Name: One-Pot Creamy Sausage Rigatoni Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 cloves garlic, minced or left whole for a rustic touch; 2 teaspoons chili flakes (or to taste); 1 teaspoon Italian seasoning; 1/2 pound ground Italian sausage; 1/4 cup chopped sun-dried tomatoes; 2 teaspoons Calabrian chili (optional); 1 cup white wine; 4 cups heavy cream (or substitute with 2 cups cream and 2 cups milk); 1/2 cup crushed tomatoes; 1 pound rigatoni, cooked according to the package directions; 1/4 cup grated Parmesan cheese; Kosher salt and freshly cracked black pepper, to taste

Jump to Recipe· 4.8 from 31 reviews

If you’re craving a cozy, comforting pasta dish that comes together easily without juggling multiple pots, my One-Pot Creamy Sausage Rigatoni Recipe is going to be your new best friend. I love how it’s rich, spicy, and creamy all at once, perfect for those busy weeknights when you want something truly delicious without spending hours in the kitchen. The beauty of this dish is in its simplicity—just one pot and your taste buds are in for a treat.

What I really adore about this One-Pot Creamy Sausage Rigatoni Recipe is how the flavors meld so beautifully — spicy Calabrian chili, sun-dried tomatoes, and Italian sausage swimming in a creamy sauce that hugs every rigatoni tube. It’s a great way to impress family or friends without breaking a sweat, and it even reheats wonderfully. Trust me, once you try this, it’ll be a staple in your recipe rotation.

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Why This Recipe Works

One-Pot Convenience: Everything cooks in the same pan, meaning less cleanup and a faster weeknight dinner.
Bold Flavor Profile: The combination of Italian sausage, chili flakes, and sun-dried tomatoes creates a complex, spicy, and savory sauce.
Creamy Texture: Heavy cream and Parmesan cheese make the sauce irresistibly silky and rich without being overly heavy.
Flexible Ingredients: You can easily swap cream with milk or adjust spice levels, making it adaptable to your tastes and pantry.

A light blue pot sits on a stove with a white marbled surface, filled with rigatoni pasta coated in a creamy orange sauce mixed with small bits of browned meat. The pasta tubes are thick, ridged, and well-coated, showing a smooth, glossy texture. A wooden spoon is partially lifted from the pot, carrying a scoop of the saucy pasta, with the woman's hand holding it not visible but implied. The pot’s interior shows some sauce splashes around the edge, contrasting the creamy pasta layer filling the pot about three-quarters full. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This One-Pot Creamy Sausage Rigatoni Recipe uses carefully chosen ingredients that blend to create a flavorful, creamy, and slightly spicy sauce. I always remind myself to pick fresh sausage and quality Parmesan — it truly elevates the dish.

Olive oil: Perfect for sautéing onions and sausage, it adds a subtle fruity base and helps develop flavor.
Onion: Finely diced so it melts into the sauce, giving sweetness and depth.
Garlic: Adds a nice aromatic punch; whole cloves give a mild flavor if you prefer subtlety.
Chili flakes: Bring just the right amount of heat; you can adjust depending on your spice tolerance.
Italian seasoning: A simple way to infuse herbs like oregano and basil without fiddling with multiple spices.
Ground Italian sausage: Provides meaty richness and spices that form the backbone of the sauce.
Sun-dried tomatoes: Add a tangy, slightly sweet chewiness for extra umami.
Calabrian chili: Optional, but if you love heat like I do, this gives a smoky, spicy depth.
White wine: Brightens the sauce and helps dissolve those delicious browned bits stuck to the pot.
Heavy cream: Makes the sauce creamy and luxurious; I sometimes use half cream, half milk for a lighter feel.
Crushed tomatoes: Adds acidity and body balancing the cream’s richness.
Rigatoni: The ridges and tube shape are perfect to soak up the sauce inside and out.
Parmesan cheese: Melts into the sauce for salty, nutty flavor and a lovely finish.
Kosher salt and black pepper: Essential for balancing all the flavors to perfection.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with this One-Pot Creamy Sausage Rigatoni Recipe depending on the season or mood. Spices and add-ins are super easy to swap for a personalized touch, and it’s forgiving enough that you can experiment without stress.

Mild Version: I dial down the chili flakes and skip the Calabrian chili when cooking for little ones or spice-sensitive guests.
Veggie Boost: Toss in some spinach or kale at the last minute, just to sneak in freshness and color.
Dairy Alternative: For a lighter twist, replace half the heavy cream with whole milk. It’s still creamy but less rich.
Gluten-Free: Use gluten-free rigatoni and check your sausage ingredients — it works great and satisfies those avoiding gluten.

Step-by-Step: How I Make One-Pot Creamy Sausage Rigatoni Recipe

Step 1: Sauté the Flavor Base

Start by heating olive oil in a large pot over medium heat. Add finely diced onion and let it soften gently for about 4 minutes — you’re aiming for tender, translucent onions without browning. Then toss in your garlic, chili flakes, and Italian seasoning and cook for just 30 seconds until fragrant. I’ve learned from experience that too long here can burn the garlic, and trust me, that’ll throw off your sauce’s flavor.

Step 2: Brown the Sausage

Add the ground Italian sausage right into the pot. Use your spoon or spatula to break it up into small pieces and cook for around 7 to 8 minutes until it’s nicely browned and cooked through. This step layers in tons of savory flavor—don’t rush it. I like to let it get a bit caramelized for that perfect depth.

Step 3: Build the Spicy Tomato Sauce

Stir in chopped sun-dried tomatoes and Calabrian chili (if you’re using it) to give the sauce tang and heat. Then pour in the white wine and use your spoon to scrape all those delicious browned bits off the bottom of the pot. This deglazing step is crucial—it’s where you scoop up flavor that would otherwise be lost!

Step 4: Make It Creamy

Now, pour in the heavy cream and crushed tomatoes. Give everything a good stir and bring the sauce to a boil before lowering to a simmer. Let it cook gently for 5 to 8 minutes to allow flavors to meld and the sauce to thicken slightly. This simmer is my favorite moment — the kitchen smells amazing, and you know dinner’s almost ready.

Step 5: Finish with Pasta and Cheese

Finally, stir in cooked rigatoni and grated Parmesan cheese. Toss everything together so every rigatoni tube is coated in that luscious sauce. Season generously with kosher salt and freshly cracked black pepper to taste, and you’re good to go. Serve it up steaming hot and watch the smiles happen instantly.

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Pro Tips for Making One-Pot Creamy Sausage Rigatoni Recipe

Don’t Skip Deglazing: Scrape the pan after adding wine to capture all those flavorful bits stuck to the bottom.
Use High-Quality Sausage: I’ve found that fresh, good-quality Italian sausage makes a huge difference in depth of flavor.
Cook Pasta Al Dente: Since you’ll toss pasta into the sauce at the end, cooking it a little firmer keeps the texture perfect.
Adjust Spice Gradually: Start with less chili and add more to taste – you can always turn up the heat but not reverse it!

How to Serve One-Pot Creamy Sausage Rigatoni Recipe

The image shows a close-up view of rigatoni pasta covered in a creamy orange sauce, mixed with small bits of what looks like cooked minced meat and small pieces of sun-dried tomatoes. The pasta pieces are thick, ridged, and tubular, all coated evenly with the sauce that gives a smooth and slightly glossy texture. The pasta fills most of a large white cooking pot with a dark handle edge visible on the right side. The background shows a stove surface with a hint of a burner grate and a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this sausage rigatoni with a sprinkle of extra grated Parmesan and a few fresh basil leaves for color and a pop of freshness. If you want a little crunch, some toasted pine nuts work beautifully, too. A drizzle of good olive oil at the end always feels like a chef’s secret touch.

Side Dishes

Simple side salads with a lemon vinaigrette cut through the richness nicely, and crusty bread is a must to mop up every last bit of sauce. Roasted or steamed vegetables like green beans or broccoli also make a great pairing for those wanting some extra greens on the side.

Creative Ways to Present

I’ve served this One-Pot Creamy Sausage Rigatoni Recipe in a big rustic bowl for casual family dinners, but for special occasions, plating it individually with fresh herbs and a Parmesan crisp on top looks stunning and feels extra fancy. The contrast of textures really wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the flavors actually get better after a day. It keeps really well for about 3 to 4 days. Make sure to cool it before refrigerating to preserve the creamy texture nicely.

Freezing

I’ve frozen this dish successfully by portioning it before freezing—just reheat gently and stir well. Cream-based sauces can sometimes separate when frozen, but reheating slowly on the stove with a splash of cream or milk helps bring it back to life.

Reheating

When reheating leftovers, I use low heat and add a little milk or cream to loosen the sauce, stirring frequently. Microwaving works too, but be sure to heat in short bursts to avoid curdling and stir in between.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rigatoni is ideal because its ridges trap the sauce beautifully, you can substitute with penne, ziti, or even fusilli. Just make sure to adjust the cooking time accordingly to keep the pasta al dente for tossing in the sauce later.
Is it possible to make this recipe dairy-free?

Yes! Replace the heavy cream with coconut cream or a cashew cream alternative, and swap Parmesan for a dairy-free cheese or nutritional yeast. Keep in mind this will subtly change the flavor and texture, but it’s a great option for dairy-free diets.
How spicy is the One-Pot Creamy Sausage Rigatoni Recipe?

The heat level depends on how much chili flakes and Calabrian chili you add. I usually keep it moderately spicy to suit most palates, but you can easily adjust it up or down. Removing chili flakes or skipping Calabrian chili altogether will tame the spice.
Can I make this recipe ahead of time?

Yes! You can prepare the sauce and cook the pasta in advance, then combine just before serving. It reheats very well and is perfect for meal prep. Just keep the pasta separate if you want to avoid it getting mushy before serving.

Final Thoughts

Honestly, this One-Pot Creamy Sausage Rigatoni Recipe holds a special place in my heart — it’s the kind of dinner that feels like a warm hug after a long day. The ease of making it in one pot, paired with its bold, creamy flavors, means I always keep the ingredients on hand. I hope you enjoy making it as much as I do because it’s a total crowd-pleaser and will quickly become a go-to comfort meal in your home.