, unsalted or salted will both work. However, if using salted butter cut back a little on the salt.

How to make Creamy Italian Pork Sausage Rigatoni

Brown Italian Pork Sausage in a skillet, breaking up meat into small pieces.

Cook until browned and cooked through.

Drain any excess grease from the pan if necessary.

Reduce heat to medium low. 

Stir cream cheese, sour cream, garlic powder, chicken stock, 4 tablespoons of butter, and a big squeeze of lemon juice into the pan with sausage. 

Season with salt and pepper.

Bring a large pot of salted water to a boil, then add rigatoni.

Cook, stirring occasionally, until al dente, 9-11 minutes. Drain

Cut broccoli florets into bite-size pieces. 

Place broccoli in a large, microwave-safe bowl and cook until tender.

Add rigatoni and broccoli. 

Cook, stirring, until pasta is coated in a creamy sauce. 

Top with a squeeze of lemon juice. 

Sprinkle with Parmesan and serve with any remaining lemon wedges on the side.

Flavor variations

• I’ve used Italian pork sausages as they have great flavor, often with extra herbs and a touch of delicious fennel. However, you can use any variety of pork sausage, just make sure you remove the casing first.
• Use any shape of pasta, I’ve opted for rigatoni, as I like a tube shaped pasta noodle. But you could also use penne, fusilli, macaroni, or even long noodles like tagliatelle or fettuccine.
• I add broccoli to the dish, but you can swap this for any other vegetable that you enjoy eating. Try sliced mushrooms, bell peppers, green beans, or zucchini.
• I’ve opted for plain cream cheese in the pasta sauce, but you can use a flavored cream cheese like garlic and herb, or chive flavored.
• Add a touch of spice to the creamy pasta sauce with some red pepper flakes or a pinch of chili powder.

How to serve Creamy Italian Pork Sausage Rigatoni

This easy sausage rigatoni is a filling main meal so I keep any additional side dishes simple. A dressed green salad with a side of garlic bread or crusty bread on the table. Or if you want to include some extra vegetable sides, try something quick and easy like my Oven Roasted Garlic Parmesan Asparagus or Roasted Green Beans.

Recipe hints & tips

• Don’t overcook the pasta, instead cook it to al-dente so it still has some bite.
• Hold back a ladle of the pasta cooking water and if the pasta sauce is looking a little thick stir it through. As well as thinning the sauce, the reserved pasta water will help the sauce to stick to the pasta.
• This recipe serves 4 diners, but can be easily doubled up if feeding a larger group of people.
• For gluten free creamy sausage rigatoni, use a gluten free pasta noodle and ensure that the sausages and chicken stock are gluten free too.

FAQs

Try some of my favorite pasta recipes here at When is Dinner

• Easy Ravioli Lasagne
• Easy Taco Spaghetti
• Creamy Ranch Beef Macaroni Skillet
• Easy Beef Cannelloni
• Easy Taco Pasta Bake
• Chicken Carbonara
• Chicken Alfredo
• Tuscan Chicken
• Chicken & Broccoli Alfredo Bake