Creamy Tomato Sausage Rigatoni

If you love easy pasta dinners, this Creamy Italian Sausage Rigatoni is a must-try. Made with roasted tomatoes, Italian sausage, cream cheese, and Parmesan, it’s a rich and comforting family dinner that’s ready in just 45 minutes.

this recipe!

Love pasta dinners? Try my Bolognese Pasta Bake & Chicken Alfredo Lasagna next!

Why You’ll Love This Recipe

• Ready in just 45 minutes, making it an easy weeknight dinner for busy families.
• Made with roasted tomatoes, Italian sausage, cream cheese, and Parmesan for a rich, creamy sauce packed with flavor.
• A family-friendly pasta recipe that’s comforting, satisfying, and perfect served with crusty bread or breadsticks.

Ingredients You’ll Need

• 3 (10-ounce) containers cherry tomatoes
• ½ onion, cut into wedges
• 4–5 cloves garlic, peeled
• 1 tablespoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 3 tablespoons olive oil, divided
• 4 ounces cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 box (16 ounces) rigatoni pasta
• 1½ pounds Italian chicken sausage (or Italian pork sausage)
• Up to ½ cup chicken broth, if needed
• Fresh basil, for garnish
• Optional: Red pepper flakes or Calabrian chili peppers, for heat

Step by Step Instructions

STEP ONE – Preheat the oven to 425°F.

STEP TWO – Place the cherry tomatoes, onion wedges, garlic cloves, thyme, salt, and pepper on a large sheet pan or in a 12-inch oven-safe skillet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. (Save the rest of the olive oil for cooking the sausage).

STEP THREE – Bake for 20–25 minutes, or until the tomatoes are softened and beginning to burst.

STEP FOUR – While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. 

STEP FIVE – Transfer the roasted tomatoes, onion, and garlic to a blender. Add the cream cheese and Parmesan cheese. Blend until smooth and creamy. Set aside while you cook the sausage.

STEP SIX – Remove the sausage from the casing. Return the skillet you used to roast the tomatoes to the stove over medium heat. Add 1 tablespoon of olive oil and cook the sausage, breaking it into crumbles as it cooks. Continue cooking until browned and cooked through, about 8–10 minutes. If the sausage begins to stick or seems dry, add up to ½ cup chicken broth to keep it moist and from burning.

STEP SEVEN – Pour the blended tomato sauce into the skillet with the cooked sausage and stir to combine. Simmer for 2–3 minutes to allow the flavors to come together.

STEP EIGHT – Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.

Garnish with fresh basil and serve immediately.

Variations – Change It Up!

Can I use regular Italian pork sausage instead of chicken sausage?

Yes! You can make this with Italian chicken sausage, but mild or hot Italian pork sausage works great. You can get chicken sausage links at your grocery stores meat counter. Be sure to remove it from the casing before you cook it.

Can I use a different pasta shape?

Yes! You can use whatever you have on hand – either dried pasta that is cooked until al dente or fresh pasta!

Can I make this recipe spicy?

For a spicier version, add red pepper flakes or Calabrian chili peppers to the sauce before simmering. Calabrian chili peppers gives it such a wonderful spice and depth of flavor. Way more than the chili flakes! If you’re not making this for kids…use the Calabrian peppers. You can get them in the aisle with the pickles and pepperoncinos.