One Pot Italian Sausage Rigatoni
Servings: 8 people
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage casings removed
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ cup tomato paste
- 1 pound rigatoni pasta uncooked
- 1 can (28 oz) diced tomatoes
- 1 jar (24 oz) marinara sauce
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
- Fresh basil chopped (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the garlic, Italian seasoning, and red pepper flakes and cook for 1-2 minutes, until fragrant.
- Add the tomato paste and cook for 1-2 minutes, stirring constantly.
- Add the rigatoni, diced tomatoes (do not drain), marinara sauce, and chicken broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover with a lid and cook for 15-20 minutes, stirring every few minutes, until the pasta is cooked al dente and the sauce has reduced and thickened.
- When the pasta is cooked, remove the pot from the heat. Stir in the heavy cream and parmesan cheese. Season with salt and pepper, to taste.
- Garnish with fresh basil, optional. Serve warm.
Notes
Servings: Serving size is based on 2 ounces of pasta (dry) per person.
Storage: Store leftover sausage rigatoni in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm the pasta in a saucepan over low heat, adding a splash of broth or cream if the sauce has thickened.
Freezer: Freeze the cooled pasta in a freezer-safe container for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating. The cream sauce may separate slightly after freezing, but stirring while reheating helps bring it back together.
