Florencia Baldini Last Updated on May 2, 2025This one-pot Tuscan pasta is the ultimate comfort food—rich, creamy, and bursting with bold Italian flavours. It’s a dish that feels indulgent while being surprisingly easy to make, with minimal washing up!
Tender pieces of sausage, sundried tomatoes, and a hint of garlic and Italian herbs create a deliciously fragrant base, while rigatoni cooks to perfection in a creamy tomato sauce. With 25g of protein per serving, it’s as nourishing as it is satisfying.
Serve it fresh for the best experience, as the pasta is at its peak when it’s perfectly al dente and coated in that velvety sauce.
Tips
- Use high-quality pasta, which will hold its shape much better. My preferred pasta brands here in UK are: ‘Rummo’ or the ‘Taste the Difference” pasta from Sainsbury. All major supermarkets would have a higher quality option.
- Don’t overmix! Stir regularly, but avoid excessive mixing, especially toward the end.
- One it is ready, serve immediately. This is not a meal to save for later or the next day. The pasta is at its best when served fresh. If left, the pasta will continue cooking and become soggy (which, as an Italian, I really can’t allow morally!).
Storage
I would recommend to eat straight away and avoid re-heating, make just enough to eat on the day.
More Comforting Pasta Dishes
- One-Pan Marry Me Pasta
- 15 Minutes One-Pot Creamy Pasta
- Silken Tofu Harissa Pasta
- Creamy One-Pan Chicken & Orzo
One-Pot Tuscan Rigatoni
Video
Ingredients
- 2 pork sausages
- 40 g sun dried tomatoes, 4-5
- 1 small yellow onion
- 2 garlic cloves
- 1 tbsp Italian seasoning
- 2 tbsp tomato paste
- 1 chicken stock cube, diluted in 400-500ml boiling water
- 100 ml semi skimmed milk
- 180 g rigatoni
Instructions
- In a large pot or casserole, add a drizzle of oil and cook the sausages. I added them whole and broke them down with a wooden spoon into mince. Once cooked, set them aside.
- In the same pan, add the sundried tomatoes, onion, garlic, Italian seasoning, and tomato paste. Cook for a few minutes.
- Add the rigatoni and stock straight into the pan, cooking until the pasta is al dente. Add more hot water at the end if necessary.
- Stir in the milk, return the sausages to the pot, and add the spinach.
- Stir, serve, and enjoy.