This creamy One Pot Italian Sausage Rigatoni is a comforting family favorite made with Italian sausage, diced tomatoes, marinara, tomato paste, parmesan, and a splash of cream.
The rigatoni cooks directly in a rich meat-tomato sauce until al dente. Browned Italian sausage builds depth, while garlic, Italian seasoning and red pepper flakes add warmth. Tomato paste and marinara concentrate the tomato flavor and thicken the sauce, and chicken broth provides the cooking liquid for the pasta. A splash of heavy cream and grated Parmesan folded in at the end turn the sauce silky and indulgent.
This one‑pot approach keeps cleanup minimal and makes it a perfect weeknight dinner: quick, satisfying, and full of flavor. Finish with Parmesan and a sprinkle of red pepper flakes, and garnish with fresh basil if you like.
Recipe Highlights
- Simple ingredients: Uses pantry staples and easy-to-find items.
- One pot meal: Minimal dishes and fast cleanup—ideal for busy evenings.
- Quick: Ready in about 30 minutes.
Ingredients
- Olive oil: For sautéing.
- Sweet Italian sausage: Or mild/hot; remove casings if using links.
- Garlic cloves: Minced.
- Italian seasoning: Dried herb blend (basil, oregano, thyme, etc.).
- Red pepper flakes: For a touch of heat.
- Tomato paste: Concentrated tomato flavor to thicken the sauce.
- Diced tomatoes: Canned, with juices to add texture.
- Marinara sauce: Your favorite jarred or homemade sauce.
- Chicken broth: Or vegetable/beef broth.
- Rigatoni: Tube pasta that holds chunky sauce well.
- Heavy cream: Adds richness and a silky finish.
- Parmesan: Shredded or grated.
- Salt and pepper: To taste.
- Fresh basil: Optional garnish.
See the recipe card below for exact quantities.
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.
Stir in the garlic, Italian seasoning, and red pepper flakes and cook 1–2 minutes until fragrant.
Add the tomato paste and cook 1–2 minutes, stirring constantly to develop flavor.
Stir in the rigatoni, diced tomatoes (do not drain), marinara sauce, and chicken broth.
Bring to a simmer over medium heat, cover, and cook 15–20 minutes, stirring every few minutes, until the pasta is al dente and the sauce has thickened.
Tip: Stir frequently to prevent sticking. Covering between stirs helps the top noodles cook with steam.
Remove the pot from the heat. Stir in the heavy cream and Parmesan until smooth. Season with salt and pepper to taste.
Garnish with chopped fresh basil if desired and serve warm.
Pairings
This rigatoni goes well with simple sides like:
- Simple green salad
- Garlic bread
- Steamed or garlic-buttered vegetables
Substitutions
- Sausage: Use mild or hot Italian, ground beef, turkey, or meatless crumbles.
- Pasta: Penne, ziti, or elbow macaroni work well.
- Cream: Half-and-half or whole milk can replace heavy cream; cream cheese can also add richness.
- Broth: Vegetable, beef, or water (add salt if using water).
- Cheese: Pecorino Romano or Asiago are good alternatives to Parmesan.
Variations
- Vegetarian: Omit sausage and use meatless crumbles with vegetable broth.
- Spicy: Increase red pepper flakes or use spicy sausage.
- Whole grain: Use whole-wheat pasta; you may need a little more liquid and extra cooking time.
- Gluten-free: Substitute gluten-free rigatoni and verify other ingredients are GF.
- Extra veggies: Add onions, bell peppers, or baby spinach during cooking.
Equipment
- Large pot or Dutch oven
- Spatula or sturdy spoon for browning
- Wooden spoon for stirring
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of broth or cream if the sauce has thickened. For longer storage, freeze in a freezer-safe bag for up to 3 months.
FAQ
Rigatoni pairs nicely with chunky tomato-based sauces, meat sauces, and cream-based sauces because the wide tubes and ridges hold sauce well.
Penne works well for creamy sauces, while rigatoni’s wider, ridged shape is ideal for thicker, heartier sauces that cling to the pasta.
More one pot pasta recipes
Looking for more one‑pot meals? Try other simple recipes like sun‑dried tomato pasta, taco pasta, lemon garlic shrimp pasta, or a Philly cheesesteak pasta.
📖 Recipe
One Pot Italian Sausage Rigatoni
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ cup tomato paste
- 1 pound rigatoni pasta uncooked
- 1 can (28 oz) diced tomatoes
- 1 jar (24 oz) marinara sauce
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
- Fresh basil chopped (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned, about 5–7 minutes.
- Add garlic, Italian seasoning, and red pepper flakes; cook 1–2 minutes until fragrant.
- Stir in the tomato paste and cook 1–2 minutes.
- Add rigatoni, diced tomatoes (do not drain), marinara, and chicken broth. Stir, bring to a simmer, cover, and cook 15–20 minutes, stirring every few minutes, until pasta is al dente and sauce thickens.
- Remove from heat and stir in heavy cream and Parmesan. Season with salt and pepper.
- Garnish with basil if desired and serve warm.
Notes
Servings: Based on 2 oz (dry) pasta per person.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add liquid if needed.
Nutrition
Carbohydrates: 53 g
Protein: 20 g
Fat: 28 g
Sodium: 1223 mg
Food safety
- Cook sausages that contain beef, pork, lamb, or veal to 160°F (71.1°C).
- Cook sausages with turkey or chicken to 165°F (73.9°C).
- Use separate utensils for raw and cooked meat and wash hands after handling raw meat.
- Do not leave perishable food at room temperature for extended periods and never leave cooking food unattended.