Crispy Baked Chicken Legs

Perfectly seasoned baked chicken leg drumsticks with crispy skin on the outside that's fall-off-the-bone tender inside! 

JUMP TO RECIPE

Chicken leg drumsticks are something I cook a LOT. I started cooking them when the kids were little because A) they were inexpensive and B) kids love drumsticks! At least my kids did (and still do now that they're older).

I love that I can throw them in the oven then move on to other cool things like unloading the dishwasher and folding laundry (or helping with homework, paying bills, checking work email, etc.).

On busy nights, I usually just whip out a box of Uncle Ben's wild rice and can of green beans but these can also transition to a Sunday dinner with the addition of potato salad, cornbread or biscuits, baked beans and whichever green vegetable looked good when I was at the grocery store.

6 FAQ ON CRISPY BAKED CHICKEN LEGS

1. Why add baking powder?  The short answer is science. The baking powder significantly increases the pH in the skin which dehydrates it, allowing it to turn crispy.

2. Can this recipe be used with thighs or wings?  Heck yes! Thighs will cook the same as the recipe. For wings, start the flats first then add the drumettes 5 minutes later (the extra fat on the flats will need the full cooking time but the less insulated drumettes won't need to cook the full 45 minutes).

3. Can I bake these on a baking rack?  You sure can but I love the way the chicken browns on the bottom of the pan (it kinda fries in the rendered fat).

4. Can I use a seasoning blend instead of the spices in the recipe?  Absolutely BUT ONLY IF there is no sugar in the ingredients. Most dry rubs have sugar so make sure whatever you're using doesn't. Sugar will burn at this temperature when cooked this long.

5. Do I have to pour off the liquid in Step 5?  Yes and no. Yes, if you want CRISPY baked chicken. If you don't care about the crispiness, then no (and if that's the case then omit the baking powder).

6. Can I baste the chicken with BBQ or wing sauce?  Yes, ma'am! Once done, baste then return to the oven 5 minutes.

A FEW RECIPE NOTES

• Use baking POWDER, not baking SODA.
• Use aluminum-free baking powder (almost all baking powder is aluminum free but check to make sure to avoid any odd tastes).
• Make sure your baking powder is fresh (see FAQ above to see how to test it).
• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• 1.5 tablespoons is 4.5 teaspoons (for the baking powder).

PRO TIP: HOW TO TELL IF BAKING POWDER IS FRESH

Without stirring, add a teaspoon of baking powder into a cup of HOT tap water. If it's fresh, the baking powder will fizz as it sinks into the water. Don't look for Alka-Seltzer level fizzing, just look for some obvious effervescence, especially around the edges of the little "cake" of baking powder sitting on top of the water.

STOVE-TOP SIDES TO MAKE WITH CRISPY BAKED CHICKEN LEGS

EASY CHEESY PARMESAN ORZO - A simple side dish recipe with orzo pasta cooked in a parmesan cream sauce that comes together in minutes and cooks perfectly every time. 

POLISH NOODLES - A simple homemade side dish recipe with egg noodles, sauteed onions and a simple sour cream sauce very much like the old Noodles Romanoff box mix. 

GARLIC BUTTER MUSHROOM RICE - Mushrooms sautéed with garlic and butter cooked with rice on the stovetop in a savory, beefy stock for a quick and easy side dish. 

COUNTRY-STYLE BABY LIMA BEANS - A no-fail recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon the Southern way. 

WALK-AWAY NOODLES - Throw everything in the pot and walk away for perfectly cooked, savory, saucy hot buttered noodles that are the perfect side dish recipe for any meal! 

BRUSSELS SPROUTS WITH BACON - A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time. 

Recipe for Crispy Baked Chicken Legs

Crispy Baked Chicken Legs

Yield: 12 Drumsticks

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 50 HourTotal time: 50 H & 10 M

Perfectly seasoned baked chicken leg drumsticks with crispy skin on the outside that's fall-off-the-bone tender inside!

Ingredients

• 12 large chicken legs
• 1.5 tablespoons baking powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Instructions

1. Preheat oven to 400 degrees. Grease the bottom of a large baking sheet with olive oil (pour 1-2 tablespoons onto pan then spread with basting brush or clean hands).
2. Blot chicken dry with paper towels then add to a large mixing bowl. 12 chicken legs
3. Sprinkle baking powder and spices evenly over chicken then toss or stir until chicken is evenly coated. TIP: Using your hands to massage the baking powder and spices into the chicken is the best way to ensure everything is evenly coated. 1.5 Tbsp baking powder, 2 tsp salt, 1 tsp each pepper, garlic powder, onion powder and paprika
4. Place chicken legs on pan 2-3" apart then bake at 400 degrees for 30 minutes.
5. Remove from oven then pour off any standing liquid. Return pan to oven.
6. Continue cooking 20 minutes or until juices run clear. TIP: switch to convection mode if your oven has the option the last 15 minutes of cooking for crispier skin!

Notes

• Use baking POWDER, not baking SODA.
• Use aluminum-free baking powder (almost all baking powder is aluminum free but check to make sure to avoid any odd tastes).
• Make sure your baking powder is fresh (see FAQ above to see how to test it).
• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• 1.5 tablespoons is 4.5 teaspoons (for the baking powder).

https://www.southyourmouth.com/2025/08/crispy-baked-chicken-legs.html

Images and text © South Your Mouth LLC 2025

crispy baked chicken legs, crispy baked chicken drumsticks, oven, baked, oven-baked, crispy, crispiest, baked fried chicken, chicken legs, chicken leg drumsticks, best, how to, baking powder, seasoned

dinner

American

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Easy Baked BBQ Chicken Legs

A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce.

JUMP TO RECIPE

Evidently, grills are called barbeques in some parts of the world. So, to clarify, this recipe is not cooked outside on a grill. This is just an easy way to enjoy the flavor and texture of grilled chicken legs by baking them in the oven!

If any of that was super confusing, I'll explain the way the word barbeque is used in South Carolina (and I imagine most of the deep south) below.

This is also a good opportunity for Southerners to learn that the word does, in fact, mean an outdoor grill; so you won't be as disappointed as I was the first time the word came up visiting Canada. I went from thinking we were going to a pig pickin' to realizing my brother-in-law was just using a grill to cook burgers.

HOW THE WORD BARBEQUE IS USED IN THE SOUTH

The word has several meanings here in the South but what it does NOT refer to is an outdoor charcoal or gas cooking apparatus. That thing is called a grill here. Also, spell check has repeatedly informed me the word should be spelled barbecue. Agree to disagree, spell check, agree to disagree. 

NOUN - Smoked, pulled pork shoulder or butt. Usage: Fix me a plate with some coleslaw, hash and rice, barbeque, pickles and a couple slices of lite bread.

NOUN - An event in which various meat (typically pork and chicken) is grilled and/or smoked. Usage: We're going to a barbeque next Saturday down at the river.

VERB - To grill meat low and slow. Usage: They barbequed a hog Forth of July weekend and the ribs got gone before we got the rest of the food set out.

ADJECTIVE - Referring to something basted in or flavored like barbeque sauce. Usage:  I like it fried, but I'd rather have barbequed chicken - OR - Grab me a coke and some barbeque chips when you stop at the gas station.

Speaking of grilling in the South... there comes a point at the end of summer when it's just too dang hot to stand outside over a hot grill and cook. At least, for me it does. When the heat index is 110 degrees at 5PM and I can't walk on the deck barefooted without burning my feet, you will NOT find me cooking over a hot grill.

When it gets that hot, I just season up some chicken legs and throw them in the oven. The chicken falls off the bone and, thanks to smoked paprika, tastes an awful lot like it came off the grill.

Well, it tastes as good as chicken cooked on a gas grill, anyway. Nothing will ever compare to chicken cooked low and slow on a charcoal grill. Amen?

WHAT TYPE OF BARBEQUE SAUCE IS BEST?

I'll plead the Fifth on that because I don't want to start a fight with my fellow Southerners. From Alabama white sauce to North Carolina pepper vinegar to tangy Tennessee red to South Carolina mustard-based sauce, we have pretty strong opinions about barbeque sauce.

I was a full grown adult before I realized all barbeque sauce wasn't our golden yellow mustard-based sauce. True story. Since I grew up with it, I love it. But I also like Kansas City style red sauce (and the kids prefer the more traditional sweet, smokey red sauces) so I usually mix 2 parts red sauce with 1 part mustard-based for this recipe.

I will say, I tend to like sauces with more vinegar (NC and SC styles) with fattier meat like leg quarters and pulled pork barbeque and find that the sweeter, tomato based sauces go better with leaner chicken and beef. Alabama white sauce can be a salvation for dry, overcooked chicken so if you ever find yourself dealing with that, find a recipe online and whip some up!

6 RECIPE NOTES WORTH READING

1. A dozen large chicken legs weighs about 5 pounds. Frozen legs are usually a lot smaller than fresh so if you're using smaller legs, adjust accordingly (either cook more or use less seasoning) and cook them about 10-15 minutes less.
2. Any bone-in, skin-on chicken pieces can be used with this recipe. Leg quarters are FABULOUS but you may need to cook them a little longer.
3. Boneless, skinless chicken will definitely overcook with this recipe.
4. Use whichever barbeque sauce you like best! See above section for options.
5. Smoked paprika gives the chicken a little smokey/grilled flavor that's perfect for this recipe but regular is fine too.
6. Feel free to use more spices! I usually double the pepper and/or add a little cayenne. 

SIDE DISHES TO MAKE SINCE YOU ALREADY HAVE THE OVEN CRANKED UP

FRENCH ONION POTATOES - A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese. 

CHARLESTON RED RICE - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

GARLIC PARMESAN ROASTED BROCCOLI - The BEST recipe for fresh broccoli roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese. 

PERFECT ROASTED POTATO WEDGES - A fool-proof recipe for potato wedges that are crispy and crackly on the outside with fluffy, flavor-packed insides!  

SOUTHERN-STYLE MAC & CHEESE - My grandmama’s recipe made the traditional “custard-style” way using eggs and evaporated milk then baked to golden, cheesy perfection. 

Recipe for Easy Baked BBQ Chicken Legs

Easy Baked BBQ Chicken Legs

Yield: 12 Drumsticks

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce.

Ingredients

• 12 large chicken legs
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup barbeque sauce

Instructions

1. Preheat oven to 375 degrees. Generously coat the bottom of a large baking sheet with cooking spray or rub with additional olive oil.
2. Combine spices then mix well. If needed, pat legs dry with paper towels so the oil and seasonings will stick.
3. Add chicken legs to a large bowl then drizzle with olive oil and sprinkle on spices. Using your hands (sorry, that's the best way to do it but you could use a rubber spatula if needed), rub spices and oil all over chicken legs until evenly coated.
4. Place chicken legs on pan then bake at 375 degrees for 45 minutes.
5. Remove from oven then pour off any standing liquid (use for Greasy Rice!) then baste with your favorite barbeque sauce. TIP: I often transfer the legs to a foil-lined pan at this point for easier clean-up.
6. Continue cooking 15 minutes then remove from oven and serve.

Notes

• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• Use whichever barbeque sauce you like best!
• Smoked paprika gives the chicken a little smokey/grilled flavor that's perfect for this recipe but regular is fine too.
• Feel free to use more spices! I usually double the pepper and/or add a little cayenne.

https://www.southyourmouth.com/2025/08/easy-baked-bbq-chicken-legs.html

Images and text © South Your Mouth LLC 2025

barbeque, barbecue, bbq, baked, oven, roasted, chicken legs, drumsticks, southern, sauce, easy, best, how to,

dinner

American

Keep up with my latest shenanigans by following South Your Mouth!

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The BEST Swiss Steak

An absolutely perfect, tried-and-true recipe for cubed round steak so tender you won't need a knife, braised in a rustic tomato gravy.

JUMP TO RECIPE

In all my LIFE I had never eaten cubed steak this tender! When I grabbed the knife and fork to cut one and the piece where I speared it with the fork just fell over, I knew something magical had happened!

It's like cutting meatloaf. And I have NEVER seen anything else like it.

And I found out how to cook it by pure-T accident.

When I first got married and started cooking family meals, I didn't know how to cook all the stuff I know now. I mean, I had a pretty good arsenal of family favorites I grew up with but I wasn't in a place yet where I could just pull something new from my behind.

One day, when I was making my meal plan and grocery list for the week, I asked Husband if he wanted anything special. And he replied that he wanted Salisbury Steak.

At the time, I didn't know Salisbury Steak is basically what I know as Hamburger Steaks & Gravy. The internet was juuuuust starting to become a resource for recipes so when I searched, I went straight to the Food Network website. Food Bloggers (like me! look at me go!) weren't a thing back then.

Well, when I found a recipe for Salisbury Steak (and saw what it was) then just below it was Alton Brown's recipe for Swiss Steak, I assumed Husband asked for the wrong thing and what he really wanted was Swiss Steak.

He's not much of a culinary mastermind so it wasn't too far of a leap.

So, come Sunday, I made the Swiss Steak recipe from the Food Network website and presented it to the family like Behold, you lucky devils! Look at the glorious meal I made!

Just about the time my ego was reaching maximum capacity, Husband sat at the table and asked What is it?  I was like Duh, it's the Salisbury Steak you asked for except you didn't know what you were talking about so I made Swiss Steak because you were confused.

After an almost-heated conversation, on the verge of getting my feelings hurt and Husband being good and thoroughly confused, I just told everybody to DIG IN!!

And that's when I discovered the magic that is this Swiss Steak recipe. Over the past 20+ years, I've learned why the recipe works so perfectly (acidic tomatoes, baking method, etc.) and made the recipe my own but Lord, I surely am grateful I fell down the rabbit hole that lead me to it!

10 FAQ ON THE BEST SWISS STEAK

1. Do I have to use tomatoes?  You do, indeed. Not only are tomatoes traditional to Swiss Steak recipes, they are THE KEY INGREDIENT for making the meat so, so, soooooo tender. 

2. Is Swiss Steak made with cubed steak?  It sure is! Just use regular cubed steak or you can make your own tenderized bottom round steaks by using a spiked meat mallet and a needle tenderizer (a lethal looking gadget that punctures the meat with dozens of sharp spikes).

3. What do you serve with Swiss Steak?  Serve with boiled potatoes, white rice, egg noodles or mashed potatoes (the sauce is glorious over rice and noodles!)

4. What do I do if my skillet isn't big enough?  You'll just brown the meat and prepare the sauce in whatever skillet you have then arrange everything in a 13x9 baking dish and pop it in the oven! 

5. Why do the steaks have to rest after they're floured?  To ensure the flour sticks to the steaks and not the pan. Breaded cubed steaks are safe to fry when wet spots start to appear in the flour. This means the flour will adhere better to the meat. 

6. Can I make it in a crock pot?  Not this recipe. Honestly, now that I understand how important the cooking method is, I can't imagine any crock pot recipe could even come close.

7. What's so special about the cooking method?  Well, I'm glad you asked! Browning the steaks and starting the sauce in a hot skillet are  important BUT it's the slow, low DRY heat in the oven that makes the tomato magic work. The sauce will reduce and thicken into a gravy in the oven whereas it would become watery in a crock pot and essentially boil the meat which is NOT what happens with slow, low, dry oven heat.

8. Can I leave out the Worcestershire Sauce?  Please don't. But if you're out, you can use tomato paste or fish sauce instead (1 tablespoon either). All three ingredients are types of "umami" or flavor bombs that intensify the flavor of many savory foods (kind of the same way salt does). If using tomato paste, add it with the garlic then cook both 2 minutes before adding liquid. Note: if using tomato paste instead of Worcestershire, don't cook this in a cast iron pan as the extra acid may cause a reaction.

9. Is Swiss Steak a recipe from Switzerland?  Nope! "Swiss" is a reference to the tenderizing method called swissing or cubing wherein bottom round beef steaks or similarly tough cuts are processed through a machine that punches tiny cubes into the meat.

10. Won't the tomatoes be an issue with a cast iron pan?  Not in this recipe. There isn't enough acid in one can of diced tomatoes to cause a reaction with cast iron. If the recipe had red wine, more tomatoes, tomato sauce or didn't include plenty of neutral liquid (broth) we might need to be cautious, but we're good here. 

MORE RECIPES YOU MIGHT LOVE!

BRAISED PORK & CABBAGE - A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

HAMBURGER STEAKS WITH BROWN GRAVY - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy

DRUNKEN CHICKEN WITH 40'LEVEN CLOVES OF GARLIC - Beer brined chicken marinated with whole garlic cloves and simple spices oven roasted for super juicy chicken with incredible flavor!

DUTCH OVEN CHICKEN & POTATO DINNER - A super simple meal with rotisserie-seasoned chicken roasted on top of a bed of sliced potatoes in a Dutch oven.

SMOTHERED SALISBURY STEAK TIPS - A quick and easy recipe for Salisbury Steak "tips" made from ground beef smothered in gravy and onions in a quick and easy weeknight meal.

Recipe for The BEST Swiss Steak

swiss, salisbury, steak, swissed, tomato, gravy, old fashioned, classic, alton brown, top round, round steaks, swissed, tender, how to, recipe, best

dinner, supper

American

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

The BEST Swiss Steak

An absolutely perfect, tried-and-true recipe for cubed round steak so tender you won't need a knife, braised in a rustic tomato gravy.

Prep time: 5 MinCook time: 2 H & 10 MTotal time: 2 H & 15 M

Ingredients

• 6 cubed steaks (1.75-2 lbs)
• 1 cup flour
• 3-4 tablespoons olive oil
• 1 cup diced celery
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 14.5 oz can petite diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 14.5 oz can beef broth (or 1.75 cups)
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt

Instructions

1. NOTE: You'll need an extra-large, oven-safe skillet (14-16") OR you can transfer everything to a 13x9 baking pan before finishing in the oven. Don't layer the steaks in a smaller skillet.
2. Season steaks with salt and pepper to taste then dredge in flour on both sides. Set floured steaks aside to rest while you chop the vegetables and gather ingredients. Once wet spots start to appear in the flour of the breaded steaks, proceed to Step 3. 6 steaks, 1 c. flour, salt & pepper to taste
3. Preheat oven to 325 degrees. Add enough oil to generously coat the bottom of skillet then heat over medium-high heat until oil is shimmering. 3-4 tablespoons olive oil
4. Brown the steaks, 3 at a time, until flour is just turning light brown (about 3 minutes each side). Remove steaks to a plate then brown and remove the remaining steaks.
5. Add celery and onion to the skillet then sauté 5 minutes. Stir in garlic then cook 1 minute longer. 1 c. celery, 1 diced onion, 3 cloves garlic
6. Add tomatoes (with juice) then cook over high heat until liquid is reduced by at least half (about 5 minutes). This really intensifies the flavor so don't drain the tomatoes and skip this step. 1 can tomatoes
7. Add remaining ingredients, bring to a boil then turn off heat. 1 Tbsp Worcestershire, 1 can broth, 1 tsp paprika, 1/2 tsp each pepper, thyme & oregano, 1/4 tsp salt
8. Arrange steaks in skillet over sauce (or pour sauce into a 13x9 baking pan then arrange steaks on top). Cover skillet or baking pan with with aluminum foil then bake at 325 degrees for 90 minutes. Don't use a fitted lid or wrap the foil too tightly. We want a little of the steam to escape as the steaks cook (do it the way a 6-yr old would... pretty-much right but a little loose here and there).
9. Remove aluminum foil then continue cooking, uncovered 15 minutes. Remove from oven then serve. The steaks are even more tender if you let the dish rest 10-15 minutes before serving.

Notes

• If you increase the quantity (servings) of the recipe, increase the size of your baking pan accordingly. We don't want the steaks submerged in the sauce or layered on top of each other.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/07/the-best-swiss-steak.html

Images and text © South Your Mouth LLC 2025

Keep up with my latest shenanigans by following South Your Mouth!

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Creamy Parmesan Sausage Rigatoni

Pasta and Italian sausage come together in a flavor-packed parmesan cream sauce in this homemade but EASY weeknight meal.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT BRAND ITALIAN SAUSAGE IS BEST?
3. SWEET, HOT OR MILD?
4. MORE ITALIAN SAUSAGE RECIPES I LOVE

For a Southern gal, I sure do like me some Italian sausage. I just heard my daddy's voice pronouncing it EYE-talian in my head. He liked it too!

I just like sausage, period. I'll pick sausage over bacon at breakfast, and sausage over pepperoni on pizza every time. And, other than breakfast sausage, Italian sausage is about the only fresh sausage out there you can use to make supper with.

I've experimented a few times with bratwurst but haven't landed on a great recipe yet. I'm still trying, though so don't count me out!

WHAT BRAND ITALIAN SAUSAGE IS BEST?

For me, texture is almost as important as flavor. I like sausage that is tender but can be cooked up crispy without getting tough. In my experience as a sausage-loving connoisseur, Johnsonville Italian sausage is my favorite. The Publix store brand is great too (it tastes the same to me).

It's hard to find but Jimmy Dean makes a 1-pound pack of Italian sausage that is excellent too! It's sold alongside their traditional breakfast sausage in the same type of packaging. 

I don't want to get sued so I won't tell you which, but there is one brand I really DON'T like. It can often be found at Sam's Club (starts with a "P" and ends with an "O"). The texture is just too tough for me. It's almost like they were thinking about curing it and changed their minds.

SWEET, HOT OR MILD?

I love them all and use them interchangeably for the most part. 

The only time I don't use Sweet is when I'm making something that is mega-heavy on condensed tomatoes (lots of tomato paste or even tomato soup) because the condensed tomatoes will already have plenty of sweetness.

Mild and Hot taste almost identical other than the added heat from red pepper flakes in the Hot.

HOW TO MAKE CREAMY PARMESAN SAUSAGE RIGATONI

The full recipe card is down below but I'll walk you through how simple this is to make!

1. Get pasta cooking. While the water is coming to a boil and pasta cooks, cook the sausage and make the sauce.
2. Brown sausage, add tomatoes and spices then cook until liquid from tomatoes cooks down.
3. Stir in cream then cook until it thickens to a sauce.
4. Add parmesan and pasta then cook everything together until the sauce really clings to the pasta.
5. That's it! Dig in!

A FEW RECIPE NOTES

• You'll want to serve this as soon as it's ready. If it rests too long, the pasta will really soak up the sauce.

• If you're not able to serve immediately, IT'S OK!! All you need to do is stir in more cream (you'll likely have 1/2 cup to spare since you'll be working with at least a pint).

• Sweet, mild or hot Italian sausage can be used (I like Hot best!).

• Feel free to add kale or spinach! Add kale halfway through reducing the cream sauce, add spinach when adding the pasta.

• Don't panic if it takes a while for the cream to thicken. It will get there, I promise! So long as you're using a nice, wide skillet (12-14 inches wide) and using full fat cream, it will thicken just fine.

MORE ITALIAN SAUSAGE RECIPES I LOVE

NO-BOIL, NO-BROWN ITALIAN SAUSAGE & PASTA BAKE - A one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and mozzarella that bakes into an easy Italian casserole. 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce made with pasta water, butter and parmesan cheese. 

HOMEMADE SPAGHETTI WITH MEAT SAUCE - A hearty classic pasta sauce made from scratch with perfect for feeding a crowd or stocking your freezer with an easy weeknight meal.

3-INGREDIENT SAUSAGE GOULASH - A super simple 20-minute meal using Italian sausage, macaroni noodles and tomato soup to make the easiest American-style EVER. 

LENTIL SOUP WITH SAUSAGE - A simple, hearty lentil soup with spicy Italian sausage, garlic and herbs much like Carrabba’s Spicy Sausage and Lentil Soup copycat recipe. 

SAUSAGE & CHEESE BAKED MANICOTTI - An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese smothered in jarred sauce and mozzarella. 

Recipe for Creamy Parmesan Sausage Rigatoni

creamy, cream, italian sausage, parmesan, pasta, noodles, rigatoni, sauce, tomato, tomatoes, easy, weeknight, best, tiktok, supper, dinner, 30 minutes, 30-min meal

dinner

Italian

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Creamy Parmesan Sausage Rigatoni

Pasta and Italian sausage come together in a flavor-packed parmesan cream sauce in this homemade but EASY weeknight meal.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1.25 lbs Italian sausage
• 12 oz. rigatoni pasta (uncooked)
• 1 15-oz can petite diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1.5 cups heavy cream
• 1 cup freshly grated parmesan cheese

Instructions

1. Cook pasta in liberally salted water 1 MINUTE LESS than manufacturer's instructions for al dente preparation then drain well. 12 oz. rigatoni
2. Meanwhile, remove casings from sausage (if applicable) then cook and crumble sausage in a large skillet (at least 12-inches wide) until nicely browned. Do not drain. 1.25 lbs sausage
3. Add tomatoes (with juice), oregano and remaining seasonings to skillet then bring to a boil and continue cooking until liquid has reduced almost completely (about 3-4 minutes). You just want to see a little thick, red sauce in the bottom of the skillet. 1 can tomatoes, 1 tsp each oregano & garlic, 1/2 tsp each red pepper flakes, pepper & salt
4. Stir in cream then bring to a bubbling simmer over medium-high heat. Continue cooking 8-10 minutes or sauce is glossy and coats the back of a spoon (we're looking for a thinner sauce, not anything as thick as alfredo). 1.5 c. cream
5. Stir in parmesan cheese until smooth. 1 c. parmesan
6. Gently fold in cooked rigatoni then cook for 1-3 minutes or until pasta is well coated and sauce is sticking nicely to the pasta.
7. Top with additional parmesan cheese if desired then serve immediately.

Notes

• Stir in additional heavy cream if sauce thickens too much or pasta soaks up more of the sauce than you'd like. 
• Use sweet, mild or hot Italian sausage.
• Feel free to add kale or spinach! Add kale halfway through reducing the cream sauce, add spinach when adding the pasta.
• Don't panic if it takes a while for the cream to thicken. It will get there, I promise! So long as you're using a nice, wide skillet (12-14 inches wide) and using full fat cream, it will thicken just fine.
• 12-oz uncooked rigatoni is about 4 heaping cups.
• Any bite-sized pasta works great with this recipe!

https://www.southyourmouth.com/2025/07/creamy-parmesan-sausage-rigatoni.html

Images and text © South Your Mouth LLC 2025

Keep up with my latest shenanigans by following South Your Mouth!

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