Description
This creamy sausage rigatoni is a one-pan dinner featuring Italian sausage, rigatoni, and spinach in a rich tomato cream sauce. It cooks in 30 minutes, making it a simple weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 14 oz mild or spicy Italian sausage, crumbled
- 8 oz rigatoni pasta (uncooked)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ cups tomato sauce or marinara
- 3 oz fresh spinach
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Instructions
- Heat olive oil in a large, deep skillet over medium heat.
- Add crumbled sausage and cook for 5–6 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess fat.
- Stir in garlic and Italian seasoning. Cook for 30 seconds, until fragrant.
- Pour in chicken broth, heavy cream, and tomato sauce. Add the uncooked rigatoni and stir well to coat.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Stir in spinach and cook for 2–3 minutes until wilted. If the sauce becomes too thick, add a splash of broth or cream to loosen.
- Season with salt, black pepper, and red pepper flakes if you want heat.
- Garnish with Parmesan and chopped herbs before serving.
Notes
- Cook sausage to an internal temperature of 160°F.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot/Skillet
- Cuisine: Italian-inspired