This One-Pot Spicy Italian Sausage Rigatoni pasta recipe is cozy and ridiculously easy. 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 perfect for any night of the week. This recipe yields 8 servings.
One pot meals are the best.
In this recipe, 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 flavorful 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.
Perfect for a busy week night or a lazy weekend.
To Make This One Pot Spicy Italian Sausage Rigatoni You Will Need:
- 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 homemade 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 Recipe:
For this recipe, you will need 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 recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
One Pot Spicy Italian Sausage Rigatoni
Ingredients
- 1 pound hot italian sausage, or use hot italian turkey sausage
- 1 medium shallot, finely diced
- 6 cloves garlic, finely chopped
- 16 ounces rigatoni, I'm using mezzi rigatoni
- 1 teaspoon red pepper flakes
- 4 cups chicken bone broth, or regular chicken broth
- 3 cups marinara
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon unsalted butter
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- In a deep sided skillet, add the Italian sausage. Cook over medium heat, using a a spatula to break up the sausage and cooking until fully cooked and no longer pink. Once browned, drain off any fat if necessary, then add in the shallot and garlic. Stir and cook for 2 minutes or until the shallots have softened.
- Next, add in the rigatoni and red pepper flakes. Pour in the bone broth, marinara and heavy cream. Stir to combine. Cover and increase heat to high and bring to a boil, stirring occasionally. 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 cooked through and tender.
- Once the pasta is cooked, remove off of the heat and add in the grated parmesan cheese and butter. 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.
- See blog post for serving suggestions and storage/reheating instructions.
Notes
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Whole family loved this meal. Flavors were delicious with very few ingredients. And quick to make in between all the Sunday chores. Great recipe and a keeper! Kids already devoured the leftovers today.