You have you never had Creamy Tuscan Rigatoni like this! It’s anything but ordinary! It’s tender rigatoni tossed with savory Italian sausage, sun-dried tomatoes, fresh spinach, and peas. Then we smother on a rich Alfredo sauce that brings it all together. What you get? A flavor explosion that’s just amazing! It’s a dish that turns an ordinary night into a special dinner at home! You have to try it!

A bowl of creamy Tuscan Rigatoni, loaded with sausage, spinach, peas, and sun-dried tomatoes, topped with shredded Parmesan cheese

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

You’ve never had Creamy Tuscan Rigatoni like this!

It starts with tender rigatoni tossed with crispy, savory sausage, bright spinach, and peas. Plus, a zesty kick from sun-dried tomatoes.

Then we pour on a rich Alfredo sauce with a hint of garlic to tie it all together. A light drizzle of balsamic vinaigrette takes it to new heights! What do you get? A flavor explosion that’s just amazing!

This is comfort food that feels fancy! It’s perfect for a weeknight treat! Serve it with garlic bread and a salad for a mini Italian feast.

And the best part? You can make it quickly for some seriously tasty relaxation. So, what are we waiting for?

Yep, there is history in everything! History of Tuscan dishes

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Ingredients for Creamy Tuscan Rigatoni, including pasta, spinach, cheese, peas, sausage, and spices, arranged on a countertop

Why this works

  1. Rich, Creamy Alfredo Sauce: Homemade Alfredo is surprisingly easy to make, yet it’s far better than anything you can buy in a jar. It’s hard to go wrong because it doesn’t require any special technique or equipment. It just needs butter, cream, and freshly grated Parmesan – and of course little garlic!
  2. Savory Italian Sausage: Sausage gives you so much dimension thanks to the herbs and spices. It also adds weight, satisfaction, and savoriness to the rigatoni.
  3. Bright, Fresh Vegetables: With meat, Alfredo, and pasta, you can easily make something a little too heavy. But introducing bright flavors (like the sun-dried tomatoes) and fresh veggies (like the spinach and peas) helps build the body out. This will cut through the sauce’s rich wall of cream to balance it all out.
  4. The Right Pasta: The ridged rigatoni is just about perfect for holding the sauce, which makes it the best choice for this dish. * Here is a good one – If you have ever wondered about The Different Pasta Types
  5. Layered Flavors: The flavors in this rigatoni recipe are purposefully balanced to bring something different and essential – That’s pretty deep isn’t it?? The Alfredo gives you a garlicky bed to build off of. The sun-dried tomatoes offer a mysterious hint of smoke. Every element matters.
  6. Customizable Consistency: The thickness of the sauce can radically change the dish. A thinner sauce creates a much lighter meal, perfect for a summer dinner enjoyed all’aperto. But a thicker sauce leans into the comfort side, warming you up on a winter evening. By adding (or not adding) reserved pasta water, you can dial in the exact consistency you crave.
  7. Simple AND Elegant: As with all the best Italian cooking, the secret here is the high-quality ingredients—not some complicated process in the kitchen.

How to make Creamy Tuscan Rigatoni

Browned Italian sausage cooking in a stainless steel skillet with a wooden spatula resting on the edge of the pan.

Step 1: Prep the Pasta and Cook the Sausage

  1. Cook the Pasta: Boil Rigatoni until al dente, reserve 1 cup of pasta water, drain, and set aside.
  2. Cook the Sausage: Brown the Italian pork sausage in a skillet, breaking it into pieces. Remove and set aside.
Rich Alfredo sauce being whisked in a saucepan until creamy and smooth, with grated cheese and whole nutmeg nearby for flavor.

Step 2: Make the Alfredo Sauce and Prep Veggies

  1. Make the Sauce: Melt butter in a saucepan, cook garlic briefly, then whisk in heavy cream. Simmer gently, stir in Parmesan, salt, pepper, and optional nutmeg until smooth.
  2. Cook the Veggies: In the same skillet used for the sausage, sauté onion and garlic, then stir in sun-dried tomatoes, spinach, and peas until the spinach wilts.
A skillet filled with creamy Alfredo sauce, sautéed spinach, peas, sun-dried tomatoes, and sausage, mixed with a wooden spatula.

Step 3: Combine and Serve

  1. Combine Ingredients: Add sausage and Alfredo sauce to the skillet with veggies, then toss in the Rigatoni. Adjust consistency with reserved pasta water as needed.
  2. Garnish: Serve with Parmesan cheese and optional balsamic vinaigrette for a tangy finish.

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Take It to the Next Level

  • Infuse the Alfredo Sauce: If you want more out of the sauce, you can increase the tang (AKA our friend, Acid). That will break up the Alfredo’s tendency to cover flavor. Great options include a splash of dry white wine or a few crumbles of blue cheese.
  • Roast the Vegetables: You can develop the flavor here and darken things quite a bit. It adds a step, but nothing too drastic. Just toss the sun-dried tomatoes, spinach, and peas in olive oil and roast them briefly in the oven until you see a slight caramelized edge.
  • Spice Up the Sausage: For those who love spicy heat, getting your sausage fiery hot can be another way to enhance the dynamics. Mix in a pinch of red pepper flakes or smoked paprika into the sausage.
  • Add a Crispy Topping: You can build in fantastic texture with just a few ingredients. Sprinkle breadcrumbs mixed with Parmesan and a bit of olive oil over the dish and broil for a couple of minutes to create a crunchy topping.
  • Upgrade the Cheese: If available, you can always swap out or blend Parmesan with Pecorino Romano. The sharper, saltier bite intensifies the flavor. If you are going for a heavier version of the dish, try aged Gruyère. Its nuttiness will mix well with a thicker sauce. This is my ABSOLUTE favorite place to get cheese – Formaggio Kitchen
  • Enhance the Balsamic Finish: Want the finish to have even more flair? Reduce the balsamic vinaigrette into a glaze before drizzling it over the pasta. That brings up the sweetness and tang of course, but it also deepens the color—giving the eye greater contrast.
  • Garnish: We’ve found the best garnishes for this rigatoni to be fresh basil leaves or a sprinkle of lemon zest. One gives you earthiness, the other brightness.
Heavy cream being poured into a saucepan of melted butter, preparing a rich Alfredo sauce for the dish.

Chefs tips

  • Use Freshly Grated Parmesan: Most people have a giant shaker of pre-grated Parmesan in the fridge or pantry—usually something they bought around 1997. If that describes you, take this as the nudge you need to buy quality Parmesan and grate it fresh on the rigatoni. It will melt in and deliver aching, robust flavor.
  • Cook Pasta Al Dente: Slightly undercooking the rigatoni lets the heat of the sauce finish it off. That way, the pasta will absorb the creamy Alfredo.

Don’t Skip the Pasta Water: Make sure to capture the pasta water (the stuff you boil the rigatoni in). You can use this later to thin the sauce to the perfect consistency, while the starch from the pasta left in the water will bind everything together.

  • Brown the Sausage: Browning the sausage develops the flavor and creates a crispy crust. That means more distinct flavor, giving bites with sausage more variety, and a more diverse texture.
  • Soften Sun-Dried Tomatoes: When sun-dried tomatoes are overly dry, they can be tough to chew. Soak them in hot water or olive oil for a few minutes to plump them up before using, softening them. And guess what? You can make your own Sun Dried Tomatoes!
  • Avoid Boiling the Alfredo Sauce: Simmer, simmer, simmer. Boiling will separate the proteins and fat in your Alfredo, breaking down what makes the dairy ingredients so luxurious in the first place.
  • Layer in the Spinach: If you add spinach in one handful at a time, you give it a chance to wilt. That avoids overcrowding the skillet and keeps the cooking consistent.

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Creamy Alfredo sauce being poured over a skillet of cooked sausage, spinach, sun-dried tomatoes, and peas for a rich pasta dish.

Key Ingredients

  • Rigatoni Pasta: The more textured and shaped your pasta, the better it holds sauce. Rigatoni, with its ridges and tubed shape, make it the perfect pasta choice for holding lots of Alfredo.
  • Italian Sausage: With so much surrounding it, the meat really has to deliver flavor to stand out. That’s why you need a sausage bold enough and savory enough to get the job done.
  • Sun-Dried Tomatoes: Sweet. Tangy. Exploding with flavor. These might be the dish’s secret weapon because they offer so much to counterbalance and cut through the Alfredo.
  • Spinach and Peas: Cooking down the spinach adds earthiness, and its texture creates mushy goodness in each bite. But the peas give a pop to the texture and help build it out—all while giving you a slight sweetness.
  • Homemade Alfredo Sauce: Butter, cream, Parmesan, and garlic. What is not to love? If you aren’t already, this recipe is a great way to become comfortable throwing together an Alfredo. It isn’t difficult, but it delivers so much to your meal.
  • Freshly Grated Parmesan: A very high-quality Parmesan can be the star ingredient—both in the sauce and as a garnish. Look for a Parmesan with a nutty, salty complexity.
  • Balsamic Vinaigrette: An optional finishing drizzle that adds a tangy sweetness, brightening the creamy flavors and tying everything together.

Wine Pairings

Pinot Grigio (Veneto, Italy)

Why it Works: The crisp acidity of a Veneto Pinot Grigio cuts through the rich Alfredo sauce, balancing the dish with its refreshing citrus and mineral notes. Its light body complements the delicate spinach and peas without overwhelming the savory sausage.
Tasting Notes: Green apple, pear, lemon zest, and a touch of almond.
Suggested Label: Santa Margherita Pinot Grigio

Sangiovese (Tuscany, Italy)

Why it Works: This bright and versatile red has enough acidity to handle the creamy Alfredo while its red berry flavors enhance the sun-dried tomatoes and sausage. Its subtle herbal undertones match the spinach and earthy peas, creating a perfect pairing.
Tasting Notes: Cherry, raspberry, dried herbs, and a hint of spice.
Suggested Label: Tenuta di Renieri Chianti Classico, 2021

Sauvignon Blanc (Marlborough, New Zealand)

Why it Works: The zippy acidity and bright tropical fruit flavors of a Sauvignon Blanc contrast beautifully with the creaminess of the sauce, while its herbal notes enhance the fresh spinach and peas.
Tasting Notes: Passionfruit, lime, green bell pepper, and fresh herbs.
Suggested Label: Cloudy Bay Sauvignon Blanc

Barbera (Piedmont, Italy)

Why it Works: With bright acidity and soft tannins, Barbera is an excellent red wine pairing for creamy dishes. Its juicy berry notes elevate the sausage and tomatoes, while its earthy undertones enhance the vegetables.
Tasting Notes: Blackberry, plum, violets, and a touch of spice.
Suggested Label: Vietti Barbera d’Asti

Faq’s

Can I use a different pasta shape?

Yes. Look for other pasta corta (short pasta) options with lots of texture. Penne, ziti, and tortiglioni will be almost interchangeable. Of course, if all you have on hand is spaghetti, it won’t be the end of the world and can work in an absolute pinch.

What if I don’t have Italian sausage?

You can mimic the flavor by mixing ground pork or chicken with garlic, fennel, paprika, and red pepper flakes. Be sure to pre-cook them a bit to hold shape.

Can I make this dish ahead of time?

Yes, this is easy to prep for. Cook the sauce and sausage in advance. Then, when you are ready to eat, cook the pasta fresh. Reheat the sauce and sausage, and then combine everything at the end.

What can I use instead of sun-dried tomatoes?

Cherry tomatoes sautéed until soft or roasted red peppers can provide a similar sweet and tangy element.

How do I keep the sauce from separating?

Simmer the Alfredo to avoid separation, and never let it get to a boil. You can cool it off by adding pasta water gradually.

Can I make it vegetarian?

You can replace the sausage with spiced seitan. Or double the vegetables and add some mushrooms. A little liquid smoke can also restore some of the flavor.

How should I store leftovers?

Leftovers can be stored in the refrigerator for 3-5 days. When reheating the sauce, try adding a splash of cream or milk to keep it fresh.

Creamy Tuscan Rigatoni in a skillet, featuring tender pasta, sausage, spinach, peas, and sun-dried tomatoes, ready to serve

Equipment Needed

  • Large Pot: For boiling the rigatoni.
  • Large Skillet: For browning the sausage, sautéing vegetables, and combining the pasta with the sauce.
  • Saucepan: For making the Alfredo sauce.
  • Wooden Spoon or Spatula: For stirring the sauce and tossing the pasta.
  • Fine Mesh Sieve: For draining pasta (remember to catch the pasta water for the sauce).
  • Box Grater: For grating Parmesan cheese.
  • Measuring Cups and Spoons: For portioning ingredients.
  • Chef’s Knife: For the butter and garlic.
  • Cutting Board: For prepping.
  • Serving Spoon: For plating the pasta.
A bowl of creamy Tuscan Rigatoni, loaded with sausage, spinach, peas, and sun-dried tomatoes, topped with shredded Parmesan cheese
5 from 1 rating

Creamy Tuscan Rigatoni

Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: Italian
Yield: 4 People
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This Creamy Tuscan Rigatoni is a decadent blend of rich, savory, and bright flavors!
Hearty Italian sausage, tender Rigatoni, and a creamy homemade Alfredo sauce come together with sun-dried tomatoes, spinach, and sweet peas.
The tangy sun-dried tomatoes and fresh greens cut through the creaminess, creating a perfect balance.
If you're cooking for a family dinner, this recipe brings comfort and flavor. Check! If you're impressing guests, it delivers indulgent elegance! Check!
This Creamy Tuscan Rigatoni delivers restaurant-level indulgence with ease right at home!

Ingredients

For the Alfredo Sauce:

  • ½ cup unsalted butter
  • 1 ½ cup heavy whipping cream
  • 3 garlic cloves, minced
  • 1/4 tsp tsp salt, adjust to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cup freshly grated Parmesan cheese, adjust up or down to taste
  • 1/8 tsp freshly grated nutmeg, optional

For the Rigatoni Dish:

  • 1 lb Rigatoni pasta
  • 1 lb Italian pork sausage, casings removed
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cup fresh spinach
  • 1/2 cup frozen peas
  • 1/2 cup Parmesan cheese, shredded (for sprinkling on top)
  • 1 tbsp balsamic vinaigrette, optional, for topping

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil.
    Cook the Rigatoni according to package instructions until al dente.
    Reserve 1 cup of pasta water, then drain and set aside.

Cook the Sausage

  • In a large skillet over medium heat, cook the Italian pork sausage, breaking it into small pieces, until browned and cooked through (about 6–8 minutes).
    Remove from the skillet and set aside.

Sauté the Onion and Garlic

  • In the same skillet, sauté the chopped onion over medium heat until softened and translucent (about 3–4 minutes).
    Add the minced garlic and cook for another minute until fragrant.

Make the Homemade Alfredo Sauce

  • In a saucepan over medium heat, melt the butter.
    Add the minced garlic and cook for about 30 seconds, stirring constantly.
  • Slowly pour in the heavy cream, whisking to combine. Let the cream come to a gentle simmer (do not boil).
  • Stir in the freshly grated Parmesan cheese, salt, black pepper, and nutmeg (if using).
    Continue whisking until the sauce is smooth, thick, and creamy. Taste and adjust seasoning as needed.

Combine the Vegetables

  • Return the skillet with onions and garlic to medium heat.
    Stir in the sun-dried tomatoes, spinach, and peas. Cook until the spinach is wilted and the peas are tender, about 2–3 minutes.

Combine Everything Together

  • Add the cooked sausage back to the skillet.
    Pour in the homemade Alfredo sauce and stir to combine everything.
  • Add the cooked Rigatoni pasta to the skillet and toss gently to coat in the creamy sauce.
    If the sauce is too thick, add a bit of reserved pasta water until the desired consistency is reached.

Serve and Garnish

  • Plate the pasta and sprinkle generously with shredded Parmesan cheese. Drizzle with balsamic vinaigrette for an optional tangy finish.
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