Description
This One-Pot Sausage Pasta is a comforting and flavorful meal that’s quick and easy to prepare. Italian sausage is browned with onions and garlic, then simmered with rigatoni pasta in a savory blend of chicken broth and marinara sauce. Finished with cream, Parmesan cheese, and fresh basil, this dish delivers rich, creamy goodness without the fuss of multiple pots and pans, perfect for busy weeknights.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon extra-virgin olive oil
- 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)
Sauces and Liquids
- 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
Fresh Herbs
- 6 basil leaves, sliced
Instructions
- Brown Sausage and Onions: Warm oil in a large nonstick pot over medium-high heat, swirling to coat the pot. Add sausage and onion; break up the sausage into small crumbles with a wooden spoon. Cook for about 5 minutes until sausage is cooked through and onion is tender. Stir in garlic and cook until fragrant, about 20 seconds. Add the dried Italian seasoning, coarse salt, black pepper, and crushed red pepper flakes (if using), stirring to combine. Drain off excess grease.
- Add Tomato Paste: Stir in the tomato paste until it is thoroughly combined with the sausage mixture, enhancing the dish’s depth of flavor.
- Add Liquids and Pasta: Pour in the chicken broth, marinara sauce, and uncooked rigatoni pasta. Mix well to combine all ingredients. Bring the liquid to a boil over medium-high heat. Once boiling, stir, cover with a lid, and reduce heat to a gentle simmer. Cook for 14 minutes, stirring a couple of times towards the end to prevent pasta from sticking. The pasta should absorb most of the liquid and become al dente.
- Add Cream and Cheese: After the pasta is cooked, pour in the heavy cream and warm through for 1 to 2 minutes. Then add the freshly grated Parmesan cheese and sliced basil leaves, stirring gently to combine everything into a creamy, flavorful sauce.
- Serve: Remove the pot from heat. Serve the pasta portions into bowls and offer additional freshly grated Parmesan cheese at the table for extra flavor.
Notes
- Use low-sodium chicken broth to control the salt level in the dish.
- If you prefer a vegetarian option, substitute Italian sausage with plant-based sausage or mushrooms.
- Stirring during the simmer ensures pasta cooking evenly and prevents sticking.
- For spicier flavor, increase crushed red pepper flakes according to taste.
- Fresh basil adds brightness; you can substitute with dried basil if fresh is unavailable, but add earlier during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
