Go Back
rigatoni and sausage
5 from 3 votes

Rigatoni and Sausage with Tomato Cream Sauce

Rigatoni and sausage in a tomato cream sauce is one of our favorite pasta dishes. This is also on our favorite comfort foods and dinners lists.

Course pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 588 kcal


  • 3 tbsp olive oil
  • 2 cups chopped fennel bulb
  • 1 ½ cups chopped yellow onion (1 large onion)
  • 1 ½ lbs mild Italian sausage (ground or whole sausage with casing removed)
  • 2 tsp minced garlic
  • ½ tsp crushed whole fennel seeds
  • ½ tsp crushed red pepper flakes
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • ½ cup dry white wine
  • 1 cup heavy whipping cream
  • cup half and half
  • 2 tbsp tomato paste
  • 1 lb rigatoni
  • ½ cup chopped parsley leaves
  • 1 cup freshly grated parmesan cheese


  1. Over medium heat, heat olive oil in a dutch oven.  Add the chopped fennel and onion and saute, stirring occasionally for 7 minutes, until tender.

  2. Add the sausage to the dutch oven and break up with a wooden spoon.  Cook for about 8 minutes, until sausage is browned, breaking up the meat and stirring occasionally.  Add the garlic, crushed fennel seeds, red pepper flakes, salt and black pepper, and let cook for 1 minutes.

  3. Pour in the white wine, and bring to a boil.  Then add in the heavy cream, half and half, and tomato paste.  Bring mixture back to a boil.  Lower heat and let mixture simmer for 20 minutes, until the sauce has thickened.

  4. While sausage and sauce is simmering, boil water, add 2 tablespoons salt, and cook rigatoni according to package instructions (usually 10 minutes in boiling water).

  5. Drain noodles, and add to the sauce, stir to coat the pasta.  Remove dutch oven from heat and stir in parsley and parmesan cheese.  Serve immediately.  Oh my goodness, so good!!

Recipe Notes

Adapted from Ina Garten on Food Network