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Creamy Italian sausage rigatoni with fennel is an easy, cozy pasta dinner with a rich tomato cream sauce, savory sausage, sweet onions, garlic, and tender sliced fennel. It is hearty enough for Sunday supper but quick enough to put on the table for a busy weeknight.
If you love comforting, restaurant-style pasta dinners that do not require a long ingredient list, this sausage rigatoni recipe deserves a spot in your regular rotation. The little tubes of rigatoni catch the creamy sauce beautifully, while the fennel softens and turns subtly sweet as it cooks with the sausage and onion.
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- Creamy Dijon Chicken Pasta with Sun-Dried Tomatoes and Spinach
- The Best Johnny Marzetti Recipe
- Creamy Roasted Red Pepper Chicken Pasta
Why You’ll Love This Creamy Sausage Rigatoni
- Ready in about 35 minutes
- Made with simple, easy-to-find ingredients
- Creamy tomato sauce without being overly heavy
- A delicious way to use fresh fennel
- Family-friendly, cozy, and filling
- Easy to customize with mild or hot Italian sausage
- Even better with crusty bread and Pecorino Romano
What Does Fennel Taste Like?
Fresh fennel has a light, fresh flavor that is often compared to licorice or anise, but do not let that scare you away. Once it is sautéed, fennel becomes mellow, tender, and slightly sweet. It pairs especially well with Italian sausage because both ingredients share those warm, savory Italian flavors.
For this recipe, use the white bulb portion of the fennel. Save the feathery fronds to use as a garnish if you would like.
Ingredients You’ll Need
- Rigatoni pasta
- Ground Italian sausage
- Olive oil
- Yellow onion
- Fresh fennel bulb
- Garlic
- Marinara sauce
- Crushed red pepper flakes
- Half-and-half or heavy cream
- Pecorino Romano cheese
- Salt and black pepper
How to Make Creamy Italian Sausage Rigatoni with Fennel
Start by bringing a large pot of salted water to a boil. Cook the rigatoni until just al dente, according to the package directions. Before draining, reserve about 1 cup of pasta water.
Meanwhile, heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
Add the sliced onion and fennel to the skillet. Cook for 6 to 8 minutes, stirring often, until the vegetables have softened and the fennel is tender. Stir in the garlic and red pepper flakes, then cook for another 30 seconds.
Pour in the marinara sauce and season with salt and black pepper. Reduce the heat to low and let the sauce simmer for about 5 minutes.
Turn off the heat, then stir in the half-and-half and grated Pecorino Romano. Add the drained rigatoni and toss until every piece is coated in the creamy sausage sauce. Add a splash of reserved pasta water if the sauce needs loosening.
Serve hot with extra Pecorino Romano, black pepper, and a little chopped fennel frond or parsley if desired.
Tips for the Best Sausage Rigatoni
- Cook the pasta just until al dente. It will finish absorbing flavor when tossed with the sauce.
- Use a good-quality marinara sauce you already love, since it makes up the base of the sauce.
- Heavy cream makes the sauce richer, but half-and-half still gives it a lovely creamy finish.
- Choose hot Italian sausage if your family likes a little heat, or use mild sausage for a gentler flavor.
- Grate your Pecorino Romano fresh for the best salty, nutty flavor.
- Do not skip reserving pasta water. A small splash helps the creamy sauce cling to the rigatoni.
Make It Your Own
Add spinach: Stir a few handfuls of baby spinach into the sauce just before adding the pasta.
Make it extra cheesy: Add shredded mozzarella over the finished pasta, then broil until bubbly.
Use another pasta shape: Penne, ziti, shells, or cavatappi all work well in this creamy Italian sausage pasta.
Add vegetables: Mushrooms, chopped kale, sun-dried tomatoes, or roasted red peppers would all be delicious here.
What to Serve with Italian Sausage Rigatoni
This creamy rigatoni is a satisfying meal on its own, but it is especially good with garlic bread, a crisp green salad, or roasted vegetables. For another cozy pasta-night option, try my Creamy Lemon Chicken Pasta or Creamy Dijon Chicken Pasta.
PrintCreamy Italian Sausage Rigatoni with Fennel
This creamy Italian sausage rigatoni is an easy, cozy pasta dinner made with savory ground sausage, tender fennel, onions, garlic, and a rich tomato cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: ITALIAN | AMERICAN
Ingredients
- 16 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or hot
- 1 large yellow onion, thinly sliced
- 1 fennel bulb, thinly sliced, white bulb portion only
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes, optional
- 1 jar (24 ounces) marinara sauce
- ½ cup half-and-half or heavy cream
- ½ cup freshly grated Pecorino Romano, plus more for serving
- Kosher salt and black pepper, to taste
- Chopped parsley or fennel fronds, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Meanwhile, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.
- Add the sliced onion and fennel to the sausage. Cook for 6 to 8 minutes, stirring often, until the vegetables are soft and the fennel is tender.
- Stir in the garlic and crushed red pepper flakes. Cook for 30 seconds, just until fragrant.
- Pour in the marinara sauce. Season with salt and black pepper, then reduce the heat to low and simmer for 5 minutes.
- Turn off the heat. Stir in the half-and-half and Pecorino Romano until the sauce is creamy and smooth.
- Add the drained rigatoni and toss until coated. Stir in a splash of reserved pasta water as needed to loosen the sauce.
- Serve hot with additional Pecorino Romano, black pepper, and a light sprinkle of chopped parsley or fennel fronds.
Notes
- Use heavy cream for an extra-rich sauce, or half-and-half for a lighter creamy finish.
- Do not overcook the pasta; al dente rigatoni holds up best in the sauce.
- Fresh fennel becomes mellow and lightly sweet as it cooks and pairs beautifully with Italian sausage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk, cream, or water to loosen the sauce.
Storage and Reheating
Store leftover creamy sausage rigatoni in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stovetop or in the microwave with a splash of milk, cream, or water to loosen the sauce. The pasta will absorb sauce as it sits, so that little splash makes the leftovers creamy again.
Frequently Asked Questions
Can I use sausage links instead of ground sausage?
Yes. Remove the casings from Italian sausage links, then crumble and cook the sausage as directed.
Can I make this without fennel?
You can substitute another onion or add sliced mushrooms, but the fennel gives this pasta its special sweet, savory flavor.
What sauce is best for sausage rigatoni?
Use a flavorful tomato basil or traditional marinara sauce. A sausage-flavored marinara also works especially well.
Can I use heavy cream instead of half-and-half?
Absolutely. Heavy cream makes the sauce a little richer and thicker.
Is this recipe spicy?
It has only mild heat from the crushed red pepper flakes. Omit them for a completely mild pasta dinner, or add more to taste.
Final Thoughts
This creamy Italian sausage rigatoni with fennel is the kind of simple comfort-food dinner that tastes far more special than the effort it takes. The rich tomato cream sauce, savory sausage, tender fennel, and hearty rigatoni make every bite feel cozy and satisfying. Make it once, and it may become your new favorite easy sausage pasta recipe too.
