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 package directions; 1/4 cup grated Parmesan cheese; Kosher salt and freshly cracked black pepper, to taste

Jump to Recipe· 4.9 from 4 reviews

If you’re craving a creamy, comforting pasta dish that doesn’t require a dozen pots and pans, this One-Pot Creamy Sausage Rigatoni Recipe is going to become your new go-to. I love how everything simmers together in one pot, allowing the flavors to marry beautifully while saving you from dreaded dish duty. It’s rich, spicy, and satisfying — perfect for weeknight dinners when you want something fancy enough to impress but simple enough to make after work.

What I really adore about this One-Pot Creamy Sausage Rigatoni Recipe is how versatile it is. Whether you’re cooking for a crowd or meal prepping for the week, this creamy sausage pasta hits all the notes: spicy, savory, and decadently creamy. Plus, with ingredients like sun-dried tomatoes and Calabrian chili kicking things up a notch, it’s a dish that feels special but comes together really easily.

❤️

Why This Recipe Works

One-Pot Convenience: Everything cooks in a single pot, making prep and cleanup a breeze.
Rich, Layered Flavors: The sausage, chili flakes, and sun-dried tomatoes create a complex flavor profile that’s bold yet comforting.
Creamy Comfort: Heavy cream and Parmesan make this pasta irresistibly silky without being overly heavy.
Customizable Heat: You control the spice level by adjusting chili flakes and Calabrian chili, perfect for everyone’s palate.

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

Each ingredient in this One-Pot Creamy Sausage Rigatoni Recipe plays a part in building a balanced, harmonious dish. From the savory sausage to the tangy sun-dried tomatoes, these components blend to deliver flavor and texture in every bite. When shopping, I always look for quality sausages and ripe sun-dried tomatoes to maximize freshness and depth.

Olive oil: Use a good quality extra virgin variety for fragrant sautéing.
Onion: Adds sweetness and depth; finely diced for even cooking.
Garlic: Provides that aromatic backbone, use whole cloves if you want rustic bites.
Chili flakes: Bring heat; adjust to your spice tolerance.
Italian seasoning: Offers classic herb notes like oregano and basil to tie the dish together.
Ground Italian sausage: The star protein, spicy and packed with flavor.
Sun-dried tomatoes: Intense, slightly tangy sweetness that cuts through the creaminess.
Calabrian chili (optional): Adds smoky, fiery depth if you like it hot.
White wine: Deglazes the pan and adds acidity to balance richness.
Heavy cream: Creates the lush, velvety sauce; can be mixed with milk if you prefer lighter.
Crushed tomatoes: Adds a subtle tang and color, rounding out the sauce.
Rigatoni pasta: Its ridges and tube shape trap the sauce perfectly.
Parmesan cheese: A salty, nutty finish that melts into the sauce.
Salt & pepper: Essential for seasoning and bringing all flavors forward.

📝

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

One of the things I appreciate most about this One-Pot Creamy Sausage Rigatoni Recipe is how easy it is to make your own. Over time, I’ve added little touches here and there based on what I’m in the mood for or what’s in the pantry, and I encourage you to do the same!

Substitute sausage type: I love swapping Italian sausage for spicy chorizo or turkey sausage when I want a different flavor or lighter option.
Swap pasta shapes: While rigatoni works best to hold the sauce, penne or ziti are great alternatives if you don’t have rigatoni on hand.
Dairy swap: For a lighter version, mixing half cream and half whole milk keeps creaminess but lowers richness.
Add veggies: Feel free to toss in some baby spinach or mushrooms towards the end for extra nutrition and texture.

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

Step 1: Sauté Your Aromatics with Care

Start by heating olive oil in a large pot over medium heat. Add your finely diced onion and allow it to cook for about 4 minutes until it softens but doesn’t brown. This helps build a mellow sweetness that’s the foundation of the sauce. Then, toss in your garlic along with the chili flakes and Italian seasoning—cook these for just 30 seconds until fragrant. Don’t rush here; this step wakes up the flavors, and you want to avoid burning the garlic, as it can get bitter quickly.

Step 2: Brown the Sausage Perfectly

Add the ground Italian sausage to the pot and use your spoon or spatula to break it up into bite-size pieces. This is where the magic really starts—you want to brown the sausage evenly, which takes about 7 to 8 minutes. I usually keep the heat on medium to medium-high and stir frequently to prevent sticking or burning. You’ll know it’s done when the sausage is no longer pink and starts getting a bit caramelized, which amps up the flavor.

Step 3: Build the Sauce Base

Once the sausage is browned, stir in the sun-dried tomatoes and Calabrian chili (if using). These add a punch of umami and heat that really define this dish. Pour in the white wine and give the pan a good scrape with your spoon to loosen any browned bits from the bottom—that’s where most of the flavor hangs out. Let the wine reduce slightly for a minute or two before adding your heavy cream and crushed tomatoes. Bring everything to a gentle boil and then reduce to a simmer for about 5 to 8 minutes until the sauce thickens and melds together beautifully.

Step 4: Finish with Rigatoni & Cheese

Finally, stir in your cooked rigatoni pasta and sprinkle in the grated Parmesan cheese. The cheese melts right into the hot sauce, giving it an irresistible richness. Season with kosher salt and freshly cracked black pepper to taste—you might find you need a good pinch to balance the cream and sausage flavors. Give everything a final stir, then serve warm. I promise this is the kind of dish that tastes even better the next day.

💡

Pro Tips for Making One-Pot Creamy Sausage Rigatoni Recipe

Brown the sausage thoroughly: I learned that taking the time to get some color on the sausage enhances the flavor immensely—don’t rush this step!
Don’t skip deglazing: Pouring in the white wine and scraping up the bits from the bottom lifts all those tasty browned bits into the sauce for extra depth.
Mix cream and milk: When I want it a bit lighter, combining half cream and half milk keeps the sauce silky but less heavy without sacrificing flavor.
Cook pasta just right: To avoid mushy rigatoni, cook the pasta according to package instructions and drain well before adding it to the sauce.

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 topping this creamy sausage rigatoni with freshly chopped parsley or basil for a pop of freshness and color. A sprinkle of extra Parmesan or a drizzle of good quality olive oil also elevates the dish. If you’re a fan of heat, a few extra chili flakes on top can add that perfect final kick.

Side Dishes

Since this pasta is so rich, I usually serve it alongside something green and crisp like a simple mixed greens salad with a lemon vinaigrette. Garlic bread also pairs wonderfully, perfect for mopping up every last bit of that dreamy sauce. Roasted or steamed vegetables like broccoli or asparagus add a nice balance too.

Creative Ways to Present

For a special occasion, I’ve served this One-Pot Creamy Sausage Rigatoni Recipe in individual rustic bowls sprinkled with microgreens for a touch of elegance. Another fun idea is to bake it briefly in the oven with extra mozzarella on top for a golden, bubbly crust—like a cozy baked pasta casserole that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers in the fridge for up to 3 days. The pasta soaks up the sauce overnight, which means reheated servings are often even more flavorful. Just make sure to add a splash of cream or milk when reheating to keep the sauce from thickening too much.

Freezing

This One-Pot Creamy Sausage Rigatoni Recipe freezes surprisingly well, though I recommend freezing before adding the Parmesan cheese to maintain the best texture. Freeze in portion-sized containers for up to 2 months. When ready, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of cream or milk, stirring frequently to prevent sticking. Microwaving works too, but be sure to stir halfway through to evenly distribute the heat and keep the sauce creamy.

FAQs

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

Absolutely! While rigatoni is ideal because its tubes and ridges hold the creamy sauce beautifully, other shapes like penne, ziti, or even fusilli work great too. Just be sure to cook your pasta according to package instructions to avoid overcooking.
Is there a vegetarian version of this One-Pot Creamy Sausage Rigatoni Recipe?

Yes! You can substitute the Italian sausage with plant-based sausage or hearty vegetables like mushrooms and eggplant to keep it meaty and satisfying. Adjust the seasonings and chili levels to your preference for balanced flavor.
Can I prepare this recipe without wine?

Definitely. If you don’t want to use wine, simply replace it with extra broth or a splash of white grape juice for a touch of sweetness. The sauce will still taste delicious and creamy.
How spicy is this dish? Can I make it milder?

The heat level is quite flexible. You can reduce or omit the chili flakes and Calabrian chili to make it mild, or increase them for more kick. Taste as you go to hit your perfect spice level.

Final Thoughts

This One-Pot Creamy Sausage Rigatoni Recipe has become one of those comforting dishes that feels like a warm hug after a long day. I hope you find as much joy in making it as I do eating it! Whether you’re cooking for family, friends, or just yourself, it’s a fantastic way to enjoy a tasty, fuss-free dinner that doesn’t compromise on flavor. Give it a try and don’t be surprised if it quickly becomes a staple in your recipe collection.