Description
This One-Pot Sausage Pasta is a hearty and flavorful meal perfect for a quick weeknight dinner. Italian sausage is browned with onions and garlic, then simmered with rigatoni pasta in a savory mix of tomato paste, marinara sauce, and chicken broth. The dish is finished with rich heavy cream, freshly grated Parmesan cheese, and fragrant basil for a creamy, comforting pasta dish made all in one pot for easy cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 pound Italian sausage (casings removed, if using links)
- 1 small sweet onion, diced
- 3 cloves garlic, minced
Seasonings
- ¼ teaspoon dried Italian seasoning
- ⅛ to ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
- â…› teaspoon crushed red pepper flakes (optional)
Liquids
- 1 tablespoon extra-virgin olive oil (plus an additional 1 tablespoon for cooking)
- 1 tablespoon tomato paste
- 3 ½ cups low-sodium chicken broth
- 1 cup marinara sauce
- ½ cup heavy cream
Pasta and Cheese
- 12 ounces uncooked rigatoni pasta (about ¾ of a box)
- ½ cup freshly grated Parmesan cheese
Garnish
- 6 basil leaves, sliced
Instructions
- Brown Sausage and Onions: Warm 1 tablespoon of extra-virgin olive oil in a large nonstick pot over medium-high heat, swirling to coat the pot. Add the Italian sausage and diced sweet onion. Break up the sausage into small crumbles with a wooden spoon. Cook for about 5 minutes until the sausage is cooked through and the onion is tender. Stir in the minced garlic and cook until fragrant, about 20 seconds. Add dried Italian seasoning, coarse salt, black pepper, and crushed red pepper flakes (if using). Stir everything to combine. Drain off any excess grease from the pot.
- Add Tomato Paste: Stir in the tomato paste thoroughly to coat the sausage and onions evenly, enhancing the depth of flavor in the dish.
- Add Liquids and Pasta: Pour in the low-sodium chicken broth, marinara sauce, and uncooked rigatoni pasta. Stir to combine all ingredients well. Increase heat to medium-high and bring the liquid mixture to a boil. Once boiling, stir again, then cover the pot with a lid. Reduce heat to a gentle simmer and cook for 14 minutes, stirring a couple of times near the end to prevent the pasta from sticking. Cook until the pasta has absorbed most of the liquid and is al dente.
- Add Cream and Cheese: Pour in the heavy cream and allow it to warm through for 1 to 2 minutes while stirring gently. Next, add the freshly grated Parmesan cheese and sliced fresh basil leaves. Stir everything until combined, creating a creamy sauce coating the pasta.
- Serve: Remove the pot from the heat. Serve the pasta portions in bowls and optionally pass additional freshly grated Parmesan cheese at the table for extra flavor.
Notes
- For a spicier dish, feel free to increase the crushed red pepper flakes amount or add some chopped fresh chili.
- To make this recipe gluten-free, substitute rigatoni with gluten-free pasta of your choice.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If the pasta absorbs too much liquid and appears dry, add a splash of chicken broth or water when reheating to loosen the sauce.
