One-Pot Creamy Boursin Sausage Rigatoni
This One-Pot Creamy Sausage Rigatoni is a quick and comforting pasta dinner made with Italian sausage, tomato basil sauce, and creamy Boursin cheese. No separate pot is needed. The rigatoni cooks right in the sauce, soaking up rich flavor for a restaurant-quality meal in under 30 minutes.
Servings: 6 servings
Calories: 466kcal
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
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.
Nutrition
Calories: 466kcal | Carbohydrates: 32g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 733mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg
