Creamy Rigatoni

  • Jump to Recipe
  • Leave a Review
  • Creamy Rigatoni – Tender rigatoni pasta covered in a creamy bolognese sauce. Comforting, rich and absolutely delicious!

    Rigatoni is one of those classic Italian dishes that everyone loves. It’s flavorful and is covered in the best tomato meat sauce. Some of my other top Italian classics are spaghetti and meatballs, chicken parmesan, pasta e fagioli and chicken marsala. So yummy!

    rigatoni noodles with bolognese sauce in white bowl

    Rigatoni pasta

    In my opinion, there is nothing better than a creamy pasta dish. And this rigatoni pasta is everything you would hope for. It’s comforting, rich and absolutely delicious. You’ll be going back for seconds and maybe even thirds!. ;)

    If you don’t have rigatoni noodles on hand, penne or ziti noodles also work great for this dish. Honestly the sauce tastes great on any pasta, so feel free to use what you have on hand. We love to garnish our rigatoni noodles with fresh parmesan cheese and parsley or basil. So flavorful and delicious!

    Penne vs. rigatoni

    The two types of pasta are often interchanged due to their similar qualities, however there are some small differences. Penne has a cylinder shape and is cut at an angle on the ends. It’s often a bit more narrow than rigatoni.

    Rigatoni noodles are slightly shorter and wider than penne noodles. They have square-cut ends and more of a tube shape. Rigatoni also has vertical ridges down the length of the noodle, making it a better adhesive than penne for sauce and cheese.

    rigatoni bolognese sauce being made in pan

    How to make rigatoni

    Step 1: Cook the rigatoni noodles

    Cook the noodles in salted water according to directions on package. Reserve 1 cup of the pasta water, then drain the rigatoni noodles.

    Step 2: Sauté veggies and sausage 

    While the noodles cook, heat olive oil in a large pan over medium-heat. Add the onions and peppers and sauté until tender. Then add the garlic and sausage and cook until browned. Drain any excess grease.

    Step 3: Add in remaining ingredients 

    Stir in Italian seasoning, tomatoes, tomato paste and chicken broth. Turn heat to low, then slowly mix in the heavy cream. Once the mixture is lightly simmering, add in the kale. S&P to taste. Then add in rigatoni noodles and toss. If the mixture is too thick, add in the 1 cup reserved pasta water.

    Step 4: Top and serve! 

    Add desired toppings like fresh parmesan, parsley, basil or red pepper flakes. Serve and enjoy!

    Tips:

    • If you don’t have rigatoni noodles, both penne or ziti noodles work great.
    • Don’t love kale? Feel free to use baby spinach instead or leave it out.
    • Can use ground beef instead of sausage if preferred.

    rigatoni noodles with bolognese sauce in pan

    Baked rigatoni

    This rigatoni recipe also tastes delicious baked in the oven. Just follow the simple steps below to make baked rigatoni.

    1. Once you’ve stirred the rigatoni noodles and sauce together, place the mixture in a greased 9×13″ pan.
    2. Then top with 1-2 cups shredded mozzarella cheese.
    3. Bake at 350°F for 20-30 minutes, or until the cheese is bubbly.

    To make-ahead: Follow steps 1-2 above, however cover pan with plastic wrap or foil instead of placing in oven. Store in refrigerator for up to 1-2 days. When ready to enjoy, let the dish sit at room temperature for 10-15 minutes prior to placing in oven. Bake at 350°F for 20-30 minutes, or until bubbly.

    Rigatoni tastes great with:

    If you’re looking for a side dish to serve with this rigatoni pasta, below are a few of our favorites:

    rigatoni noodles with bolognese sauce with parmesan cheese in white bowl

    More pasta dishes:

    rigatoni noodles with bolognese sauce in pan

    Rigatoni Recipe

    Course: Main Dish
    Cuisine: Italian
    Keyword: rigatoni, rigatoni bolognese, rigatoni noodles, rigatoni pasta
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 548
    Author: Jamielyn Nye
    Creamy Rigatoni - Tender rigatoni pasta covered in a creamy bolognese sauce. Comforting, rich and absolutely delicious! 

    Ingredients

    • 12 ounces rigatoni noodles
    • 1-2 Tablespoons olive oil
    • 1/2 onion , minced
    • 1/2 cup chopped red bell pepper
    • 2 teaspoons minced garlic
    • 1/2 pound Italian sausage
    • 1 teaspoon Italian seasoning
    • 15 ounce can petite diced tomatoes
    • 1/4 cup tomato paste
    • 1 cup chicken broth
    • 1 cup heavy cream , or half and half
    • 1-2 cups chopped kale , or baby spinach

    Salt and red pepper flakes

      Optional: fresh parsley, basil and/or parmesan cheese for serving

        Instructions

        • Cook the noodles according to package in salted water. Reserve 1 cup water and then drain noodles.
        • While the noodles are cooking, heat olive oil in a large pan over medium-heat. Add the onion and bell peppers. Cook until tender. Add the garlic and sausage. Cook until browned. Drain any grease.
        • Stir in the Italian seasoning, tomatoes, tomato paste and chicken broth. Turn the heat to low and then slowly stir in the heavy cream. Once it has come to a light simmer, add in the kale. Season with salt and pepper. Then add noodles and toss. Add reserved water if needed to thin out.
        • Serve rigatoni with fresh parmesan cheese and herbs on top.

        Notes

        • If you don't have rigatoni noodles, both penne or ziti noodles work great.
        • Don't love kale? Feel free to use baby spinach instead or leave it out.
        • Can use ground beef instead of sausage if preferred.
         
        Baked rigatoni:
        This rigatoni also tastes delicious baked in the oven. Once you've stirred the noodles and sauce together place in a grease 9x13" pan. Then top with 1-2 cups shredded mozzarella cheese. Then bake at 350°F for 20-30 minutes or until the cheese is bubbly. 

        Nutrition

        Calories: 548kcal | Carbohydrates: 54g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 623mg | Potassium: 696mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2405IU | Vitamin C: 42.9mg | Calcium: 101mg | Iron: 2.8mg
        PIN THIS RECIPE
      • You Might Also Like...

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        What type of comment do you have?

        Comments

      • Krista wrote:
      • Erin | Dinners,Dishes and Dessert wrote:
      • Lora wrote:
      • Melanie Bauer wrote:
      • Demeter wrote:
      • I Heart Nap Time
        shares