Home Kitchen One Pot Spicy Italian Sausage Rigatoni

This One-Pot Spicy Italian Sausage Rigatoni pasta recipe is comforting and ridiculously straightforward. Browned hot Italian sausage, shallots and garlic simmer with rigatoni pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish dependable for any night of the week. This method yields 8 servings.

One pot meals are the dependable.

In this dish, I combined my love for pasta alla vodka with inspiration from this one-pot cheesy chicken pasta. And the result is epic. In this incredibly well-seasoned and simple recipe, browned italian sausage (use turkey or pork!) is combined with shallots and garlic and cooked until soft and aromatic. Then toss with (uncooked) rigatoni, red pepper flakes and simmer in bone broth, marinara snd heavy cream until the pasta is perfectly tender. Finish it off with Parmesan cheese, a little butter and serve with more parmesan cheese, red pepper flakes and lots of thinly sliced fresh basil over top.

Reliable for a busy week night or a lazy weekend.

To cook this One Pot Spicy Italian Sausage Rigatoni Set out:

• hot italian sausage – Or substitute with mild Italian sausage or hot italian turkey sausage.
• shallot – Lends delicate and sweet onion flavor.
• garlic (fresh) – Adds distinct punchy flavor.
• rigatoni pasta – I personally like to use mezzi rigatoni but any will do! I’ve linked to mine in the recipe at the bottom of this post.
• red pepper flakes – Adds additional heat and flavor.
• bone broth – Adds rich flavor and added protein.
• marinara – Use from-scratch or store-bought. If using store-bought, I like Mezzetta! (not sponsored)
• heavy cream – Lends rich creaminess.
• parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
• butter – Adds richness, flavor and helps unify the sauce.
• kosher salt – Enhances the flavors of the dish.
• freshly ground black pepper – Adds some subtle bite and flavor.

What Pasta To Use In This dish:

For this method, gather 1 pound of rigatoni. I’m using mezzi (or mezze) rigatoni, however any will do. I’ve linked to the pasta I used in the recipe printable at the bottom of this post.

Brown the Sausage:

In a deep sided skillet, add 1 pound hot Italian sausage.

Cook over medium heat, using a a spatula to break up the sausage and cooking until no longer pink.

Build the Pasta Dish:

Once browned, drain off any fat if necessary, then add in 1 medium shallot and 6 cloves chopped cloves of garlic.

Stir and cook for 2 minutes or until the shallots have softened.

Next, add in 1 pound rigatoni and 1 teaspoon red pepper flakes.

Pour in 4 cups chicken bone broth, 3 cups marinara and 1/2 cup heavy cream.

Stir to combine.

Cover and increase heat to high and bring to a boil. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is tender.

Once the pasta has cooked, add in 1/2 cup freshly grated parmesan cheese and 1 tablespoon butter and stir to combine.

Lastly, taste and season with kosher salt and freshly ground black pepper if desired.

Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.

What to Serve With This Pasta Dish:

• garlic bread – Any of these recipes will do.
• salad – Any simple salad will work, but I especially love this La Scala Chopped Salad.

Have Leftovers?

Allow to cool completely before storing in an air-tight container. Refrigerate for up to 5 days. To reheat, add to a saucepan and slowly reheat over low to medium-low. Or microwave until warm/hot.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!