If you are craving a comforting, flavorful, and effortless meal that comes together all in one dish, this One-Pot Sausage Pasta Recipe is about to become your new favorite go-to. Imagine tender rigatoni swimming in a luscious, creamy tomato sauce studded with savory Italian sausage and kissed with fresh basil and Parmesan. It’s rich, hearty, and yet surprisingly simple to make, perfect for busy weeknights or anytime you want a satisfying dinner without the mess.
Ingredients You’ll Need
The beauty of this One-Pot Sausage Pasta Recipe lies in its straightforward ingredients that pack a punch in flavor and texture. Each element plays a vital role, from the spicy-sweet Italian sausage providing the savory backbone to the creamy Parmesan and basil adding freshness and richness. Here’s what you’ll gather before diving in:
- Extra-virgin olive oil: Used to brown the sausage and soften the onions, adding a fruity richness.
- Italian sausage: The star protein, bringing bold, herby flavor and juicy texture.
- Sweet onion: Adds a gentle sweetness and texture contrast to the savory elements.
- Garlic: For a subtle aromatic punch that elevates the entire dish.
- Dried Italian seasoning: A blend of herbs that deepen the Italian flair.
- Coarse salt and black pepper: To season perfectly and balance the flavors.
- Crushed red pepper flakes (optional): For a gentle kick if you like a little heat.
- Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
- Low-sodium chicken broth: The cooking liquid that infuses the pasta with flavor.
- Marinara sauce: Brings a bright, tangy tomato base to the creamy sauce.
- Uncooked rigatoni pasta: Sturdy pasta that holds up well in the one-pot cooking method.
- Heavy cream: Adds luscious creaminess to make the sauce silky and decadent.
- Freshly grated Parmesan cheese: Provides salty, nutty depth and creamy texture.
- Fresh basil leaves: Brightens with sweet herbal notes and color.
How to Make One-Pot Sausage Pasta Recipe
Step 1: Brown the Sausage and Sauté the Aromatics
Start by warming the olive oil in a large nonstick pot over medium-high heat until it shimmers. Add your Italian sausage and diced sweet onion, breaking the sausage apart with a wooden spoon as it cooks. In about five minutes, the sausage will be beautifully browned and cooked through while the onions soften to sweet tenderness. Stir in minced garlic and let it cook for just 20 seconds until fragrant, then sprinkle in the dried Italian seasoning, salt, pepper, and optional red pepper flakes. At this stage, drain any excess grease for a lighter sauce without losing flavor.
Step 2: Build the Sauce Base
Next, stir in the tomato paste to the sausage mixture until every crumb is coated and the deep red color intensifies. This concentrated tomato goodness is the heart of the sauce, creating depth and a rich umami backbone that complements the sausage perfectly.
Step 3: Add Broth, Marinara, and Pasta
Pour in the chicken broth followed by the marinara sauce, then add the uncooked rigatoni right into the pot. Give everything a good stir so the pasta is fully submerged and evenly distributed. Increase the heat to bring this liquid to a lively boil. Once boiling, stir once more, cover with a lid, and reduce the heat to a gentle simmer. Let it cook undisturbed for 14 minutes, stirring a few times near the end to keep the pasta from sticking to the bottom. This step ensures the pasta absorbs those incredible flavors as it cooks to perfectly al dente texture.
Step 4: Finish with Cream and Cheese
When your pasta is tender and most of the liquid is absorbed, pour in the heavy cream and stir gently to blend it into a silky sauce. Warm through for one to two minutes, then add the freshly grated Parmesan and sliced basil leaves. Stir everything together until the cheese melts and the basil infuses its aromatic notes beautifully throughout the dish.
Step 5: Serve and Enjoy
Remove the pot from heat and dish out generous helpings into bowls. Pass around some extra freshly grated Parmesan at the table for anyone craving a cheesier finish. This One-Pot Sausage Pasta Recipe promises warm smiles and satisfied appetites all around.
How to Serve One-Pot Sausage Pasta Recipe
Garnishes
Fresh basil leaves and a sprinkle of Parmesan are classic garnishes that add visual appeal and a pop of bright flavor. For an extra touch, a drizzle of good quality olive oil or a pinch of red pepper flakes can bring complexity and depth to each bite.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad or a simple garlic bread to sop up any lingering sauce. Roasted vegetables or steamed broccoli can provide a fresh contrast and balance the meal nicely.
Creative Ways to Present
Try serving the pasta in individual ramekins sprinkled with toasted breadcrumbs and broiled just until golden for a delightful crunch. Alternatively, plate it alongside grilled polenta slices or stuffed bell peppers for a colorful, impressive dinner spread.
Make Ahead and Storage
Storing Leftovers
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. The flavors develop even more, making for a tasty second-day meal. Keep in mind the pasta may soak up the sauce a little, so a splash of broth or cream before reheating can refresh its texture.
Freezing
This One-Pot Sausage Pasta Recipe freezes well. Cool the pasta completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of chicken broth or cream will revive the sauce’s creaminess and help prevent the pasta from drying out. Stir occasionally to ensure even warming.
FAQs
Can I use a different type of pasta for this One-Pot Sausage Pasta Recipe?
Absolutely! While rigatoni is recommended for its sturdy texture, other pasta shapes like penne, ziti, or farfalle will work nicely as well. Just watch the cooking time as it may vary slightly.
Is it okay to substitute the heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, but expect a less rich, slightly thinner sauce. For a dairy-free option, coconut cream is a possible alternative that adds a unique flavor twist.
What can I use if I don’t have Italian sausage?
If you don’t have Italian sausage, ground pork, turkey, or chicken seasoned with Italian herbs and spices can be a good substitute. Just adjust seasoning to taste to keep that signature flavor.
Can I make this recipe vegetarian?
Yes! Replace the sausage with plant-based sausage or hearty vegetables like mushrooms and zucchini for a delicious vegetarian version. Use vegetable broth instead of chicken broth for full compatibility.
How spicy is this recipe?
The spice level is mild by default, but the optional crushed red pepper flakes allow you to add a gentle kick. Feel free to increase or reduce the red pepper according to your preferred heat level.
Final Thoughts
This One-Pot Sausage Pasta Recipe is truly a winner for anyone looking for a fuss-free, flavorful dinner that feels like a warm hug on a plate. It brings together comforting flavors and textures with minimal cleanup, making it perfect for busy nights or cozy weekends alike. Give it a try—you might just find yourself making it again and again!
Print
One-Pot Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pot Sausage Pasta recipe is a quick and hearty meal combining Italian sausage, rigatoni pasta, and a creamy tomato sauce, all cooked together in one pot for easy cleanup. Perfect for a weeknight dinner, it features layers of flavor with garlic, Italian seasoning, and fresh basil.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sausage (casings removed, if using links)
- 1 small sweet onion, diced
- 3 cloves garlic, minced
- ¼ teaspoon dried Italian seasoning
- ⅛ to ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 3 ½ cups low-sodium chicken broth
- 1 cup marinara sauce
- 12 ounces uncooked rigatoni pasta (about ¾ of a box)
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 6 basil leaves, sliced
Instructions
- Cook Sausage and Onion: Warm the olive oil in a large nonstick pot over medium-high heat. Add the Italian sausage and diced onion, breaking up the sausage into small crumbles using a wooden spoon. Cook for about 5 minutes until the sausage is fully cooked and the onion becomes tender. Stir in the minced garlic and cook for about 20 seconds until fragrant. Add the Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir well to combine. Drain off any excess grease from the pot.
- Add Tomato Paste: Stir in the tomato paste thoroughly to coat the sausage and onion, infusing the mixture with rich tomato flavor.
- Simmer Pasta: Pour in the low-sodium chicken broth, marinara sauce, and uncooked rigatoni pasta. Mix everything together and bring the liquid to a boil over medium-high heat. Once boiling, stir the mixture, cover the pot with a lid, and reduce the heat to a gentle simmer. Let it cook for about 14 minutes, stirring occasionally towards the end to prevent the pasta from sticking. The pasta should absorb most of the liquid and be cooked al dente.
- Add Cream and Cheese: Pour in the heavy cream and warm the mixture through for 1 to 2 minutes. Then, stir in the freshly grated Parmesan cheese and sliced basil leaves until fully combined, creating a creamy, flavorful sauce.
- Serve: Remove the pot from heat. Serve the pasta in bowls and offer additional grated Parmesan cheese at the table for extra flavor.
Notes
- Remove excess grease from the sausage after cooking to avoid a greasy pasta sauce.
- Stir the pasta occasionally during simmering to prevent it from sticking to the pot.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- Use low-sodium chicken broth to control salt levels in the dish.
- Freshly grated Parmesan cheese melts better than pre-grated varieties, enhancing the texture and flavor.
