Description

This One-Pot Sausage Pasta recipe is a comforting and flavorful dish that combines savory Italian sausage, tender rigatoni pasta, and a creamy tomato sauce. Made entirely in one pot, it’s a quick and easy meal perfect for busy weeknights, delivering rich taste with minimal cleanup.

Ingredients

1 tablespoon extra-virgin olive oil
1 pound Italian sausage (casings removed, if using links)
1 small sweet onion, diced
3 cloves garlic, minced
¼ teaspoon dried Italian seasoning
⅛ to ¼ teaspoon coarse salt
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (optional)
1 tablespoon tomato paste
3 ½ cups low-sodium chicken broth
1 cup marinara sauce
12 ounces uncooked rigatoni pasta (about ¾ of a box)
½ cup heavy cream
½ cup freshly grated Parmesan cheese
6 basil leaves, sliced

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Instructions

Brown Sausage and Onions: Warm the olive oil in a large nonstick pot over medium-high heat, swirling to coat the bottom evenly. Add the Italian sausage and diced onion. Break up the sausage with a wooden spoon into small crumbles, cooking for about 5 minutes until the sausage is fully cooked and the onion is tender. Stir in the minced garlic and cook just until fragrant, around 20 seconds. Add dried Italian seasoning, coarse salt, black pepper, and crushed red pepper flakes if using. Mix well and then drain off excess grease from the pot.
Add Tomato Paste: Stir in the tomato paste thoroughly, ensuring it evenly coats the sausage mixture for depth of flavor.
Add Liquids and Pasta: Pour in the low-sodium chicken broth, marinara sauce, and uncooked rigatoni pasta. Stir to combine all ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, stir, cover with a lid, and reduce the heat to maintain a gentle simmer. Let it cook for approximately 14 minutes, stirring occasionally especially towards the end, to prevent the pasta from sticking. The pasta should absorb most of the liquid and become al dente.
Add Cream and Cheese: Pour in the heavy cream and cook for another 1 to 2 minutes to warm through. Then add the freshly grated Parmesan cheese and sliced fresh basil leaves, stirring gently to incorporate and create a creamy consistency.
Serve: Remove the pot from heat. Serve the sausage pasta hot in individual bowls. Optionally, pass additional freshly grated Parmesan cheese at the table for extra flavor.

Notes

Use low-sodium chicken broth to control the saltiness of the dish.
Adjust red pepper flakes to your spice preference or omit for a milder flavor.
Italian sausage can be spicy or mild depending on your choice; use your preferred variety.
For a lighter version, substitute heavy cream with half-and-half or whole milk though the sauce will be less rich.
Make sure to stir the pasta a few times during simmering to avoid sticking to the bottom of the pot.