Cook the Pasta: In a large skillet or Dutch oven, bring salted water to a boil. Add the rigatoni pasta and cook until al dente, about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta cooking water.

Cook the Sausage: While the pasta cooks, heat olive oil over medium heat in the same skillet. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pan and set aside.

Sauté the Garlic: In the same pan, add the minced garlic and sauté over medium heat for about 1 minute, or until fragrant. Be careful not to burn the garlic.

Make the Creamy Sauce: Pour the heavy cream into the skillet and stir to combine with the garlic. Bring the mixture to a gentle simmer and cook for 2-3 minutes. Stir in the Parmesan cheese, chicken broth, and reserved pasta water. Continue to cook for 2-3 minutes, or until the sauce has thickened slightly.

Combine Everything: Return the cooked sausage to the skillet and stir to combine. Add the cooked rigatoni and toss everything together until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water to reach the desired consistency.

Serve: Garnish the One Pan Creamy Italian Sausage Pasta with fresh basil or parsley and additional Parmesan cheese. Serve immediately, paired with a side of garlic bread or a fresh salad.