20-Minute Sausage Rigatoni
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This creamy, tomatoey Sausage Rigatoni comes together in 20 minutes with only 4 main ingredients. Boursin cheese (the secret flavor bomb) combines with marinara sauce and browned Italian sausage, resulting in a rich, flavorful coating for rigatoni. Perfect for busy nights!
About This Recipe
This simple, restaurant-quality recipe is now my husband’s favorite recipe on Thriving Home (and he’s had them all). Here’s why he and I like it so much:
- Incredibly flavorful – It’s creamy, tomatoey, herbaceous, and just a little spicy thanks to powerhouse ingredients like creamy Boursin cheese (I’m obsessed with it), Italian sausage, and a good marinara sauce.
- Fast – Takes 20 minutes tops, making this a great one for weeknights.
- So easy – You only need 4 ingredients. If you can boil water and brown ground meat, you can do this with your eyes closed.
Ingredients
Like I mentioned, you only need a few simple ingredients for Sausage Rigatoni so get the very best quality you can. Here’s what you’ll need:
Ingredient Notes
- Pasta – I found that the sauce really clings well to rigatoni or ziti pasta. Before draining the pasta, make sure to reserve 1 cup pasta water (key ingredient)!!
- Sausage – Use mild or hot ground Italian sausage (pork or turkey works).
- Marinara sauce – You can make your own slow cooker marinara or grab a jar of your favorite from the store. I tested this recipe with (and recommend) Rao’s Tomato Basil Sauce.
- Boursin Garlic & Fine Herbs cheese – I’m obsessed with this creamy, soft, flavored cheese (try my Boursin Chicken & Wild Rice Soup). If you can’t find it, look for Alouette Garlic & Herbs Cheese.
- Optional for serving: Fresh torn basil, grated Parmesan cheese, and red pepper flakes
How to Make Sausage Rigatoni
Cook Pasta
Bring a large pot of water to a boil and add the salt. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
Brown Sausage
Meanwhile, in a large skillet (one with higher sides is helpful) over medium-high heat, cook the Italian sausage, breaking it into tiny crumbles (this is important), until fully browned and cooked through. Drain excess grease if needed.
Finish Sauce
Add the marinara sauce into the skillet with the sausage and stir to combine. Crumble the Boursin cheese into the sauce and stir until fully melted and creamy. Reduce heat to low and let it warm through for a few minutes.
Combine
Add the drained pasta to the skillet and toss to coat. Stir in a little reserved pasta water, a splash at a time, until it reaches your desired consistency.
Serve
Dish up the pasta, garnish with fresh basil, Parmesan, and/or red pepper flakes if desired. Consider serving with our easy, delicious Italian House Chopped Salad.
Recipe FAQs
No, unfortunately this recipe is not freezer-friendly. The pasta will get mushy and dried out after being in the freezer.
Yes! To make it dairy free, use Kite Hill alternative cream cheese (chive flavor) instead of the Boursin cheese. We also had a reader let us know that Boursin makes a dairy-free version. It may not be available in all markets, but if you can find it, give it a try!
To make it gluten-free, I’d recommend using Banza brand penne pasta (it’s a chickpea pasta).
More Pasta and Red Sauce Dishes
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20-Minute Sausage Rigatoni
This easy, fast, and incredibly flavorful pasta dish comes together in 20 minutes with just 4 main ingredients. Perfect for busy nights!
Ingredients
- 1 tablespoon salt
- 1 pound rigatoni or ziti (make sure to reserve 1 cup pasta water)
- 1 pound mild or hot Italian sausage (pork or turkey sausage works)
- 1 (24-oz) jar marinara sauce (I used Rao’s Tomato Basil Sauce but use your favorite)
- 1 (5.2-oz) package Boursin Garlic & Fine Herbs cheese (sub: Alouette soft garlic cheese)
- Optional for serving: Fresh torn basil, grated Parmesan cheese, and red pepper flakes
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Instructions
- Cook Pasta: Bring a large pot of water to a boil and add the salt. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.
- Brown Sausage: Meanwhile, in a large skillet (one with higher sides is helpful) over medium-high heat, cook the Italian sausage, breaking it into tiny crumbles (this is important), until fully browned and cooked through. Drain excess grease if needed.
- Finish Sauce: Add the marinara sauce into the skillet with the sausage and stir to combine. Crumble the Boursin cheese into the sauce and stir until fully melted and creamy. Reduce heat to low and let it warm through for a few minutes.
- Combine: Add the drained pasta to the skillet and toss to coat. Stir in a little reserved pasta water, a splash at a time, until it reaches your desired consistency. Note: It will thicken up and cling to the pasta even better after it sits for a few minutes.
- Serve: Dish up the pasta, garnish with fresh basil, Parmesan, and/or red pepper flakes if desired.
Notes/Tips
- Reserving the starchy pasta water is critical for the success of this recipe. It helps the sauce stick to the pasta and adds just the right amount of liquid to finish off the dish. I usually use most or all of it.
- Dairy-Free Version: Use 5-6 ounces Kitehill Chive Dairy-Free Cream Cheese instead of Boursin. We also had a reader let us know that Boursin makes a dairy-free version. It may not be available everywhere, but if you can find it, give it a try!
- Gluten-Free Version: Use Banza gluten-free rotini or penne pasta.
- This recipe is not especially freezer friendly. The pasta will get mushy and dried out after being in the freezer.
Finally tried this, and the whole family loved it! It really did come together quickly, and it’s filling! Delicious, easy weeknight recipe.
So glad you loved it! Thanks for leaving a review Kate.
So easy and delish
Love to hear our recipes described with these words! Thanks for leaving a review Tayler.
Boursin makes a dairy free version of the Garlic and Fine Herbs!
I’m making this tonight!
Good to know! Thanks for leaving a review Amanda!