Description
Creamy Sausage Rigatoni combines rich flavors and creamy textures, making it a perfect one-pan meal for busy weeknights.
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 de Provence)
- 15 oz tomato sauce (pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
- Add the crumbled sausage and cook for about 5 minutes, breaking it up until fully cooked. Drain excess grease if needed.
- To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
- Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
- Add spinach and cook for a couple of minutes until wilted. Optional: Remove from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir. Cook a bit longer if you prefer a thicker sauce. Remove from heat and season with salt, black pepper, and red pepper flakes to taste.
Notes
Feel free to adjust the spice level and substitute other types of pasta. For a lighter option, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian