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Creamy Sausage Rigatoni

A rich and comforting one-pan pasta dinner with rigatoni, Italian sausage, and a creamy tomato-Parmesan sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Fusion, Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz rigatoni pasta
  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • 2 tbsp olive oil
  • fresh basil leaves for garnish
  • salt and pepper to taste

Equipment

  • Large pot
  • Skillet
  • Mixing spoon
  • Knife

Method
 

  1. Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
  2. Heat olive oil in skillet. Cook sausage, breaking it into crumbles, until browned.
  3. Add onion and garlic. Cook until softened. Stir in tomato paste and cook for 1 minute.
  4. Pour in chicken broth, then add cream and Italian seasoning. Simmer until slightly thickened.
  5. Add rigatoni and Parmesan. Stir until creamy, adding pasta water as needed.
  6. Season with salt, pepper, and red pepper flakes. Garnish with basil and serve.

Notes

For extra depth, replace half the cream with ricotta cheese.