Creamy Sausage Rigatoni
- 1 tablespoon olive oil – For sautéing the sausage and ensuring the pasta doesn’t stick during cooking.
- 15 oz Italian sausage (crumbled) – Choose sweet or spicy, depending on your preference.
- 8 oz rigatoni (uncooked) – The tubular shape holds the creamy sauce beautifully.
- 1 cup chicken broth – Adds depth to the sauce and helps cook the pasta.
- 1 cup heavy cream – For that luscious, creamy texture.
- 4 cloves garlic (minced) – Aromatic and essential for building flavor.
- 1 teaspoon Italian seasoning or Herbs de Provence – Brings in classic Italian herbaceous notes.
- 15 oz tomato sauce – Tomato pasta sauce or marinara works well.
- 5 oz fresh spinach – Adds a pop of color and a healthy touch.
- Salt and coarsely ground black pepper – To season to taste.
- Red pepper flakes (optional) – For a spicy kick.
Instructions
1. Cook the Sausage
Start by heating olive oil in a large, high-sided skillet over medium heat. Add the crumbled Italian sausage, cooking for about 5 minutes until it’s browned and cooked through. Break the sausage into smaller pieces as it cooks. Drain any excess grease or liquid to prevent the sauce from becoming overly oily.
2. Combine Key Ingredients
To the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Mix everything well to coat the pasta evenly.
3. Simmer and Cook
Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. The pasta should achieve an “al dente” texture, absorbing the flavors of the creamy tomato sauce.
4. Incorporate Spinach
Once the pasta is cooked, add the fresh spinach to the skillet. Stir over medium heat for a few minutes until the spinach wilts. Alternatively, remove the skillet from the heat, cover it with a lid, and let the residual heat wilt the spinach for about 4 minutes.
5. Adjust the Consistency
If you prefer a thicker sauce, allow the dish to cook uncovered for a couple of additional minutes. Stir occasionally to prevent burning.
6. Season and Serve
Remove the skillet from heat and season the dish with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired). Use your judgment with the salt—Italian sausage can be salty enough on its own.
Notes
- Pasta Choice: While rigatoni is ideal for this recipe, you can substitute penne or ziti if needed. Avoid long pastas like spaghetti, which won’t hold the sauce as well.
- Customizing Heat: If you love spicy food, opt for hot Italian sausage and a generous sprinkle of red pepper flakes. For a milder version, stick to sweet Italian sausage.
- Vegetarian Option: Replace the sausage with sautéed mushrooms or plant-based sausage.
- Make It Cheesier: Add a handful of grated Parmesan or Pecorino Romano just before serving for an extra layer of richness.
- Thicker Sauce: To achieve a thicker consistency, reduce the amount of chicken broth slightly or simmer the dish uncovered for a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
