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You know those evenings where you’re bone-tired but craving something that tastes like a warm blanket? That’s how this recipe was born. I was standing in the kitchen after a long, loud day — laundry still damp in the machine, emails I didn’t answer (sorry, Susan), and all I had was half a carton of cream, some sausage in the fridge, and zero motivation to clean up a mess.

So, I just threw everything into one pot and said a little prayer. And honey, let me tell you — this rigatoni came out creamy, cozy, a little spicy, and rich enough to taste like I planned it all along. I didn’t, but now I do.

And now you can too.

Why You’ll Make This Over and Over Again

Real talk — this dish just gets it right. Here’s why:

One pot. That’s it. No juggling three burners or scrubbing a tower of dishes.
That sausage gives it heart. Savory, rich, a little salty — it’s the flavor engine here.
Creamy without being too heavy. It’s luscious but not nap-inducing.
The spice wakes things up. Chili flakes + Calabrian chili = grown-up comfort food.
Great for leftovers… if you have any.

It’s the kind of dinner that makes folks think you worked harder than you did — and that, my friend, is kitchen magic.

Ingredients (and How Not to Stress About Them)

Let’s talk through these like two neighbors swapping notes over the fence. I’ll tell you what works and what you can skip or swap without ruining the party.

Olive oil — Any decent one will do. You’re not drizzling it on a salad; it’s just for sautéing.
Onion — Yellow or white, whatever’s on hand. Dice it fine unless you like bigger bites.
Garlic — Mince it or leave it whole. I’m not judging. Sometimes I smash it and throw it in like I’m mad at it.
Chili flakes — Go light if spice isn’t your thing. Or double it if it is.
Italian seasoning — Dried is fine. Fresh herbs? Even better, but not necessary.
Ground Italian sausage — Spicy or sweet. I use spicy because life’s short.
Sun-dried tomatoes — These are optional, but oof, they add a chewy, tangy little punch.
Calabrian chili — If you’ve got it, toss it in. If not, skip it. Or add a dash of hot sauce.
White wine — Don’t use the expensive stuff. Just something dry-ish. You’re not sipping it; you’re simmering it.
Heavy cream + crushed tomatoes — Together they make the sauce sing. Milk can work in a pinch, but cream is the dream.
Rigatoni — Or penne. Or shells. But rigatoni holds sauce like it was built for it.
Parmesan cheese — Freshly grated if possible. The powdery green-can stuff? It’ll do, but I won’t tell.

How to Make It (Step-by-Step, with Mom Energy)

Alright, let’s walk through this like we’re cooking together. Apron on, wooden spoon ready?

Step 1: Sauté the Onion

Warm your olive oil in a big ol’ pot — I mean the one you pull out when company’s coming. Toss in the diced onion and let it soften for 4 minutes or so. We’re building the base here, so don’t rush it.

Step 2: Garlic & Spices

Add your garlic (minced or rustic-chunked), chili flakes, and Italian seasoning. Stir it around for 30 seconds until your kitchen smells like a cozy trattoria.

Step 3: Brown the Sausage

Add the ground sausage and break it up as it cooks. Let it get a little golden. A few brown bits are a good thing — that’s flavor, baby.

Step 4: Bring in the Flavor Bombs

Toss in those sun-dried tomatoes and Calabrian chili if you’ve got ’em. Stir it all together like you mean it.

Step 5: Deglaze with Wine

Pour in the wine and scrape up all that goodness stuck to the bottom. That’s where the soul of this dish lives.

Step 6: Creamy Time

Now pour in the cream and crushed tomatoes. Stir it gently. Let it bubble a bit, then lower the heat and let it simmer 5 to 8 minutes. The sauce thickens just enough to coat the back of a spoon — that’s your cue.

Step 7: Add the Pasta & Cheese

Add the cooked rigatoni and toss everything together. Finish with that lovely Parmesan. Taste. Season. Then sneak a bite. (You deserve it.)

How to Switch It Up (Because We All Get Bored)

Cooking is personal. Don’t be afraid to mess with it a little:

More veggies? Toss in baby spinach at the end. It wilts down and makes you feel virtuous.
Mushrooms? Heck yes. Brown them with the sausage for extra depth.
No wine? Use broth. Or water with a splash of vinegar. I won’t tell.
Want it extra creamy? Stir in a spoonful of mascarpone or a little cream cheese.

This recipe’s flexible — like a good pair of jeans with a little stretch in the waistband.

Leftovers & Reheating (If There Are Any)

Honestly, this dish might disappear the night you make it. But if by some miracle there’s a bowl left:

Fridge: Keeps well for 3–4 days in a sealed container.
Freezer: Sure, freeze it! It may separate a little, but stir in a splash of cream when reheating and it’ll come right back.
Microwave: Works just fine. Cover it so it doesn’t splatter like a crime scene.
Stovetop: Add a splash of milk or cream and warm it slowly.

And hey — sprinkle a little fresh Parmesan on top before serving. Makes it feel brand new.

That’s It, Friend

If you’re still here, bless your heart — you’re my kind of person. Cooking’s not always about being fancy. It’s about feeding the people you love (yourself included) something warm and filling that says, you matter.

If you try this One-Pot Creamy Sausage Rigatoni, come back and tell me how it went. Did your picky teenager inhale it? Did you eat it straight from the pot in pajama pants while watching reruns of “Golden Girls”? I wanna hear it all.

Leave a comment, send a photo, or just whisper “thank you” into the steam. Either way, I’ll be here — apron messy, spoon in hand, dreaming up the next comfort dish to share with you.

One-Pot Creamy Sausage Rigatoni

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Prep Time 20

Cook Time 30

Course Main

Cuisine Comfort Food, Italian-Inspired

Ingredients

2 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, minced or whole
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 2 cups cream + 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

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until softened.
Add garlic, chili flakes, and Italian seasoning. Cook for 30 seconds until fragrant.
Add ground sausage and break it up with a spoon. Cook for 7–8 minutes until browned.
Stir in sun-dried tomatoes and Calabrian chili, if using.
Pour in white wine, scraping the bottom of the pot to deglaze. Stir well.
Add heavy cream and crushed tomatoes. Stir and bring to a boil. Reduce heat and simmer for 5–8 minutes.
Add cooked rigatoni and grated Parmesan. Stir to coat pasta evenly and season with salt and pepper.
Serve hot and enjoy!

Notes

Substitute half the cream with milk for a lighter version. Adjust chili flakes and Calabrian chili to suit your spice preference.

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