Description
This creamy sausage rigatoni is a comforting one-pan Italian-inspired meal that comes together in just 30 minutes. Featuring crumbled Italian sausage, tender rigatoni pasta cooked in a rich tomato and cream sauce, and fresh spinach, this dish offers a perfect balance of savory flavors and creamy texture ideal for a quick weeknight dinner.
Ingredients
Protein & Vegetables
- 15 oz Italian sausage (crumbled)
- 5 oz fresh spinach
- 4 cloves garlic (minced)
Dairy & Liquids
- 1 cup heavy cream
- 1 cup chicken broth
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
Pasta & Seasonings
- 8 oz rigatoni (uncooked)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning (or Herbs from Provence)
- salt and coarsely ground black pepper (to taste)
- red pepper flakes (to taste)
Instructions
- Heat the Oil and Cook Sausage: Warm 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it apart until fully cooked. Drain off any excess grease or liquid.
- Add Pasta and Liquids: To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir everything to combine.
- Simmer and Cook Pasta: Bring the mixture to a boil over medium heat, then cover with a lid. Let the pasta cook for 10 to 15 minutes, uncovered, stirring frequently, until the rigatoni is al dente and the sauce is boiling and thickening. Stir often to prevent sticking.
- Wilt the Spinach: Add fresh spinach to the skillet and cook over medium heat, stirring frequently for a few minutes until the spinach wilts to your preference.
- Alternative Spinach Method: Alternatively, remove the skillet from heat after pasta is cooked, add spinach on top, cover with lid, and let the residual heat wilt the spinach for about 4 minutes. Then stir to combine.
- Adjust Sauce Thickness and Seasoning: If you prefer a thicker sauce, continue cooking for a few more minutes. Then mix everything well, remove the skillet from heat, and season with salt, freshly ground black pepper, and red pepper flakes to taste.
- Serving Tip: Use your judgment when adding salt since the sausage may already carry enough saltiness.
Notes
- The dish is designed as a one-pan meal using just a skillet on the stovetop, making cleanup easy.
- Frequent stirring during cooking prevents pasta and sausage from sticking or burning at the bottom.
- Spinach can be wilted either by direct cooking over heat or via residual heat with the lid covered.
- Make sure pasta is cooked al dente for best texture.
- Step-by-step photos can help if visual guidance is needed (refer to original recipe source).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
