Description
This creamy sausage rigatoni is a delicious one-pan meal that comes together in just 30 minutes. Featuring crumbled Italian sausage, tender rigatoni pasta cooked in a rich tomato cream sauce, and fresh spinach, this dish is hearty, comforting, and perfect for busy weeknights. The combination of savory sausage and creamy tomato sauce with a hint of Italian seasoning makes for an irresistible pasta dinner that’s easy to prepare and full of flavor.
Ingredients
Units
Scale
Meat and Pasta
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
Liquids and Sauces
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
Produce and Seasonings
- 4 cloves garlic, minced
- 5 oz fresh spinach
- 1 teaspoon Italian seasoning or Herbs from Provence
- 1 tablespoon olive oil
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat the Oil and Cook Sausage: Heat 1 tablespoon of olive oil over medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop. Add crumbled Italian sausage and cook for about 5 minutes, breaking it apart with a spoon, until fully cooked through. Drain any excess grease or liquid from the skillet.
- Add Pasta and Liquids: To the same skillet with cooked sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir to combine all ingredients well.
- Simmer Pasta: Bring the mixture to a boil over medium heat. Once boiling, cover the skillet with a lid and allow the pasta to cook for 10 to 15 minutes, stirring frequently to prevent sticking. Cook until the rigatoni reaches an al dente texture and the sauce thickens.
- Add Spinach and Wilt: Stir in fresh spinach and cook on medium heat for a couple of minutes, stirring frequently, until the spinach wilts to your desired tenderness. Alternatively, remove the skillet from heat, top with spinach, cover, and let it wilt from residual heat for about 4 minutes.
- Season and Serve: Mix everything well, remove from heat, then season with salt, freshly ground black pepper, and red pepper flakes to taste. Adjust seasoning carefully depending on the saltiness of the sausage. Serve warm.
Notes
- Use a heavy-bottomed skillet to cook the dish evenly and prevent scorching.
- Stir frequently while cooking pasta to avoid sticking to the pan and ensure even cooking.
- If you prefer a thicker sauce, allow the pasta to cook a little longer uncovered.
- Adjust salt carefully; the sausage can be quite salty so additional salt might not be necessary.
- Fresh spinach adds color and nutrients but can be substituted with kale or other leafy greens.
- You can customize heat level by adding more or less red pepper flakes.
