This Creamy Sausage Rigatoni is a quick and comforting pasta dinner made with Italian sausage, tomato basil sauce, and creamy Boursin and Parmesan cheese. No separate pot is needed. The rigatoni cooks right in the sauce, soaking up rich flavor for a restaurant-quality meal in around 30 minutes.
It started as one of those "use what I have" dinners - some Italian sausage in the refrigerator, half a box of rigatoni, and a package of Boursin waiting to be opened. What began as a quick idea turned into one of those recipes I reach for when I want something easy and satisfying.
Everything cooks together in one pot, and by the time the pasta's tender, the sauce has reduced into a smooth, creamy blend of tomato, herbs, and Boursin-Parmesan cheese. Pair it with a crisp Italian salad and a few garlic knots, and you've got dinner that's as comforting as it is effortless.
Why You'll Love This Recipe
- One-pot wonder: The rigatoni cooks directly in the sauce, translating to fewer dishes and more flavor.
- Rich and creamy: Boursin cheese adds a velvety texture and subtle garlic-herb flavor.
- Restaurant-quality results: The combination of sausage, shallot, and tomato basil sauce with the Boursin and Parmesan cheese delivers deep, savory flavor in every bite.
- Quick and reliable: From stovetop to table in about 30 minutes.
Ingredients - Here's What You'll Need
Making the Boursin Sausage Pasta: Step-by-Step
- Brown the sausage: In a medium braiser (3.5 quart) or 12-inch skillet, cook the sausage over medium heat until browned and crumbled. Drain well on paper towels.
- Build the flavor base: In the same pan over medium heat, add the minced shallot and cook for 1 minute until softened. Then add the minced garlic and cook for 30 seconds, just until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Let the wine simmer until nearly evaporated, about a minute.
- Add the liquids and pasta: Stir in the tomato sauce, chicken broth, water, and uncooked rigatoni. Make sure the pasta is mostly submerged. Bring the liquids to a gentle boil. Reduce the heat to medium-low, cover and simmer.
- Simmer the pasta: Cook for 10 to 13 minutes, stirring every 2-3 minutes to prevent sticking. If the sauce thickens too quickly, add a splash of water. The pasta should be al dente and the sauce slightly loose.
- Return the cooked sausage: Stir in the cooked and drained Italian sausage. Cover and cook for an additional 5 minutes, or until the sauce is thickened.
- Make It creamy: Lower the heat. Add the Boursin and Parmesan cheese and stir until melted and smooth.
- Make it a meal: Sprinkle with additional Parmesan cheese and minced parsley. Serve with a simple green salad and garlic knots for a restaurant-quality meal.
All the flavors you love cooked in one pot in around 30 minutes. Any leftovers are just as delicious the next day. Who could ask for more? Yum!
Frequently Asked Questions
Absolutely. Rigatoni is ideal because its ridges and tube shape hold the sauce beautifully, but penne, cavatappi, or campanelle also work well. Avoid thin pastas like spaghetti or linguine. The reason is that they don't absorb the sauce as effectively in a one-pot method.
I used mild Italian sausage, but you could also use hot Italian sausage, depending on your flavor preference. Pork sausage gives the richest flavor, but chicken or turkey sausage also works well.
The wine helps to deglaze the pan and adds a subtle depth of flavor to the sauce. However, if you'd rather skip the wine, simply substitute with chicken broth.
You can prepare this recipe a few hours in advance. Gently reheat it over low heat with a splash of broth, milk, or cream to restore the sauce's texture. For the best results, add the garnish of Parmesan cheese and minced parsley just before serving.
Not exactly. Boursin has a softer texture and a seasoned garlic-herb flavor that melts beautifully into sauces. If you can't find it, you can substitute 4 ounces of cream cheese plus a tablespoon of garlic-herb seasoning as a backup.
Absolutely. Use 3 cups (24 ounces) of your favorite marinara sauce.
Chula's Test Kitchen Tips
One of the best things about this pasta dish is how easily it can be customized without losing its creamy, one-pot simplicity. Here are a few ideas to make it your own.
- Cheese lovers: For an even richer sauce, stir in a few tablespoons of cream cheese or a splash of heavy cream before serving. Prefer gooey? Add a handful of freshly shredded mozzarella or Fontina for extra gooey texture. Want a little sharpness? Try a spoonful of grated Asiago or Pecorino Romano instead of Parmesan.
- Subtle kick: Use hot Italian sausage or sprinkle in ¼ teaspoon of crushed red pepper flakes for added heat.
- Lighten it up: Swap pork sausage for lean chicken or turkey sausage. Add extra vegetables to bulk the dish up while keeping it lighter. Skip the Parmesan garnish and drizzle with a touch of olive oil and chopped herbs instead.
- Watch the heat: The key to that silky restaurant-style texture is to keep the heat low once the Boursin and Parmesan go in and to stir the mixture gently until the cheese is melted.
- Entertaining: For a dinner party or family-style presentation, remove the pasta from the braiser and clean the pan. Then return it to the red Le Creuset braiser and serve the pasta straight from the pan. Add a sprinkle of parsley or basil and Parmesan cheese right before serving. It looks as beautiful as it tastes.
Other One-Pot Wonders
Looking for other one-pot recipes? Check these out!
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One-Pot Creamy Boursin Sausage Rigatoni
Equipment
- Medium (3.5-quart) braiser or 12-inch skillet with lid
- Kitchen spoon
Ingredients
- 1 pound (16 ounces) mild Italian sausage (casings removed if present) (See Tip 1)
- 1 medium shallot, finely minced (about ¼ cup)
- 2 cloves garlic, minced
- ¼ cup (2 ounces) dry white wine for deglazing (See Tip 2)
- 1 24-ounce jar Rao's Tomato Basil Sauce (or your favorite marinara)
- 2½ cups (20 ounces) low-sodium chicken broth
- ½ cup (4 ounces) water (add more as needed)
- 8 ounces (½ box) dry rigatoni (See Tip 3)
- 1 (5.3-ounce) package Boursin Garlic & Fine Herbs cheese
- ½ cup (2 ounces) freshly grated Parmesan cheese plus more for garnish if desired
- Minced fresh parsley or basil for garnish, if desired
- Salt and pepper to taste (See Tip 4)
Instructions
- In your medium (3.5-quart) Le Creuset braiser or 12-inch skillet, cook sausage over medium heat until browned and crumbled, about 10 minutes. Transfer to a paper towel-lined plate to drain. Do not rinse the pan.
- Add the shallot to the pan and cook for 1 minute. Then add the garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with the white wine, scraping up any browned bits; simmer until the wine is mostly evaporated, about 1 minute.
- Stir in the tomato sauce, chicken broth, water, and uncooked rigatoni. Make sure the pasta is mostly submerged. Bring to a gentle boil, then reduce to a steady simmer and cover. Cook for 10 to 13 minutes, stirring every 2 to 3 minutes as necessary to prevent sticking. (See Tip 5)
- Lower the heat. Add the Boursin and Parmesan cheese, stirring gently until fully melted and creamy. (See Tip 6)
- Garnish with grated Parmesan cheese and minced parsley or basil.
- Yield: 6 servings.
Video
Tips/Notes
- For extra heat, use hot Italian sausage. For a lighter dish, use Chicken or Turkey Italian sausage.
- I used Sauvignon Blanc wine to deglaze the pan and add a depth of flavor. If desired, you can substitute ¼ cup of chicken broth for the wine.
- Rigatoni works extremely well in this recipe. However, penne, cavatappi, or campanelle also work well. Avoid thin pastas like spaghetti or linguine. The reason is that they don't absorb the sauce as effectively in a one-pot method.
- I didn't think that the finished dish needed either salt or pepper. However, be sure to taste it before adding any salt or pepper.
- At this point, the pasta should be al dente, and the sauce should be slightly loose. Return the cooked sausage to the pan. Stir to combine. Cover and simmer for 5 minutes or until the pasta is fully cooked and the sauce has thickened.
- Adjust consistency with a splash of broth or water if needed. For extra creaminess add a tablespoon or two of heavy cream.
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