When I first made this One-Pot Creamy Sausage Rigatoni, it instantly became a favorite in my kitchen. There’s something magical about the combination of savory Italian sausage, rich tomato sauce, tender rigatoni, and the velvety cream that brings it all together. I love how it feels indulgent yet remains surprisingly simple to throw together — all in one pot.
The aroma alone is enough to pull everyone to the table. Every time I prepare it, I’m reminded of rustic home-cooked meals shared with family. The golden brown sausage pieces tucked between al dente pasta, swirled in a luscious creamy sauce, create a dish that’s both comforting and bold. It’s the kind of meal that feels like a warm hug at the end of a long day.
What makes this recipe even better is how little cleanup it requires. One pot is all it takes, and dinner is ready in about 30 minutes. Whether it’s a busy weeknight or a lazy Sunday dinner, this dish is always a win. I often pair it with a simple salad or crusty bread, and it never disappoints. If you love creamy pasta dishes as much as I do, be sure to check out my Creamy Ground Beef Alfredo Pasta, Stovetop Creamy Ground Beef Pasta, or the cozy and satisfying Creamy Beef and Shells.
Why You’ll Love This One-Pot Creamy Sausage Rigatoni
This recipe ticks all the boxes — it’s rich, hearty, and incredibly easy to make. You’ll love it for how quickly it comes together without sacrificing flavor. The creamy tomato sauce coats every bite perfectly, and the sausage brings a savory depth that makes this pasta feel like something you’d order at a favorite neighborhood bistro. Best of all, cleanup is a breeze. Whether you’re cooking for your family or hosting guests, this dish never fails to impress.
How to Make the One-Pot Creamy Sausage Rigatoni
Step 1: Brown the Sausage
Begin by heating a large, heavy-bottomed pot over medium heat. Add your Italian sausage (casings removed) and cook, breaking it up with a wooden spoon until it’s nicely browned and cooked through. This step builds a flavorful base.
Step 2: Sauté the Aromatics
Once the sausage is browned, add in chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
Step 3: Add Liquids and Pasta
Pour in crushed tomatoes, chicken broth, a splash of heavy cream, and your uncooked rigatoni. Stir everything together, making sure the pasta is mostly submerged in the liquid. Bring it to a boil, then reduce the heat to a gentle simmer.
Step 4: Let It Simmer
Cover the pot and let it simmer for about 12-15 minutes, or until the pasta is tender, stirring occasionally so nothing sticks to the bottom.
Step 5: Add Cheese and Finish
Once the pasta is cooked, stir in freshly grated parmesan cheese and a bit more cream if you like it extra rich. Add chopped fresh basil or parsley for a burst of freshness and color. Serve hot with an extra sprinkle of cheese.
Recipe Variations and Possible Substitutions
This dish is very forgiving and adaptable. For a spicier version, use hot Italian sausage or add red pepper flakes along with the garlic. If you don’t have rigatoni, feel free to swap in penne or ziti.
For a lighter take, use half-and-half instead of heavy cream, or opt for chicken or turkey sausage to cut down on fat. Vegetarian? Replace the sausage with plant-based meat alternatives or add in sautéed mushrooms, zucchini, or spinach.
You can also stir in a handful of shredded mozzarella or fontina cheese at the end for a gooey, cheesy twist. If you enjoy extra herbs, thyme and oregano make great additions to the sauce.
Serving and Pairing Suggestions
One-Pot Creamy Sausage Rigatoni is satisfying enough to be the main star of any dinner table. I love serving it alongside a simple green salad tossed with lemon vinaigrette or balsamic dressing. A loaf of warm, crusty garlic bread or buttery breadsticks makes the perfect companion to soak up the creamy sauce.
For a touch of elegance, you can serve it with a glass of red wine like Chianti or Sangiovese, which beautifully complement the rich sausage flavors. If you’re hosting a dinner, a side of roasted vegetables like broccoli or asparagus adds color and balance to the plate.
Storage and Reheating Tips
Store any leftover rigatoni in an airtight container in the refrigerator for up to 3–4 days. When reheating, I like to add a splash of milk or cream before microwaving to help restore the creamy texture. You can also reheat it on the stove over low heat, stirring frequently to keep it smooth and velvety.
This dish isn’t ideal for freezing due to the dairy content, which may separate when thawed. However, if you do freeze it, try to undercook the pasta slightly to prevent it from becoming mushy after reheating.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can cook it earlier in the day and reheat it when ready to serve. Just remember to stir in a bit of cream or broth when reheating to refresh the texture.
What kind of sausage works best?
I recommend using Italian sausage, either mild or spicy, depending on your heat preference. Pork sausage has the best flavor, but chicken or turkey sausage also works well.
Can I use a different type of pasta?
Absolutely. Penne, ziti, or even fusilli can all be used in place of rigatoni. Just adjust the cooking time accordingly based on the pasta shape.
How do I make it less rich?
Use half-and-half or even evaporated milk instead of heavy cream, and reduce the cheese slightly if desired.
Can I add vegetables to the dish?
Yes! Spinach, mushrooms, bell peppers, or zucchini make great additions. Add them with the onions and garlic or stir in fresh spinach at the end.
Related Recipe You’ll Like
If this One-Pot Creamy Sausage Rigatoni had you reaching for seconds, you’re going to love these other comforting pasta dishes from my kitchen. For a rich, meaty twist, check out my Creamy Beef and Shells. It’s another one-pot wonder, full of ground beef, shell pasta, and creamy tomato goodness.
You might also enjoy my Stovetop Creamy Ground Beef Pasta, a quick and cozy recipe that’s perfect for busy weeknights. Or give my Creamy Ground Beef Alfredo Pasta a try—it’s rich, garlicky, and loaded with flavor. All these recipes deliver serious comfort with minimal cleanup, just like this one.
Don’t Forget to Save and Share This Recipe for Later
Loved this recipe? Don’t forget to pin it to your favorite recipe board on Pinterest so you can find it easily next time! Sharing is caring, so feel free to send it to friends and family or share it on social media. If you make this One-Pot Creamy Sausage Rigatoni, I’d love to hear how it turned out. Tag me in your photos so I can see your delicious creations!
One-Pot Creamy Sausage Rigatoni
This One-Pot Creamy Sausage Rigatoni recipe is the ultimate comfort food — rich, flavorful, and unbelievably easy to prepare. With tender rigatoni pasta, savory Italian sausage, and a velvety tomato cream sauce all simmered together in one pot, it's a quick weeknight dinner that doesn’t sacrifice taste. Perfect for families or cozy gatherings, this dish offers bold Italian-inspired flavors with minimal cleanup. Whether you're craving a hearty pasta dish or just need a new dinner go-to, this recipe is guaranteed to please. Keywords: one-pot pasta, creamy sausage rigatoni, easy rigatoni dinner, Italian pasta, comfort food.
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream (plus extra if desired)
- 12 oz rigatoni pasta (uncooked)
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil or parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- In a large pot over medium heat, cook the sausage until browned, breaking it into crumbles as it cooks.
- Add chopped onions and garlic. Sauté until the onions are translucent, about 2–3 minutes.
- Stir in crushed tomatoes, chicken broth, heavy cream, and uncooked rigatoni.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally.
- Once pasta is tender, remove from heat. Stir in parmesan cheese and more cream if desired.
- Add fresh herbs and adjust seasoning with salt and pepper. Serve hot with extra cheese.
Notes
- To make this spicier, use hot Italian sausage or add red pepper flakes.
- Penne or ziti can replace rigatoni in a pinch.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish is best served fresh, but can be stored in the fridge for up to 3–4 days.
- Reheat gently with a splash of milk or cream to keep the sauce creamy.
