I love this one-pot pasta recipe because it is fast, delicious, and easy to clean up because it only uses one pot! The alfresco sundried tomato chicken sausage really compliments the creamy tomato-based sauce created in this recipe. I would highly recommend this dish to anyone who lives a busy life but also likes to wind down with some simple comfort food.
2 links of sausage
2 tbsp olive oil
1 diced yellow onion
1 diced red pepper
2 minced cloves garlic
1/4 tsp red pepper flakes
1/4 cup low sodium chicken broth
20 oz marinara sauce
2 cups water
10 oz rigatoni
1/4 cup grated parmesan
1/2 cup heavy cream
1/4 cup chopped fresh basil
shredded parmesan, basil (garnish, if desired)
Cut the sausage into thin discs and sear in a pan. Remove the sausages and set them on the side
Add 2 tbsp olive oil to the pan with the diced onion, red pepper, minced garlic salt, pepper, and red pepper flakes. Cook for around 5-8 minutes or until softened and the onions are slightly browned.
Add the chicken broth, marinara sauce, water, rigatoni, and sausage into the pan. Let the mixture come to a boil and then bring it down to a simmer until the pasta is cooked al dente.
Pour in the parmesan and heavy cream, stir, and let it cook until the sauce has cooked down to your desired thickness.
Take the pan off of the stove and garnish with shredded parmesan and basil if desired.