Creamy Sausage Rigatoni (One-Pan, 30-Minute Meal)
This Creamy Sausage Rigatoni is a weeknight hero—rich, comforting, and made entirely in one pan in just 30 minutes. Savory Italian sausage, al dente rigatoni, and a luscious creamy tomato sauce come together with garlic and herbs for a restaurant-quality pasta you can pull off any night of the week. Minimal prep, easy cleanup, maximum flavor.
Ingredients
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1 tablespoon olive oil
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15 oz Italian sausage, crumbled
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8 oz rigatoni, uncooked
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1 cup chicken broth
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1 cup heavy cream
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4 cloves garlic, minced
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1 teaspoon Italian seasoning (or Herbs de Provence)
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15 oz tomato sauce (pasta sauce or marinara)
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5 oz fresh spinach
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Salt and coarsely ground black pepper, to taste
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Red pepper flakes, to taste
Instructions
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Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
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Add the crumbled sausage and cook for about 5 minutes, breaking it up, until fully cooked. Drain excess grease if needed.
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To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
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Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
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Add spinach and cook for a couple of minutes until wilted.
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Optional: Remove from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir.
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Cook a bit longer if you prefer a thicker sauce. Remove from heat and season with salt, black pepper, and red pepper flakes to taste.
Notes
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Salt wisely: Italian sausage can be salty—taste before adding extra salt.
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Spice it up: Use spicy Italian sausage or add extra red pepper flakes.
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Cream swap: Half-and-half works, but the sauce will be lighter.
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Extra richness: Finish with a knob of butter or grated Parmesan (optional).
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Pasta swaps: Penne or ziti work well if you don’t have rigatoni.