There’s something about a skillet meal that feels both comforting and effortless, especially when the evening stretches long and you just want to dive into something satisfying. This sausage rigatoni pasta skillet hits that sweet spot — rich, savory Italian sausage mingled with tender rigatoni, all bathed in a tomato sauce full of herbs and a little kick of red pepper flakes. It’s the kind of dinner you can almost smell before walking in the door, the aroma wrapping around you like a cozy blanket.

One night, I remember starting this skillet while distracted by a half-finished phone call, the sound of the sausage sizzling over the heat mingling with the distant clatter of kids getting ready for bed. The sauce thickened slowly, bubbling gently, and I almost forgot to stir the pasta once or twice. Nothing ended up burned though, just that perfectly imperfect dinner that felt like home. Sometimes, it’s these slightly messy, unpolished moments in the kitchen that make meals taste even better.

Everything cooks in one pan, meaning less time scrubbing and more time enjoying.
The flavor deepens with simple herbs, but it’s not complicated—sometimes simple is enough.
It’s hearty and filling, but not heavy, so you don’t feel weighed down after eating.
A little spice sneaks in, but you can easily dial it back if you prefer mild dishes.

If you’re worried about juggling multiple pots or complicated steps, this skillet is forgiving. It’s the kind of recipe that lets you wander off for a minute or two without disaster. Just keep an ear out for that simmering sauce and you’re good.

Sausage Rigatoni Pasta Skillet

Total Time: 35 minutes
Yield: 4 1x

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Description

A hearty and flavorful one-pan meal featuring Italian sausage, rigatoni pasta, and a savory tomato sauce, all cooked together in a skillet for an easy and delicious dinner.

Ingredients

Scale

1 pound Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 cups chicken broth
12 ounces rigatoni pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir to combine.
Bring the sauce to a simmer.
Add the rigatoni pasta to the skillet, making sure the pasta is submerged in the liquid.
Cover the skillet with a lid and cook for 15-17 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and combined.
Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes

Using just a skillet means you don’t need fancy equipment, just a decent pan that holds heat well. When it’s done, serve it straight from the pan—sometimes I even eat right out of it because who wants extra dishes? Leftovers reheat nicely, which is handy for busy days when cooking again feels like a chore.

You can try swapping Italian sausage for spicy chorizo if you want a smoky twist, or toss in some fresh spinach or mushrooms if you’re craving veggies. I haven’t tested adding cream, but I imagine it could make the sauce even richer—though that might lose the rustic charm a bit.

For sides, a simple green salad or crusty bread works perfectly, soaking up any leftover sauce. It feels like a meal made to share, or to savor slowly on a quiet night.

FAQ

Can I use a different type of pasta? You probably can, though rigatoni works best because it holds the sauce well. Smaller or thinner pasta might get mushy.

Is it spicy? There’s just a hint of heat from the red pepper flakes. You can leave those out if you want it mild.

How long does it keep? Leftovers stay good in the fridge for about three days. Reheat gently and add a splash of water if it feels dry.

Can I freeze it? Freezing isn’t recommended because the texture might change, but you could try if you’re careful.

Give this skillet a go when you want a meal that’s all about flavor and comfort without fuss. It’s one of those dishes you’ll find yourself coming back to when the week gets busy and you want dinner to just work.