Go Back
Rigatoni with Sausage and Prosciutto in a Cream Sauce

Rigatoni with Sausage and Prosciutto in a Cream Sauce

Pasquale Sciarappa
Today I would like to share with you this creamy Rigatoni with Sausage and Prosciutto recipe.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian


  • 1 lb. Rigatoni
  • 5 Sweet sausages casing removed and crumbled
  • 6 oz. Prosciutto cubed
  • 1/2 Sweet onion diced
  • 3 Garlic cloves mined
  • 1 cup Heavy cream
  • 1/2 cup Chardonnay Wine or another dry white wine
  • 1 tsp. Hot pepper flakes
  • 1 Rosemary sprig leaves chopped
  • 1/4 cup Pecorino cheese freshly grated
  • Extra virgin olive oil


  • Bring a pot of salted water to a boil to be used to cook the pasta later.
  • Begin by adding a drizzle of olive oil to a deep pan or a Dutch oven. Heat the olive oil over medium/high heat and then add in cubed prosciutto. Sauté over a medium flame for two minutes and then add in the crumbled sausage, hot pepper flakes, and chopped rosemary. Sauté until the sausage is almost cooked through or a light brown color.
  • Add in the garlic and onion and sauté for about two to three minutes.
  • Reduce the heat and pour in the white wine. Stir together and allow the alcohol to evaporate over low heat.
  • Meanwhile, add the rigatoni to the boiling pot of water and cook for two minutes less than per the package instructions (al dente).
  • Pour the heavy cream into the sausage and prosciutto pan three minutes before the pasta is ready. Mix all together and let simmer until the pasta is ready.
  • Once the pasta is al dente, use a spider strainer to scoop directly into the cream sauce pan. If you don't have a spider strainer, strain the pasta, but make sure to reserve a cup of the pasta water first. Mix the pasta together with the cream sauce and cook for about a minute. If the sauce has been absorbed, add a scoop or two of the pasta water and continue to cook over medium/low heat to thicken up the sauce, for about two more minutes.
  • Sprinkle in the freshly grated pecorino cheese and mix all together to finish cooking the pasta and to get a thick, creamy sauce.
  • Serve the rigatoni with sausage and prosciutto in a cream sauce with an extra sprinkle of pecorino cheese on top and enjoy. Salute and cin cin!


Keyword prosciutto, rigatoni, sausage
Tried this recipe?Let us know how it was!