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There is something deeply satisfying about a meal that comes together quickly, with minimal fuss, yet bursts with flavor and comfort. That’s exactly what you get with this One-Pot Sausage Pasta Recipe—a luscious combination of spicy Italian sausage, tender rigatoni, and a creamy, tomato-infused sauce all cooked in one pot for easy cleanup. Whether you’re feeding a hungry family or want a hearty dinner that doesn’t keep you tied to the stove, this dish delivers warmth, texture, and bright herbal notes that invite you back for seconds.
Ingredients You’ll Need
All the ingredients for this recipe are simple but carefully chosen to build layers of flavor and texture. Each plays a vital role—from the savory sausage and sweet onions to the creamy finish that balances the tangy tomato base.
- Extra-virgin olive oil: Provides a fragrant, fruity foundation for sautéing the sausage and onions.
- Italian sausage (1 pound): The star protein delivering savory and spicy depth to the dish; remove casings if using links for easy browning.
- Small sweet onion, diced: Adds subtle sweetness and texture to balance the sausage’s richness.
- Garlic cloves (3), minced: Infuses an irresistible aroma and enhances overall flavor complexity.
- Dried Italian seasoning (¼ tsp): A fragrant mix of herbs that ties the sauce together.
- Coarse salt and black pepper: Essential for seasoning and bringing out all the savory notes.
- Crushed red pepper flakes (optional, â…› tsp): Adds a gentle kick for a touch of heat.
- Tomato paste (1 tbsp): Concentrates tomato flavor and enriches the sauce’s color and body.
- Low-sodium chicken broth (3 ½ cups): The cooking liquid that infuses the pasta with savory goodness.
- Marinara sauce (1 cup): Brings in bright tomato tang and herbaceous notes.
- Uncooked rigatoni pasta (12 oz): Its ridges and tubes capture the creamy sauce beautifully.
- Heavy cream (½ cup): Adds luscious richness and smoothness to finish the dish.
- Freshly grated Parmesan cheese (½ cup): Provides salty, nutty savoriness and melts into the sauce for an irresistible finish.
- Basil leaves (6), sliced: Brightens and freshens the dish with a burst of herbal aroma.
How to Make One-Pot Sausage Pasta Recipe
Step 1: Brown Sausage and Onions
Heat the olive oil in a large nonstick pot over medium-high heat until shimmering. Add the sausage and diced onion, breaking up the sausage with a wooden spoon into small crumbles. Cook for about 5 minutes, stirring often, until the sausage is nicely browned and cooked through, and the onions have softened to sweet tenderness. Stir in the minced garlic and cook another 20 seconds until fragrant. Then add the Italian seasoning, salt, black pepper, and crushed red pepper flakes if using, and stir to evenly distribute the spices. Drain off any excess grease to keep the dish balanced.
Step 2: Add Tomato Paste
Mix in the tomato paste, stirring thoroughly to coat the sausage and onions. This step deepens the tomato flavor and gives your sauce a rich, vibrant base that will carry the entire dish.
Step 3: Add Liquids and Pasta
Pour in the chicken broth, marinara sauce, and uncooked rigatoni pasta all at once. Give everything a good stir to combine. Bring the mixture to a boil over medium-high heat, then cover with a lid and reduce the heat to gentle simmer. Let it cook uncovered for about 14 minutes, stirring occasionally towards the end so the pasta doesn’t stick to the bottom. The pasta will absorb the flavorful liquid and become tender with just the right amount of bite.
Step 4: Add Cream and Cheese
Once the pasta is al dente and the sauce has thickened, pour in the heavy cream and gently warm it for 1 to 2 minutes. This adds a satisfying, silky richness. Finally, stir in the freshly grated Parmesan cheese and sliced basil leaves, folding them into the sauce so everything melds together into a luscious, aromatic finish.
Step 5: Serve
Remove the pot from the heat and dish the pasta out into bowls. Offer extra Parmesan cheese at the table so everyone can add a final touch of cheesy goodness. This simple finishing step elevates the cozy flavors of this one-pot wonder.
How to Serve One-Pot Sausage Pasta Recipe
Garnishes
Fresh basil is the perfect way to brighten every bite with herbaceous freshness and color contrast. For a little extra shimmer, a drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes can enhance the flavor and add visual appeal.
Side Dishes
This pasta is wonderfully satisfying on its own but pairs beautifully with crisp, fresh salads like a Caesar or arugula salad to cut through the richness. Crusty bread or garlic bread on the side also complements the creamy sauce perfectly, great for mopping up every last bit.
Creative Ways to Present
Consider serving your One-Pot Sausage Pasta Recipe in rustic bowls or shallow pasta plates for a cozy, restaurant-style feel. For a family-style dinner, keep it in the pot on a trivet at the center of the table. Garnish the top with a handful of basil leaves and a dusting of Parmesan to make it extra inviting and colorful.
Make Ahead and Storage
Storing Leftovers
Store any leftover sausage pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day reheated meal just as delicious.
Freezing
While this dish is best enjoyed fresh to preserve the creaminess of the sauce, you can freeze leftover pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to retain texture and flavor.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce and prevent it from drying out. Alternatively, microwave in short bursts, stirring in between, until warmed through. Add fresh basil or cheese after reheating to brighten the dish.
FAQs
Can I use other types of pasta?
Absolutely! While rigatoni is ideal because its ridges hold the sauce so well, penne, ziti, or even fusilli would work wonderfully in this One-Pot Sausage Pasta Recipe.
Can I make this recipe vegetarian?
Yes, simply substitute the Italian sausage with plant-based sausage crumbles or sautéed mushrooms for a hearty vegetarian version without sacrificing flavor.
How spicy is this dish?
The heat level is mild by default but can be adjusted easily by adding more or less crushed red pepper flakes depending on your preference.
Is this recipe freezer-friendly?
The dish freezes well but the cream sauce may separate slightly upon thawing, so it’s best to reheat slowly and stir well. Fresh additions like basil are recommended after reheating.
Can I prepare this recipe in advance?
You can sauté the sausage mixture and even cook the pasta a bit ahead, but for best texture and flavor, it’s recommended to combine everything and finish the dish just before serving.
Final Thoughts
This One-Pot Sausage Pasta Recipe is the kind of meal that feels like a warm hug on a plate—easy, rich, comforting, and full of flavor. It’s perfect for busy weeknights or anytime you want a fuss-free dinner that delights everyone at the table. I can’t wait for you to try it and make it a beloved staple in your kitchen!
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One-Pot Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pot Sausage Pasta recipe is a hearty and flavorful dish that combines savory Italian sausage, tender rigatoni pasta, and a creamy tomato sauce, all cooked together in a single pot for convenience and rich taste. Perfect for a quick weeknight dinner, it delivers a satisfying meal with minimal cleanup.
Ingredients
Meat and Vegetables
- 1 pound Italian sausage (casings removed, if using links)
- 1 small sweet onion, diced
- 3 cloves garlic, minced
Seasonings and Oils
- 1 tablespoon extra-virgin olive oil
- 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
Liquids and Pasta
- 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
Finishing Touches
- ½ cup freshly grated Parmesan cheese
- 6 basil leaves, sliced
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, breaking the sausage into small crumbles with a wooden spoon. Cook for about 5 minutes until the sausage is fully cooked and the onions are soft. Stir in the minced garlic and cook until fragrant, about 20 seconds. Add dried Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Mix well, then drain off excess grease from the pot.
- Add Tomato Paste: Stir in the tomato paste thoroughly until it’s well combined with the sausage and onion mixture, allowing it to cook for a minute to deepen the flavors.
- Add Liquids and Pasta: Pour in the low-sodium chicken broth, marinara sauce, and the uncooked rigatoni pasta. Stir to combine all ingredients and bring the mixture to a boil over medium-high heat. Once boiling, give it a good stir to prevent sticking, cover the pot with a lid, then reduce the heat to a gentle simmer. Let it cook for 14 minutes, stirring a couple of times toward the end to stop the pasta from sticking to the pot. The pasta should absorb the liquid and be cooked to al dente.
- Add Cream and Cheese: Stir in the heavy cream and warm the mixture through for 1 to 2 minutes. Then, add the freshly grated Parmesan cheese and sliced basil leaves, mixing thoroughly until the cheese melts and the basil is evenly distributed.
- Serve: Remove the pot from heat. Serve the pasta portions in bowls and offer additional grated Parmesan cheese at the table for extra flavor.
Notes
- Make sure to break the sausage into small crumbles so it cooks evenly and mixes well with the pasta.
- Stirring occasionally during simmering prevents the pasta from sticking to the pot bottom.
- Adjust the crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
- Use low-sodium broth to control saltiness, especially since Parmesan and sausage can be salty.
- Fresh basil adds a nice aromatic touch; you can substitute with dried basil if fresh is unavailable, but add it earlier in cooking.
