One-Pot Creamy Sausage Rigatoni
A comforting and flavorful dish that combines sausage with a creamy sauce and rigatoni pasta, all cooked in one pot for minimal cleanup.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
Ingredients
Ingredients
- 1 pound Italian sausage Remove casing and crumble into bite-sized pieces.
- 12 ounces rigatoni pasta Can substitute with penne or fusilli.
- 1 tablespoon olive oil Used to sauté the sausage.
- 1 medium onion, finely chopped Adds sweetness and depth.
- 3 cloves garlic, minced Provides aroma and flavor.
- 1 cup chicken broth Choose low-sodium for better control over saltiness.
- 1 cup heavy cream Creates a rich and velvety sauce.
- 1 cup grated Parmesan cheese Freshly grated for best flavor.
- 1 teaspoon Italian seasoning A blend of dried herbs.
- to taste salt and pepper Essential for seasoning.
- for garnish fresh parsley, chopped Adds color and freshness.
Instructions
- Gather all your ingredients and measure them out for smoother cooking.
- In a large pot, heat olive oil over medium heat. Add crumbled sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside, leaving drippings in the pot.
- Add chopped onion to the pot and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Return the cooked sausage to the pot. Pour in chicken broth and add rigatoni pasta. Stir well and bring to a boil.
- Once boiling, reduce heat to low and cover. Let simmer for 12-15 minutes until pasta is al dente and most liquid is absorbed.
- Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Mix until cheese is melted and sauce is creamy. Adjust consistency with additional broth if needed.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let sit for a couple of minutes. Garnish with chopped parsley before serving.
Notes
This dish can be customized with different proteins, vegetables, or cheeses based on preference.