Easy One-Pot Rigatoni with Fennel Sausage Sauce Recipe

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes.

Add the chopped onion and minced garlic to the pot with the sausage. Sauté for about 3 to 4 minutes until the onion is soft and translucent, and the garlic is highly fragrant.

Stir in the dried oregano, crushed red pepper flakes, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick-red color and coats the meat.

Pour in the crushed tomatoes, chicken broth, and uncooked rigatoni pasta, stirring well to combine. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and let simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking.

Once the rigatoni is al dente and most of the liquid has been absorbed, stir in the heavy cream and grated Parmesan cheese. Simmer uncovered for 2 more minutes until the cheese is melted and the sauce is creamy and glossy.

Remove the pot from the heat and let it sit for 5 minutes to allow the sauce to thicken further. Garnish with fresh basil leaves and extra Parmesan cheese before serving directly from the pot.