Description
This One-Pot Sausage Pasta recipe is a hearty, flavorful meal perfect for busy weeknights. Combining Italian sausage, rigatoni pasta, and a creamy tomato sauce all cooked in one pot, it delivers comforting flavors with minimal cleanup. The dish is enhanced with fresh basil and Parmesan cheese, creating a rich and satisfying dinner that serves six.
Ingredients
Scale
Main 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
- â…› 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
Instructions
- Brown Sausage and Onions: Warm 1 tablespoon of olive oil in a large nonstick pot over medium-high heat. Add the Italian sausage and diced onion, breaking up the sausage into small crumbles with a wooden spoon. Cook for approximately 5 minutes until the sausage is fully cooked and the onion becomes tender. Stir in the minced garlic and cook until fragrant, about 20 seconds. Add dried Italian seasoning, salt, black pepper, and optional crushed red pepper flakes; mix well. Drain off excess grease from the pot.
- Add Tomato Paste: Stir in 1 tablespoon of tomato paste, ensuring it is fully combined with the sausage and onions to enhance the sauce’s flavor base.
- Add Liquids and Pasta: Pour in 3 ½ cups low-sodium chicken broth, 1 cup marinara sauce, and add 12 ounces of uncooked rigatoni pasta. Stir everything to combine and bring the mixture to a boil over medium-high heat. Once boiling, stir the pot, cover it with a lid, and reduce the heat to a gentle simmer. Let it cook for 14 minutes, stirring a couple of times towards the end to prevent sticking. The pasta should absorb most of the liquid and be cooked al dente.
- Add Cream and Cheese: Pour in ½ cup of heavy cream and warm the mixture through for 1 to 2 minutes. Then add ½ cup freshly grated Parmesan cheese and sliced basil leaves. Stir well to combine all the ingredients into a creamy and flavorful sauce.
- Serve: Remove the pot from heat. Serve the pasta portions into bowls and offer additional freshly grated Parmesan cheese at the table to garnish as desired.
Notes
- For a spicier version, increase the crushed red pepper flakes to taste.
- You can substitute rigatoni with other short pasta shapes like penne or ziti.
- Use low-fat or half-and-half instead of heavy cream for a lighter dish, though the consistency will vary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop adding a splash of broth or water to loosen the sauce if necessary.
