Description
This One Pot Spicy Rigatoni is a flavorful Italian dish combining al dente rigatoni pasta with a rich and creamy spicy sausage tomato sauce. It features sautéed onions, garlic, and spicy Italian sausage simmered in crushed tomatoes and chicken broth, finished with heavy cream and Parmesan cheese for a luscious texture. Garnished with fresh basil, this hearty and comforting meal delivers a perfect balance of heat and creaminess all cooked conveniently in one pot.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce and Meat
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound spicy Italian sausage, casings removed
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Toppings
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook Rigatoni: In a large pot, bring water to a rolling boil and add a generous dash of salt. Cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Onions: Using the same pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 3 to 4 minutes.
- Add Garlic: Add the minced garlic to the pot and continue to sauté for approximately 30 seconds until fragrant but not browned.
- Cook Sausage: Add the spicy Italian sausage to the pot, breaking it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 5 to 7 minutes.
- Toast Red Pepper Flakes: Stir in the red pepper flakes and let them cook for about one minute to release their flavor into the mixture.
- Add Liquids: Pour in the crushed tomatoes and chicken broth, stirring well to combine. Bring the sauce to a gentle simmer.
- Incorporate Cream and Season: Lower the heat to low and stir in the heavy cream. Season the sauce with salt and pepper to your preference.
- Combine Pasta and Sauce: Return the cooked rigatoni to the pot and toss thoroughly to coat each piece evenly with the spicy sauce.
- Melt Parmesan: Stir in the grated Parmesan cheese until it is completely melted and incorporated, adding richness to the sauce.
- Serve and Garnish: Serve the spicy rigatoni hot, garnished with fresh basil leaves for added aroma and color. Enjoy!
Notes
- You can adjust the red pepper flakes to control the level of spiciness according to your taste.
- For a vegetarian version, substitute the spicy Italian sausage with plant-based sausage or omit it entirely and add extra vegetables.
- Use gluten-free rigatoni pasta if you need a gluten-free meal option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thicker sauce, simmer it uncovered after adding the liquids until it reduces to your desired consistency.
