Creamy Sausage Rigatoni

Imagine the perfect weeknight meal—a hearty, creamy pasta dish that comes together in just 30 minutes, leaving you with minimal cleanup and maximum satisfaction. That’s precisely what this Creamy Sausage Rigatoni delivers. Packed with robust flavors of Italian sausage, rich tomato sauce, and velvety heavy cream, this recipe is a quick fix that feels like a luxurious indulgence. Whether you’re a seasoned cook or a beginner, this one-pan dish will undoubtedly become a staple in your culinary repertoire. Indulge in creamy, savory perfection with every bite of this Sausage Rigatoni—comfort food at its best! 🍝✨ #CreamyGoodness #SausageLovers #PastaPerfection #ComfortFood #WeeknightDinner #ItalianFlavors #SavoryBites #RichAndCreamy #PastaCravings #DinnerDelight Total Time: 30 minutes Yield: 4 servings 1x Use your ← → (arrow) keys to browse Ingredients Scale1x2x3x 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. Cook Mode Prevent your screen from going dark 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. Author: Rosa Prep Time: 10 minutes Cook Time: 20 minutes