One Pot Spicy Sausage Rigatoni
Rich, spicy comfort food that mashes up your favorite Italian-American classics into one heavy pot. Clean up is a breeze, but the flavor hits hard.
Prep: 20 minutesCook: 35 minutesServes 6
| Item | Quantity |
|---|---|
| Olive Oil— for searing and serving | 15g (1 tbsp) |
| Hot Italian Sausage | 680g (1.5 lb) |
| Onions— grated | 250g (1 count) |
| Garlic— minced | 20g (5 clove) |
| Calabrian Chiles— chopped | 50g (3 tbsp) |
| Salt | 3 tsp |
| Crushed Tomatoes | 794g (28 oz) |
| Granulated Sugar | 1 tsp |
| Water | 1000g (4 1/4 cup) |
| Dried Rigatoni | 454g (1 lb) |
| Heavy Cream | 100g (1/2 cup) |
| Aged Parmesan— grated, plus more for serving | 50g (1/2 cup) |
| Fresh Basil— minced | 10g (10 leaf) |
| Red Pepper Flakes— for serving | 1 tsp |
| Cracked Black Pepper— for serving | 1 tsp |
Steps
- Preheat the oven to 425°F (220°C), without convection.
- Heat a small amount of olive oil in a large heavy-bottomed oven-safe pot over medium-high heat. Add the sausage, spread it out, and break it into small crumbles. Cook for 5–6 minutes, adding a splash of water if the bottom develops excessive fond.
- Add the onion, garlic, Calabrian chiles, and half the salt. Cook for 5–6 minutes, until the onion softens.
- Add the crushed tomatoes, water, sugar, and remaining salt. Stir and bring to a simmer.
- Stir in the rigatoni, pushing the pasta under the sauce until fully submerged.
- Bake uncovered for about 20 minutes, stirring every 5 minutes and re-submerging the pasta each time.
- Gently stir in the cream, Parmesan, and basil. Taste and adjust the salt. Let rest for at least 10 minutes.
- Serve topped with additional Parmesan, cracked black pepper, red pepper flakes, and olive oil.
italianpastadinnerone-potbakedspicycomfort-food