Easiest Spicy Sausage Pasta Recipe (One Pot!)

A bite of sausage and pasta dinner on a fork over a white dish.

5 from 1 vote

Easiest Spicy Sausage Pasta Recipe (One Pot!)

Got 30 minutes? Whip up this Spicy Sausage Pasta Recipe for dinner! It's the easiest one pan dinner recipe made on the stove with simple ingredients and packed with flavor thanks to cooking the rigatoni pasta directly in the sauce. Give it a creamy finish and top with basil for the perfect hearty meal on busy weeknights.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Servings: -8

Calories: 590kcal

Author: Misty

Equipment

Ingredients

1 lb ground spicy Italian sausage
½ medium yellow onion diced
1 tablespoon garlic minced
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon black pepper
¼ teaspoon red pepper flakes optional
1 lb rigatoni pasta uncooked
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can petite diced tomatoes blended if desired, see note
5 cups chicken broth
½ cup half-n-half
½ cup fresh basil torn, chopped, or cut with kitchen shears
Parmesan cheese for topping

Instructions

Heat a large pot or dutch oven over medium high heat. Once hot, add the sausage and onions. Cook until the meat is thoroughly browned, using a spatula or ground meat chopper to break it into small pieces as it cooks.
1 lb ground spicy Italian sausage, ½ medium yellow onion
Add in the minced garlic, salt, sugar, black pepper, and red pepper flakes. Allow it to cook for 30 seconds, stirring occasionally.
1 tablespoon garlic, 1 teaspoon kosher salt, 1 teaspoon sugar, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes
Add the rigatoni noodles, then pour the crushed tomatoes, petite diced tomatoes, chicken stock and half-n-half in the pot. Give it a good stir, then turn the heat to high and bring it to a boil.
1 lb rigatoni pasta, 1 (28 oz) can crushed tomatoes, 1 (14.5 oz) can petite diced tomatoes, 5 cups chicken broth, ½ cup half-n-half
Once boiling, cover the pot and reduce the heat until the pasta is simmering (for my oven that is low heat, but everyone's burners are a little different). Simmer for 20 minutes, or until the pasta is al dente (tender with just a slight chewiness remaining).
Remove the pasta from the heat and add the fresh basil, stirring well. The sauce may be a bit liquidy, but it will thicken some as it cools. Serve warm with shredded parmesan.
Parmesan cheese, ½ cup fresh basil

Notes

*If you want a creamier sauce texture, use an immersion blender to zoom the petite diced tomatoes before starting this recipe. I love the texture when I do this!

Tips and Tricks

If the noodles are not quite tender after 20 minutes but the liquid has evaporated, just add a little bit more stock or water and continue simmering.

Be careful not to overcook the noodles or they will become soggy and start to fall apart.

There are not many ingredients, so for maximum flavor be sure not to skip any that are called for.

Storage: Store leftovers in an airtight container in the fridge for 3-5 days.

Reheating: Reheat single servings in the microwave in 30-60 second increments, stirring between to help it heat evenly. For larger amounts, reheat in a pot on the stove over medium heat, stirring often. To restore some of the freshness, I always add a tiny splash of half-n-half and more fresh parm on top!

Make ahead instructions: Cook the recipe through step 2, browning the meat, then adding the garlic and seasonings. Pause after that step, let the mixture cool, then refrigerate for 2-3 days. When you're ready to cook, add the mixture back to your large pot over medium-high heat with a little drizzle of oil. Stir it often just until it is hot, then continue with step 3.

Nutrition