This creamy One Pot Italian Sausage Rigatoni is a weeknight favorite made with Italian sausage, diced tomatoes, marinara, tomato paste, broth, Parmesan, and a splash of cream for a rich, comforting sauce.
The rigatoni cooks directly in the sauce until al dente, absorbing flavor from the seasoned meat and tomatoes. Finishing the dish with heavy cream and Parmesan creates a smooth, velvety consistency that clings to each pasta tube. A sprinkle of red pepper flakes and extra Parmesan at the table makes this simple meal feel special.
With minimal prep, pantry-friendly ingredients, and one-pot cleanup, this recipe is ideal for busy nights when you want a satisfying, homemade dinner without fuss.
Recipe Highlights
- Simple ingredients: Uses basic pantry staples and easy-to-find items.
- One pot meal: Less cleanup and straightforward cooking for busy evenings.
- Quick: Ready in about 30 minutes.
Ingredients
- Olive oil: For sautéing the sausage and garlic.
- Sweet Italian sausage: Or mild/hot; remove casings if needed.
- Garlic cloves: Minced for aroma and depth.
- Italian seasoning: A blend of herbs such as basil and oregano.
- Red pepper flakes: A pinch for gentle heat.
- Tomato paste: Adds concentrated tomato flavor and body.
- Diced tomatoes: Canned with juices to add texture and liquid.
- Marinara sauce: A simple tomato-based sauce to build flavor.
- Chicken broth: Or vegetable/beef broth for cooking the pasta.
- Rigatoni: Tube-shaped pasta that captures the sauce.
- Heavy cream: Adds richness and a silky finish.
- Parmesan: Grated or shredded for melting into the sauce.
- Salt and pepper: To taste.
- Fresh basil: Optional, for garnish and brightness.
See the recipe card below for exact quantities and servings.
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 so it browns slightly and deepens in flavor.
Add the rigatoni, diced tomatoes with their juices, marinara sauce, and chicken broth to the pot.
Stir to combine and bring to a gentle simmer over medium heat. Cover and cook 15–20 minutes, stirring every few minutes, until the pasta is al dente and the sauce has reduced and thickened.
Tip: Frequent stirring prevents the pasta from clumping or sticking to the pot. Covering between stirs helps steam the top layers of pasta so it cooks evenly.
When the pasta is cooked, remove the pot from the heat. Stir in the heavy cream and Parmesan until the sauce is smooth. Season with salt and pepper to taste.
Garnish with chopped fresh basil if desired and serve hot.
Pairings
Serve this rigatoni with simple sides that complement its richness, such as:
- Simple mixed salad with a light vinaigrette
- Garlic bread or crusty Italian bread for sopping up sauce
- Steamed or sautéed vegetables tossed with garlic butter
Substitutions
- Sausage: Swap for ground beef, turkey, or meatless crumbles for a lighter or vegetarian option.
- Pasta: Any short pasta like penne, ziti, or elbow macaroni works well.
- Heavy cream: Use half-and-half or whole milk for a lighter finish; softened cream cheese can also add creaminess.
- Broth: Vegetable or beef broth, or even water with extra salt, will work if needed.
- Marinara: Homemade or any jarred pasta sauce may be used.
- Parmesan: Pecorino Romano or Asiago are good alternatives.
Variations
- Vegetarian: Use meatless crumbles and vegetable broth; confirm the Parmesan is vegetarian if needed.
- Spicy: Increase red pepper flakes or choose hot Italian sausage.
- Whole grain: Substitute whole-wheat pasta; it may need a bit more cooking time and extra liquid.
- Gluten-free: Use gluten-free pasta and check labels on sauces and broths.
- Extra veggies: Add onions, bell peppers, mushrooms, or baby spinach for more texture and nutrition.
Equipment
- Large pot or Dutch oven — a nonstick or heavy-bottomed pot is helpful.
- Spatula for browning the meat.
- Wooden spoon for stirring while the pasta cooks.
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 until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
Rigatoni pairs nicely with robust tomato-based sauces, meaty ragùs, and cream-enriched sauces because its ridges and large tube shape hold thicker sauces well.
Both are excellent, but rigatoni’s larger diameter and ridges make it especially suited to chunkier, meatier sauces, while penne works well with smoother, creamier sauces.
More one pot pasta recipes
If you enjoy one-pot dinners, try other simple recipes using the same easy approach for flavorful, low-effort meals.
- One Pot Sun-Dried Tomato Pasta
- One Pot Ground Beef Rotel Pasta
- One Pot Lemon Garlic Shrimp Pasta
- One Pot 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 olive oil in a large pot over medium-high heat. Add Italian 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 tomato paste and cook 1–2 minutes to deepen the flavor.
- Add rigatoni, diced tomatoes with juices, marinara, and chicken broth. Stir, bring to a simmer, cover, and cook 15–20 minutes, stirring every few minutes, until the pasta is al dente and the sauce is reduced.
- Remove from heat and stir in heavy cream and Parmesan. Season with salt and pepper to taste.
- Garnish with fresh basil if desired and serve warm.
Notes
Storage: Refrigerate up to 3 days or freeze up to 3 months.
Nutrition
Carbohydrates: 53 g
Protein: 20 g
Fat: 28 g
Food safety
- Cook pork, beef, lamb, or veal sausages to 160°F (71.1°C); poultry sausages to 165°F (73.9°C).
- Use separate utensils for raw and cooked meat and wash hands after handling raw meat.
- Avoid leaving cooked food at room temperature for extended periods and never leave cooking food unattended.