Smoky Cheesy Rigatoni
A quick and comforting dish featuring rigatoni pasta, smoky beef sausage, and a creamy mozzarella sauce that can be made in under 30 minutes.
Ingredients
Main Ingredients
- 2 tbsp vegetable or olive oil
- 2 lbs smoked beef sausage, sliced into ½-inch pieces
- 2 lbs rigatoni pasta
- 4 tbsp butter
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1 tsp onion powder or ½ small onion, finely chopped
- 4 tbsp all-purpose flour for the roux
- 2 cups milk (whole milk recommended)
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 tsp salt adjust to taste
- 1 tsp paprika
- 1 tbsp red pepper flakes optional, for garnish
- 1 tbsp parsley flakes optional, for garnish
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente per package instructions. Before draining, scoop out and reserve 1 cup of pasta water. Drain the pasta.
- Heat 2 tbsp oil in a wide skillet over medium-high heat. Add the sliced smoked sausage in a single layer. Sear until nicely browned on both sides, about 4–6 minutes. Transfer to a plate.
- In the same skillet, reduce heat to medium and melt 4 tbsp butter. Stir in garlic powder and onion powder (or sauté minced garlic and chopped onion for fresher flavor). Sprinkle 4 tbsp flour over the butter to form a roux. Cook 1–2 minutes, stirring constantly.
Sauce Making
- Gradually whisk in 2 cups milk and 1 cup heavy cream until smooth. Simmer gently, stirring, until the sauce thickens (3–5 minutes). Remove from heat and stir in 2 cups shredded mozzarella until melted and silky. Season with 1 tsp salt and 1 tsp paprika.
- If the sauce becomes too thick, loosen it with reserved pasta water, a splash at a time, until you reach your desired consistency.
Combine and Serve
- Return the browned sausage and drained rigatoni to the skillet. Toss gently over low heat just until everything is coated and warmed through.
- Taste and adjust salt or paprika as needed. Plate immediately and finish with red pepper flakes and parsley if using.
Notes
For extra tang, swap part of the mozzarella with sharp cheddar. For gluten-free, use gluten-free flour and pasta. Store leftovers in an airtight container in the fridge for up to 4 days.