One-Pot Creamy Sausage Rigatoni: A Comforting 30-Minute Dinner

This one-pot creamy sausage rigatoni is one of my favorite weeknight meals. It’s rich, comforting, and packed with flavor—all ready in just 30 minutes and made in a single pot. I love how the rigatoni soaks up that savory, creamy sauce while the sausage brings just the right amount of heat and depth.

Why You’ll Love This Recipe

I love this recipe because it’s everything I want on a busy night: minimal cleanup, full of flavor, and completely satisfying. The sausage gives the dish a savory kick, while the creamy sauce clings to the rigatoni for that cozy, indulgent finish. Plus, everything cooks in one pot, so I don’t have to worry about a pile of dishes later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta

• Italian sausage (mild or spicy, removed from casing)

• Yellow onion, finely chopped

• Garlic cloves, minced

• Crushed tomatoes or tomato sauce

• Heavy cream

• Chicken broth or water

• Olive oil

• Grated Parmesan cheese

• Salt and pepper

• Fresh basil or parsley for garnish (optional)

• Red pepper flakes (optional, for added heat)

Directions

1. I heat a bit of olive oil in a large pot over medium heat, then add the sausage, breaking it up as it cooks until browned.

2. I stir in the chopped onion and cook for a few minutes until it’s soft, then add the garlic and cook for another 30 seconds.

3. I pour in the crushed tomatoes, chicken broth, and heavy cream, then stir in the uncooked rigatoni.

4. I bring everything to a boil, reduce the heat to a simmer, cover, and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.

5. I finish the dish by stirring in Parmesan cheese, adjusting salt and pepper to taste, and garnishing with fresh herbs if I have them on hand.

Servings and timing

This recipe serves about 4 people. It takes 5–10 minutes to prep and about 20 minutes to cook, making it a complete meal in just 30 minutes.

Variations

Sometimes I use penne or fusilli if I don’t have rigatoni. For a lighter version, I swap the heavy cream for half-and-half or a splash of milk. I’ve also added spinach or chopped sun-dried tomatoes for extra flavor and texture. If I want a smoky note, I use smoked sausage instead of Italian.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or cream and warm it on the stove or in the microwave until hot. The sauce thickens as it sits, so loosening it slightly helps bring it back to its original creamy texture.

FAQs

Can I make this with pre-cooked sausage?

Yes, I’ve used pre-cooked sausage—just slice or crumble it and sauté it with the onions for extra flavor.

Is this dish spicy?

It can be. I usually use mild sausage, but if I’m in the mood for heat, I go for spicy sausage or add red pepper flakes.

Can I make it dairy-free?

Yes, I’ve made it with unsweetened coconut cream or dairy-free alternatives. The texture is still rich, but the flavor will be slightly different.

Will gluten-free pasta work in this recipe?

It can, but I keep an eye on the cook time. Gluten-free pasta can break down faster, so I stir gently and check it a few minutes early.

What can I serve with this rigatoni?

I usually serve it with a simple green salad or garlic bread. A side of roasted vegetables also pairs nicely.

Conclusion

This creamy sausage rigatoni is the ultimate one-pot wonder—rich, flavorful, and fast. It’s the kind of comfort food I love when I want something hearty without spending hours in the kitchen. With just one pot and a handful of ingredients, I get a restaurant-worthy dinner on the table in half an hour.

One-Pot Creamy Sausage Rigatoni: A Comforting 30-Minute Dinner

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: One-Pot, Simmering
• Cuisine: Italian-American

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Description

This One-Pot Creamy Sausage Rigatoni is a comforting 30-minute dinner made with tender pasta, flavorful sausage, and a rich tomato cream sauce—all cooked in one pot! Perfect for busy weeknights, this easy rigatoni recipe is hearty, satisfying, and packed with bold Italian flavor.

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Ingredients

• 12 oz rigatoni pasta
• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup crushed tomatoes or tomato sauce
• 1 cup heavy cream
• 2 cups chicken broth or water
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)
• Red pepper flakes (optional, for heat)

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Instructions

1. In a large pot or deep skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up, until browned.

2. Add chopped onion and sauté for 3–4 minutes until soft. Stir in minced garlic and cook for 30 seconds.

3. Pour in crushed tomatoes, chicken broth, and heavy cream. Stir to combine.

4. Add uncooked rigatoni and bring the mixture to a boil.

5. Reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

6. Stir in Parmesan cheese and season with salt and pepper.

7. Garnish with fresh basil or parsley and a sprinkle of red pepper flakes if desired. Serve hot.

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Notes

• Substitute rigatoni with penne, fusilli, or any short pasta.
• For a lighter version, use half-and-half or milk instead of heavy cream.
• Add spinach, sun-dried tomatoes, or mushrooms for extra flavor and veggies.
• Smoked sausage or plant-based sausage also work well as alternatives.
• Reheat gently with a splash of cream or water to loosen the sauce.