Description
Creamy Sausage Rigatoni is a cozy skillet pasta with tender rigatoni, crumbled Italian sausage, spinach, garlic, and tomato cream sauce. It is rich, saucy, and ready fast enough for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 15 oz tomato sauce, tomato pasta sauce, or marinara
- 5 oz fresh spinach
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Brown the sausage: Heat the olive oil in a large deep skillet over medium heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through.
- Stir in garlic: Add the garlic, Italian seasoning, black pepper, and red pepper flakes. Cook for 30 seconds, stirring often, until fragrant.
- Simmer the pasta: Pour in the chicken broth, heavy cream, and tomato sauce. Stir in the uncooked rigatoni, bring to a gentle bubble, cover, and cook for 12 to 14 minutes, stirring often, until the pasta is tender.
- Loosen the sauce: Add a splash of broth or water if the pasta needs more liquid before it finishes cooking. Keep the heat gentle so the cream sauce stays smooth.
- Wilt the spinach: Stir in the fresh spinach a handful at a time. Cook for 1 to 2 minutes, until the leaves soften and the sauce turns glossy.
- Finish and serve: Taste and add salt, more black pepper, or extra red pepper flakes. Let the pasta rest for 2 minutes before serving so the sauce clings to the rigatoni.
Notes
Use mild or spicy Italian sausage depending on the heat you like. Leftovers keep in the refrigerator for up to 3 days and reheat best with a splash of broth, cream, or water. Do not boil hard when reheating, since gentle heat keeps the sauce creamy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian American
Keywords: creamy sausage rigatoni