It’s 6pm, you’re tired, and everyone’s hungry. This creamy sausage rigatoni is exactly what your family needs tonight. It is warm, filling, and uses only one single pot.
You get a restaurant-quality meal without a sink full of dishes. This recipe delivers a tender pasta texture and a rich, savory sauce. It is the ultimate solution for a busy evening.
Why This Recipe Is a Winner
One-pot meals are a lifesaver for busy weeknights. This recipe uses the pasta starch to make a silky, rich sauce naturally. It feels like a fancy Italian dinner but takes only 30 minutes.
This dish is perfect for a cozy fall night at home. Your kids will love the mild sausage and cheesy finish. You will love how easy it is to clean up later.
Simple Method
You start by browning the sausage right in your big pot. Then, you toss in the pasta and broth together. Everything cooks at once, making it incredibly simple for beginners.
No separate boiling water is required for this dish. You just stir occasionally and watch the sauce thicken. It is a hands-off way to cook delicious pasta.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh spinach for the brightest color and flavor.
- 1 lb bulk mild or spicy Italian sausage
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 pound dried rigatoni pasta
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and cracked black pepper to taste
Step-by-Step
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and no longer pink (approximately 6-8 minutes).
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Incorporate the minced garlic, tomato paste, and red pepper flakes; cook for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
- Pour in the chicken broth and deglaze the bottom of the pot, scraping up all browned bits (fond).
- Add the dried rigatoni and bring the mixture to a rolling boil.
- Reduce heat to medium-low and simmer, uncovered, for 12-14 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid has reduced by two-thirds.
- Stir in the heavy cream and baby spinach; continue to cook for 2 minutes until the spinach has wilted and the sauce has thickened.
- Remove from heat and fold in the grated Parmesan cheese until fully incorporated and creamy.
- Adjust seasoning with salt and pepper before serving immediately.
Best Ways to Enjoy It
Serve this warm in big, shallow bowls. It pairs perfectly with crusty garlic bread and a crisp salad. The bread is great for soaking up extra sauce.
Set the table, light a candle, and enjoy a stress-free dinner. This meal turns a regular Tuesday into something special. Your family will definitely ask for seconds.
Storage & Reheating
Store leftovers in an airtight container for up to three days. Reheat on the stove with a splash of water or broth. This helps the sauce stay creamy and smooth. Microwave in 30-second intervals if you are in a rush. Avoid freezing this dish, as the cream can separate.
Tips for Best Results
- Don’t skip browning the sausage well for extra depth of flavor.
- Avoid overcooking the pasta so it stays nice and firm.
- Use spicy sausage if your family likes a little extra heat.
- Prep your garlic and onion before you start the stove.
- For a cozy winter treat, add extra parmesan cheese on top.
- Stir the pot occasionally to keep the pasta from sticking.
- Deglaze the pot thoroughly to catch every bit of flavor.
Ways to Switch It Up
- Swap the sausage for ground turkey for a lighter dinner option.
- Use gluten-free rigatoni to make this dish gluten-friendly for guests.
- Add sliced mushrooms during the onion step for extra earthy flavor.
- Use kale instead of spinach for a heartier, seasonal green.
Common Questions
Can I make this ahead of time?
This pasta is best served fresh for the creamiest texture. However, you can prep the onion and garlic in advance. This saves you valuable time during the busy dinner rush.
What if my sauce is too thick?
Simply stir in a small splash of chicken broth or water. Do this one tablespoon at a time until it reaches your liking. This will loosen the sauce without losing the flavor.
Is this recipe kid-friendly?
Yes, most kids love the mild sausage and cheesy pasta. If your kids are sensitive to spice, omit the pepper flakes. It remains a satisfying and gentle meal for little ones.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Alex
Ingredients
- 1 lb bulk mild or spicy Italian sausage
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 pound dried rigatoni pasta
- 4 cups low -sodium chicken broth
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and cracked black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and no longer pink (approximately 6-8 minutes).
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Incorporate the minced garlic, tomato paste, and red pepper flakes; cook for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
- Pour in the chicken broth and deglaze the bottom of the pot, scraping up all browned bits (fond).
- Add the dried rigatoni and bring the mixture to a rolling boil.
- Reduce heat to medium-low and simmer, uncovered, for 12-14 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid has reduced by two-thirds.
- Stir in the heavy cream and baby spinach; continue to cook for 2 minutes until the spinach has wilted and the sauce has thickened.
- Remove from heat and fold in the grated Parmesan cheese until fully incorporated and creamy.
- Adjust seasoning with salt and pepper before serving immediately.
