If you’re craving a cozy, soul-satisfying dinner that comes together with minimal fuss, look no further than this One Pot Rigatoni with Sausage, Bacon, and Kale Recipe. It’s a perfect harmony of smoky bacon, savory sausage, tender kale, and creamy rigatoni pasta all simmered in one pot, meaning fewer dishes for you and maximum flavor in every bite. This dish has quickly become a cherished favorite for busy weeknights or anytime you want a meal that feels both hearty and special without hours in the kitchen.
Ingredients You’ll Need
The beauty of the One Pot Rigatoni with Sausage, Bacon, and Kale Recipe lies in its simple yet thoughtfully chosen ingredients. Each component brings a crucial element: the bacon adds irresistible smokiness, sausages offer a meaty richness, and kale brightens the dish with color and nutrients. The pasta provides satisfying texture, while the creamy broth ties everything together beautifully.
- 5 strips bacon: Choose thick-cut for a perfect crispy texture and smoky flavor.
- 3 mild Italian sausages: Remove from casings and break into pieces to evenly distribute that savory goodness.
- 2 cups water: Helps to cook the pasta and balance the broth’s richness.
- 2 (10 fluid ounce) cans chicken broth: Adds depth and a robust base for the sauce.
- 1 cup heavy/whipping cream: Creates a luscious, velvety finish that coats the rigatoni perfectly.
- 1/2 medium onion: Adds sweetness and subtle flavor complexity.
- 1 large clove garlic (minced): Infuses the dish with aromatic warmth and a touch of zing.
- 16 ounces uncooked rigatoni: Large ridged tubes that hold onto sauce so each bite is flavorful.
- 5 dashes Italian seasoning: A blend that brings herbaceous notes and ties all ingredients together.
- Pepper (to taste): Adds just the right little kick to elevate the flavors.
- 3 cups kale (packed): Torn into bite-sized pieces to add freshness, nutrition, and a pleasing chew.
How to Make One Pot Rigatoni with Sausage, Bacon, and Kale Recipe
Step 1: Prepare the Meats
Start by cutting the bacon into small pieces—kitchen shears make this so easy. Then, carefully remove the sausages from their casings by slicing lengthwise and breaking the meat into bite-size chunks. Adding both to your pot sets the foundation for all the savory flavors to come.
Step 2: Brown the Bacon and Sausage
Cook the meats on medium-high heat for about 10-15 minutes. Stir occasionally as the bacon crisps up and the sausage browns. This step is essential to develop that rich, caramelized flavor that makes the dish irresistible. If things start getting too hot, just lower the heat a bit to medium and keep it steady.
Step 3: Prep Your Veggies
While your meats are cooking, chop half an onion finely and remove the kale leaves from their tough stems. Tear or chop the kale into bite-sized pieces so it cooks evenly later on and blends beautifully with the pasta.
Step 4: Combine and Boil
To the pot with crispy meats, add water, chicken broth, heavy cream, onion, minced garlic, rigatoni, Italian seasoning, and a few grinds of black pepper. Turn the heat up to high and bring everything to a vigorous boil. Once bubbling, reduce to medium-high and cook uncovered. Stir every now and then for about 10 minutes, allowing the pasta to absorb the liquid and the flavors to meld.
Step 5: Add the Kale and Finish Cooking
Stir in the kale and let it cook for another 10 minutes or until the pasta is tender and the liquid has reduced to your liking. The kale wilts and softens, lending a lovely green brightness and nutritional lift to this hearty dish.
Step 6: Serve Smiling
Dish out immediately and shower with freshly grated parmesan cheese to add that salty, nutty layer that completes the One Pot Rigatoni with Sausage, Bacon, and Kale Recipe brilliantly. It’s that simple but so incredibly satisfying.
How to Serve One Pot Rigatoni with Sausage, Bacon, and Kale Recipe
Garnishes
Freshly grated Parmesan cheese is a must to bring out the creaminess and add a final touch of umami. For extra zest, try a sprinkle of red pepper flakes or a few fresh basil leaves. A drizzle of good quality olive oil can also make this dish feel truly gourmet.
Side Dishes
This dish shines on its own, but if you want to round out the meal, a crisp green salad with lemon vinaigrette or crusty garlic bread pairs wonderfully. Both add freshness and a satisfying crunch to balance the creamy rigatoni.
Creative Ways to Present
Serve straight from the pot family-style for a cozy vibe. Alternatively, plate individual portions and top with a small kale sprig and a drizzle of balsamic glaze for an elegant twist. You could also stuff the mixture into large portobello mushrooms for a fun, fancy appetizer or side.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the fridge for 3-4 days. The flavors deepen overnight, making leftovers just as delicious the next day. You may find the pasta has absorbed more liquid, so add a splash of broth or cream when reheating.
Freezing
While pasta dishes can sometimes get a bit mushy when frozen, this One Pot Rigatoni with Sausage, Bacon, and Kale Recipe freezes surprisingly well. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently.
Reheating
Reheat on the stovetop over low-medium heat, stirring frequently and adding a little broth or cream as needed to loosen the sauce. Microwaving works too, but stirring every minute or so helps keep a creamy, non-dry texture.
FAQs
Can I use spicy sausage instead of mild?
Absolutely! Using spicy Italian sausage will add a nice kick to the dish, perfect if you love a bit more heat. Just adjust the seasoning accordingly.
What type of kale works best?
Curly kale is most commonly used, but baby kale is a great alternative if you prefer a more tender texture. Just remember to remove tough stems for the best eating experience.
Is it possible to make this gluten-free?
Yes! Simply swap the rigatoni for your favorite gluten-free pasta. Cooking times may vary slightly, so keep an eye on the pasta as it simmers in the pot.
Can I substitute the heavy cream?
You can use half-and-half or whole milk for a lighter version, but the sauce won’t be quite as rich and creamy. Coconut cream is an option for dairy-free versions, but it will add a slight coconut flavor.
Do I have to use bacon?
Bacon adds a wonderful smoky crunch, but you can omit it or replace it with pancetta or smoked sausage if you want a different flavor profile. The dish will still be delicious!
Final Thoughts
There is something truly special about this One Pot Rigatoni with Sausage, Bacon, and Kale Recipe. It’s comfort food at its finest, easy to pull together, and packed with layers of flavor that feel both indulgent and wholesome. I can’t recommend it enough—give it a go tonight and watch how it becomes your new weeknight hero, too!
Print
One Pot Rigatoni with Sausage, Bacon, and Kale Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty one-pot rigatoni recipe combines crispy bacon, savory Italian sausage, and nutrient-packed kale in a creamy sauce. Cooked together in a single pot, the rigatoni absorbs the rich flavors of the meats, garlic, and Italian seasoning, resulting in a comforting and flavorful pasta dish perfect for an easy weeknight dinner.
Ingredients
Meats
- 5 strips bacon
- 3 mild Italian sausages
Liquids
- 2 cups water
- 2 (10 fluid ounce) cans chicken broth
- 1 cup heavy/whipping cream
Produce
- 1/2 medium onion, chopped
- 1 large clove garlic, minced
- 3 cups kale, packed, stems removed and torn into bite-size pieces
Dry Goods & Seasonings
- 16 ounces uncooked rigatoni
- 5 dashes Italian seasoning
- Pepper, to taste
Instructions
- Prepare the meats: Using kitchen shears or a knife, cut the bacon into small pieces and add them to a pot. Remove the sausages from their casings by slicing them lengthwise, then break the meat into bite-sized pieces and add to the pot.
- Cook bacon and sausage: Over medium-high heat, cook the bacon and sausage for 10-15 minutes, stirring occasionally until the bacon is crispy and the sausage is browned and all fluid has evaporated. Reduce heat to medium if the frying gets too vigorous.
- Prepare vegetables: While meats cook, chop the onion and remove kale leaves from stems, tearing into bite-sized pieces.
- Add remaining ingredients and boil: Pour in water, chicken broth, heavy cream, onion, garlic, rigatoni, Italian seasoning, and pepper. Increase heat to high and bring to a boil. Once boiling, reduce to medium-high and cook uncovered, stirring occasionally, for about 10 minutes.
- Cook kale and finish pasta: Add the kale to the pot and cook for an additional 10 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to your liking.
- Serve: Serve immediately, topping with freshly grated parmesan cheese if desired.
Notes
- You can substitute mild Italian sausage with spicy if you prefer a little heat.
- If you want a lighter dish, reduce the cream to 1/2 cup or use half-and-half.
- For a vegetarian version, omit bacon and sausage and use vegetable broth instead of chicken broth.
- Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of water or broth.
