Description
This creamy sausage rigatoni is a delicious one-pan meal that combines hearty Italian sausage, tender rigatoni pasta, and a rich tomato cream sauce with fresh spinach. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s both comforting and easy to make, featuring a balance of savory, creamy, and slightly spicy flavors.
Ingredients
Units
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Main Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop.
- Cook sausage: Add crumbled sausage and cook on medium heat for about 5 minutes, breaking it apart, until fully cooked through. Drain any excess grease or liquid.
- Add pasta and liquids: To the same skillet with the cooked sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
- Bring to boil and simmer: Bring the mixture to a boil on medium heat, stirring well to combine all ingredients. Cover the skillet with a lid and let the pasta cook for about 10 to 15 minutes over medium heat, allowing the sauce to boil gently and the pasta to soften.
- Stir regularly: Stir frequently to prevent the pasta and sausage from sticking to the bottom of the pan and ensure even cooking until the rigatoni reaches an al dente texture.
- Add spinach: Add fresh spinach to the pan and cook on medium heat, stirring frequently for a couple of minutes until the spinach wilts to your preference. Alternatively, remove the skillet from heat, add the spinach, cover with lid, and let it wilt from the residual heat for about 4 minutes before stirring.
- Adjust sauce thickness and seasoning: Cook longer if you desire a thicker sauce. Mix everything well and remove the skillet from the heat. Season with salt, freshly ground coarse black pepper, and red pepper flakes if desired. Use caution with salt depending on how salty the sausage is.
Notes
- Use a large, heavy-bottomed skillet to prevent sticking and ensure even cooking.
- Stir frequently to avoid burning pasta and sausage at the bottom.
- Adjust salt carefully as the sausage might already impart sufficient saltiness.
- The spinach can be wilted off heat by residual heat to preserve nutrients and color.
- If you prefer thicker sauce, cook uncovered for a few additional minutes after pasta is done.
- Step-by-step photos can help visualize the process; check above the recipe card if available.
