Name: Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage (mild or spicy), casings removed; 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups chicken broth; 1 teaspoon dried Italian herbs; Salt and black pepper, to taste; Chopped fresh parsley, for garnish

Oh Hey, Have You Tried Creamy Sausage Rigatoni Yet?

Let me tell you, this is the sort of meal that’s rescued more of my frantic Tuesdays than I care to admit. One pot—no joke, just the one messy pan. Honestly, the first time I made this creamy sausage rigatoni, I accidentally grabbed the mild sausage instead of the spicy one (story of my life), and I ended up liking it way more. There’s just something about the combo of sausage, cream, and those chunky rigatoni tubes that feels like a big warm hug after a day that’s gone sideways. And, if I’m being totally honest? I once made this while half-watching reruns of Taskmaster and it STILL turned out. Miracles happen in small kitchens, I guess!

Why I Can’t Stop Making This (And You Probably Won’t Either)

I make this when my brain just says “nope” to another complicated dinner. My family, even the “I don’t eat anything remotely green” crowd, goes nuts for this because it’s cheesy, hearty, and not a single soul at the table even peeks at their phones. (Alright, that’s a lie. But they do look up at least once for seconds.) Also, nothing cleans up faster than a one-pot meal—except maybe ordering takeout, but my wallet and I are not on speaking terms when that happens. Sometimes the pasta sticks a bit if I get distracted, but eh, those crispy edges are the cook’s treat.

The (Very Forgiving) Ingredients List

1 lb (about 450g) rigatoni pasta (penne works in a pinch—my neighbor swears by ziti, but I’ve never tried. Yet.)
1 lb (450g) Italian sausage (mild or spicy, dealer’s choice. Chicken sausage is fine too. Once, I used vegan sausage for a friend; it was…surprisingly okay?)
1 onion, chopped (red or yellow—honestly, whatever rolls out of the veg drawer)
3–4 cloves garlic, minced (or use the jarred stuff if you must; no judgment here—some nights, you just can’t be fussed)
2 cups (about 475ml) chicken broth (I’ve used veggie—my gran always used bouillon cubes)
1 cup heavy cream (a bit less if you’re feeling virtuous, though “light cream” didn’t wow me)
1 can (14 oz/400g) diced tomatoes (sometimes I use the ones with Italian herbs—fancy, right?)
1 cup shredded mozzarella (or whatever melty cheese is lonely in your fridge)
1/2 cup grated parmesan (pro tip: pre-grated is fine, but freshly grated makes it feel twice as posh)
1 tsp dried Italian herb mix
Salt & pepper—I never measure, just a few sprinkles
Optional: A handful of fresh spinach or basil. My kids complain, but I sneak it in anyway

Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal)

How I Actually Make It (With Distractions)

Brown the sausage & onion. In a good-sized pot (like, the one you boil soup in), toss in the sausage (no need to slice, just break it up as it cooks), onion, and a pinch of salt. Cook over medium-high until it’s all browned and smells incredible. I’ll admit, this is where I usually sneak a sample or two. (Careful: hot!)
Garlic time. Chuck in the garlic and give it a quick stir, maybe a full minute until fragrant—but don’t burn it; burnt garlic is the worst.
Make it cozy. Pour in your broth, cream, and the tomatoes (juice and all). Scrape up any browned bits from the bottom—flavor gold, that stuff.
Add pasta. Dump the rigatoni right in. Honestly, it looks a bit weird right now, but trust me. Stir well, make sure the noodles are mostly covered (if they’re not, add another splash of broth or water).
Simmer away. Put the lid on (slightly askew, if you’re in my house; our pot lid never fits), lower the heat, and let it gently bubble, giving it a stir now and then. Should take about 12–15 minutes—test a noodle at 10 minutes just to be safe.
Creamy finish. Once the pasta’s al-dente and the sauce has thickened up, stir in the mozzarella and parmesan. This is when it gets that lush, creamy texture. Taste and add salt/pepper. I try not to eat half at this point. Try, I said.
(Optional) Green stuff. If you’re using spinach or basil, stir it in now until wilted. Or don’t. It’s your kitchen.
Let it rest. Take the pot off the heat and let it sit for a few minutes—the sauce thickens up as it “chills out.” Top with more cheese if you’re feeling wild.

What I Figured Out the Hard Way (Notes)

If you use pre-cooked sausage, skip straight to softening the onion. Actually, I find it works better if you slice that sausage in half and get a bit of color on it in the pan anyway. On second thought, you do you!
Pasta shapes matter less than I thought—but tiny pasta cooks much faster, so watch it, or you’ll have mush.
This sauce thickens a lot as it cools. If it’s too gloopy, a glug of milk or a bit of reserved broth works wonders.
I once left it on the stove too long and the bottom got brown and crispy. Not ideal, but my brother called those the “secret bonus bits.”

If You Want to Tweak It (Variations I Actually Tried)

Subbing in smoked sausage is a fun move—almost like a Cajun pasta, but not spicy unless you want it.
Vegetarian? Use veggie sausage and veggie stock. Not my favorite, but my friend Lindsay swears by it for potlucks.
I tried adding peas once…the result: mushy peas. Did not repeat. Ever.
For a little zip, I sometimes stir in a pinch of chili flakes or a squeeze of lemon at the end. A happy little accident.

Wait, Do I Need Fancy Gear?

All you really need is a big, sturdy pot. (I have a battered Dutch oven that’s survived three moves and at least one questionable roommate.) If you don’t have a lid, just use a baking sheet—done that more than once with no crisis. This Dutch oven list on Serious Eats is my go-to whenever someone asks; those things last forever if you treat them right.

Will It Last in the Fridge? Maybe. Maybe Not.

If you miraculously have leftovers, store them in an airtight container in the fridge. Good for about 3 days. (Though, honestly, in my house it never lasts more than a day—my teenager has radar for leftovers.) Reheat with a splash of broth or milk; otherwise, it gets a bit thick. Freezer? You can freeze it, but the pasta’s texture gets a bit dodgy. Just my two cents.

How I Serve This (With a Twist, Sometimes)

We’re purists—just bowls and spoons, preferably in front of a cozy TV show. Sometimes garlic bread (like this ridiculously good homemade version) on the side, or occasionally a quick salad if I remember. If you want to get a bit posh, good crusty bread for dunking makes you look like you know what you’re doing, trust me.

Things I Learned the Messy Way (Pro Tips)

Okay, so once I tried rushing the pasta part and it ended up with unevenly cooked noodles—some softer, some like little rocks. Just be patient—stir and check. If it looks a bit dry, add more broth as you go. Too much liquid? Just let it bubble without the lid for a few minutes. Sorted.
Stir often, especially once the pasta gets going; otherwise, it might stick. Not the end of the world, but who wants to chisel dinner out of a pot?
If you’re grating parmesan, do that fresh right over the pot. The aroma alone is worth it. (Once bought the pre-grated stuff, still good, but less wow factor.)

FAQ (Yup, People Actually Ask These)

Can I use gluten-free pasta? Yep! (But keep an eye on it, since it cooks a bit quicker and can get mushy. I’ve made this with Barilla gluten-free and it’s solid.)
What if I don’t have heavy cream? In a pinch, you can use half-and-half, though it’s slightly less rich; milk + a spoonful of cream cheese kinda works too (that was a weird day—turned out all right).
Can I make it ahead? Sure thing. I think it tastes even better the next day—though the pasta soaks up more sauce, so add a splash of milk when you reheat. Cold from the fridge isn’t half bad, either. Is that weird?
Can I bake this with more cheese on top? Ha! Go for it. Just toss in a baking dish, top with cheese, and broil until golden and bubbly. More cheese is almost always a good thing.
What’s the best sausage to use? I like spicy Italian, but honestly, whatever’s on sale usually lands in my pot. (Oddly, turkey sausage works better than I thought, but don’t quote me on that.)

Oh, before I forget—I once accidentally grabbed sweet basil instead of the usual Italian herb blend and the result was amazing. Sometimes you just stumble on something new, you know? If you want more one-pot ideas, I often browse Budget Bytes’ one-pot recipes when inspiration’s hiding (which, let’s be real, is most Thursday nights).

Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal)