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One-Pot Creamy Italian Sausage Pasta

A white bowl filled with creamy sausage pasta, rigatoni noodles, and wilted spinach, ready to eat.

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Make this easy, comforting Italian sausage pasta in one pot. This recipe delivers a rich, creamy dinner in under 30 minutes, perfect for busy weeknights.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 pound rigatoni pasta
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Place the Italian sausage in a large, deep skillet or Dutch oven over medium-high heat. Cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion to the skillet with the sausage and cook until softened, about 3 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the rigatoni pasta, diced tomatoes (with juice), chicken broth, Italian seasoning, salt, and pepper to the skillet. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed.
  6. Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  7. Fold in the fresh spinach until it wilts into the sauce.
  8. Serve immediately as a quick pasta dinner idea.

Notes

  • For a spicier flavor, use hot Italian sausage or add 1/2 teaspoon of red pepper flakes with the Italian seasoning.
  • If the sauce seems too thick after adding the cream, add a splash of milk or extra broth until you reach your desired consistency for this cheesy sausage pasta.
  • This recipe works well with smoked sausage or chicken sausage if you prefer those options.

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