One-Pan Sausage Tomato Pasta

This one-pan sausage tomato pasta transforms simple ingredients into restaurant-quality Italian comfort food. Italian sausage, San Marzano tomatoes, and rigatoni cook together in one pan, creating an incredibly creamy, starchy sauce without any cream. It's the ultimate weeknight dinner that delivers maximum flavor with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 835

Ingredients Method Notes

Ingredients

For the Pasta

320 g rigatoni pasta
480 ml chicken stock
240 ml dry white wine
8 g kosher salt

For the Sausage and Aromatics

400 g Italian sausage hot or sweet, casings removed
120 g yellow onion finely diced
16 g garlic 4 cloves, thinly sliced
40 g tomato paste
3 g red pepper flakes
6 g fresh rosemary 2 sprigs
3 g black pepper freshly ground

For the Tomato Sauce

800 g canned San Marzano tomatoes hand-crushed
60 ml extra-virgin olive oil divided

For Finishing

80 g Pecorino Romano finely grated, plus extra for serving
20 g fresh basil leaves torn

Method

Brown the Sausage

Heat a large, deep sauté pan or braiser (12-inch minimum) over medium-high heat. Add 20ml of the olive oil, then crumble in the 400g Italian sausage, breaking it into bite-sized chunks with a wooden spoon. Cook without stirring for 3-4 minutes until deeply browned on the bottom, then break into smaller pieces and continue cooking until golden and rendered, about 5 minutes total. Using a slotted spoon, transfer sausage to a plate, leaving the fat in the pan.

Build the Aromatic Base

Reduce heat to medium and add the 120g diced onion to the sausage fat. Cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the 16g sliced garlic and 3g red pepper flakes, cooking until fragrant, about 1 minute. Stir in the 40g tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.

Deglaze and Add Tomatoes

Pour in the 240ml white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3 minutes. Add the 800g hand-crushed San Marzano tomatoes with their juices, 480ml chicken stock, 6g rosemary sprigs, 6g of the salt, and 3g black pepper. Stir to combine.

Cook the Pasta in the Sauce

Add the 320g uncooked rigatoni directly to the pan, pushing it down into the liquid. The pasta should be mostly submerged. Bring to a vigorous simmer over medium-high heat, then reduce to medium. Cook uncovered, stirring every 2-3 minutes to prevent sticking and ensure even cooking, for 14-16 minutes. As the pasta absorbs the liquid and releases starch, the sauce will thicken and become glossy.

Finish with Cheese and Sausage

When the pasta is al dente and the sauce has reduced to a clingy consistency that coats the rigatoni, remove the rosemary sprigs. Return the cooked sausage to the pan along with any accumulated juices. Stir in the remaining 40ml olive oil and 80g grated Pecorino Romano, tossing vigorously to create a creamy, emulsified sauce. Taste and adjust seasoning with remaining 2g salt if needed.

Rest and Serve

Remove from heat and fold in the 20g torn basil leaves. Let rest for 2 minutes to allow the sauce to settle and thicken slightly. Serve immediately in shallow bowls, topped with additional Pecorino Romano and a drizzle of your best olive oil.

Notes

The key to this dish is cooking the pasta directly in the sauce, which creates an incredibly creamy, starchy coating without adding cream. Stir frequently in the last 5 minutes to prevent sticking as the liquid reduces.

Use high-quality San Marzano tomatoes for the best flavor. Hand-crush them for a rustic texture that clings beautifully to the pasta. You can substitute with any good-quality whole peeled tomatoes.

If the sauce becomes too thick before the pasta is cooked through, add chicken stock or pasta water 60ml at a time. If it's too thin when the pasta is done, increase heat and cook for 2-3 more minutes, stirring constantly.