Description
This Creamy Sausage Rigatoni is a hearty, one-pan Italian-inspired meal that’s ready in just 30 minutes. Featuring crumbled Italian sausage, tender rigatoni pasta cooked right in a rich tomato and cream sauce, with fresh spinach added at the end, this dish combines savory, creamy, and slightly spicy flavors for a comforting weeknight dinner.
Ingredients
Units
Scale
Protein and Dairy
- 15 oz Italian sausage, crumbled
- 1 cup heavy cream
Pasta and Vegetables
- 8 oz rigatoni, uncooked
- 5 oz fresh spinach
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup chicken broth
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
Oils and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning or Herbs from Provence
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil and cook sausage: In a large, high-sided, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it apart with a spoon until it’s cooked through. Drain any excess grease or liquid from the skillet.
- Add pasta and liquids: To the same skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine all the ingredients.
- Simmer pasta covered: Bring the mixture to a boil over medium heat, then cover the skillet with a lid. Allow the pasta to cook for 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni is al dente and the sauce has thickened to your liking.
- Add spinach and wilt: Add the fresh spinach to the skillet and cook on medium heat while stirring frequently for about 2 minutes, until the spinach wilts. Alternatively, you can remove the skillet from heat, place the spinach on top, cover, and let it wilt off-heat in the residual warmth for 4 minutes before stirring.
- Season and serve: Mix everything well, remove from heat, and season with salt, freshly ground black pepper, and red pepper flakes to taste. Use your judgment on salt as the sausage might already provide enough seasoning. Serve hot and enjoy your creamy sausage rigatoni!
Notes
- For a thicker sauce, cook the pasta a bit longer uncovered, stirring often.
- Drain excess grease after cooking the sausage for a less greasy dish.
- Use Italian seasoning or Herbs from Provence for authentic flavor.
- Adjust red pepper flakes according to your spice preference.
- Visual step-by-step photos can help if you want additional guidance while cooking.
