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Creamy Sausage Rigatoni

A quick and comforting dish combining hearty Italian sausage, creamy sauce, and pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For cooking
  • 15 oz Italian sausage (crumbled) Can use spicy sausage for more flavor
  • 8 oz rigatoni (uncooked) Can substitute with penne or fusilli
  • 1 cup chicken broth Add more for adjusting sauce consistency
  • 1 cup heavy cream For creaminess
  • 4 cloves garlic (minced) Enhances flavor
  • 1 teaspoon Italian seasoning or Herbs de Provence For added flavor
  • 15 oz tomato sauce Adds acidity and flavor
  • 5 oz fresh spinach Wilts quickly in sauce
  • Salt and coarsely ground black pepper To taste
  • Red pepper flakes (optional) For heat, optional

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the crumbled Italian sausage and cook until browned, breaking it apart with a spoon.
  3. Once the sausage is cooked, add minced garlic and cook for about 1 minute until fragrant.
  4. Stir in the chicken broth, heavy cream, Italian seasoning, and tomato sauce. Mix everything well.
  5. Add the uncooked rigatoni to the skillet. Bring the mixture to a simmer and let it cook for about 12-15 minutes, or until the pasta is al dente, stirring occasionally.
  6. When the pasta is ready, fold in the fresh spinach until wilted.
  7. If the sauce is too thick, add a little more chicken broth or cream to reach your desired consistency.
  8. Taste the dish and sprinkle in some salt, black pepper, and optional red pepper flakes. Serve hot and enjoy!

Notes

For added flavor, consider using spicy Italian sausage. You can store leftovers in an airtight container for up to 3 days, or freeze for future meals. Reheat with a splash of broth for the best results.