Rich, hearty, and irresistibly creamy, this One-Pot Creamy Sausage Rigatoni brings together comfort and convenience in the best way possible. Perfect for busy weeknights or when you crave something indulgent without the fuss, this dish marries bold Italian sausage with a velvety tomato cream sauce, all clinging to perfectly cooked rigatoni. The best part? It all comes together in just one pot, making cleanup a breeze.

Every bite bursts with layers of flavor—from the spicy sausage and aromatic garlic to the tang of tomato and the subtle richness of heavy cream and parmesan. Fresh basil adds a final touch of brightness, creating a balanced, satisfying pasta experience that feels both homey and gourmet.

Ingredients for this One-Pot Creamy Sausage Rigatoni

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, casings removed)
1 small onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon Italian seasoning
1 (14.5 oz) can crushed tomatoes
2 cups chicken broth
1/2 cup heavy cream
12 oz rigatoni pasta (uncooked)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, for garnish
Chopped parsley (optional, for garnish)

Step 1: Brown the Sausage

Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-6 minutes. Remove excess grease if necessary.

Step 2: Sauté Aromatics

Add chopped onion to the pot and cook for 2-3 minutes until softened. Stir in garlic, red pepper flakes (if using), and Italian seasoning. Cook until fragrant, about 30 seconds.

Step 3: Add Liquids and Pasta

Pour in the crushed tomatoes and chicken broth, stirring to combine. Stir in the rigatoni pasta and bring to a gentle boil. Reduce heat to a simmer and cover the pot.

Step 4: Simmer and Stir

Cook the pasta, stirring occasionally to prevent sticking, for 12-15 minutes or until the pasta is al dente and has absorbed most of the liquid.

Step 5: Finish with Cream and Cheese

Stir in the heavy cream and grated Parmesan cheese. Simmer uncovered for an additional 2-3 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.

Step 6: Garnish and Serve

Remove from heat and top with fresh basil and chopped parsley. Serve immediately while hot and creamy.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, you can substitute rigatoni with penne, ziti, or even fusilli. Just keep an eye on the cooking time as it may vary slightly.

What if I don’t have heavy cream?

You can swap heavy cream for half-and-half or full-fat milk, but note that the sauce may be slightly thinner and less rich.

Is this recipe spicy?

That depends on the sausage and whether you use red pepper flakes. Opt for mild sausage and omit the flakes for a milder version.

Can I add vegetables to this dish?

Absolutely. Spinach, mushrooms, or bell peppers are great additions. Add them when sautéing the onions for best texture.

Can this be made vegetarian?

Yes. Use a plant-based sausage and substitute vegetable broth for chicken broth. The rest of the recipe remains the same.

How can I thicken the sauce more?

Let the pasta simmer uncovered a bit longer after adding the cream and cheese. You can also stir in a tablespoon of cream cheese for extra richness.