Description
This creamy sausage rigatoni is a delicious one-pan, 30-minute meal perfect for a hearty weeknight dinner. Featuring savory Italian sausage, tender rigatoni pasta, fresh spinach, and a rich tomato cream sauce, it’s an easy yet flavorful dish that comes together quickly on the stovetop.
Ingredients
Units
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Main 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 (such as tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Heat the oil and cook sausage: Heat 1 tablespoon of olive oil over medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it apart until fully cooked through. Drain any excess grease or liquid from the pan.
- Add pasta and liquids: To the same skillet with cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir to combine all ingredients well.
- Simmer pasta covered: Bring the mixture to a boil over medium heat, then cover with a lid and reduce heat to maintain a gentle boil. Cook for 10 to 15 minutes, stirring frequently to prevent the pasta and sausage from sticking to the bottom. Continue cooking until the rigatoni is al dente and the sauce slightly thickens.
- Wilt the spinach: Add fresh spinach to the skillet and cook on medium heat, stirring frequently for 2 to 3 minutes until the spinach wilts. Alternatively, remove the skillet from heat, top the pasta with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir to combine.
- Adjust seasoning and serve: Cook longer if a thicker sauce is desired. Mix everything well, remove from heat, and season with salt, freshly ground black pepper, and red pepper flakes to taste. Serve immediately.
Notes
- Use your best judgment when adding salt, as the sausage may already provide enough saltiness.
- Stir frequently during cooking to prevent the pasta from sticking to the pan.
- Cooking with the lid on helps the pasta cook evenly and absorb flavors.
- For a thicker sauce, extend the cooking time uncovered to reduce excess liquid.
- Step-by-step photos can be helpful if you’re new to this recipe.
