Creamy Sausage Rigatoni Pasta

This creamy sausage rigatoni is the ultimate comfort meal for busy nights when you crave something restaurant-worthy but do not want to fuss. With a rich tomato cream sauce, tender pasta, and bites of Italian sausage all cooked in one pan, you get a crowd-pleaser with minimal cleanup and maximum flavor.

I first whipped this up after coming home late one night and needed something hearty yet easy it instantly became a family go-to whenever we want comfort food fast

Ingredients

• Olive oil: gives a little richness and helps brown the sausage properly choose a good quality extra virgin for best flavor
• Italian sausage: sweet or spicy for protein and a kick of flavor check for fresh sausages with lots of herbs
• Rigatoni pasta: holds up to the thick sauce with its ridges choose bronze-cut pasta if available for the best texture
• Chicken broth: infuses every bite with savory depth use homemade or a low-sodium boxed version if possible
• Heavy cream: delivers silkiness and body always shake the carton to check for freshness
• Garlic: minced fresh for punchy aroma avoid jarred garlic for this
• Italian seasoning or Herbs de Provence: for a fragrant herby layer dried mixes are easy but check they are not stale
• Tomato sauce: base of the creamy sauce look for one with no added sugar
• Fresh spinach: for color and a little bite grab the brightest greens
• Salt and pepper: essential staples grind fresh for best results
• Red pepper flakes: optional for a little heat skip or add to taste

Step-by-Step Instructions

Cook the Sausage:

In a large deep skillet pour in the olive oil and heat over medium level Add the crumbled Italian sausage and let it brown for about five minutes Break the meat up as it cooks so you get little pieces and more even browning When all sides are golden and the sausage is cooked through use a spoon to remove any extra fat from the pan

Combine Ingredients:

To the same pan pour in the uncooked rigatoni followed by the chicken broth heavy cream minced garlic your dried herbs and tomato sauce Use a big spoon to mix well you want all the pasta to be nicely coated with the sauce so no noodles dry out during cooking

Simmer:

Set the burner to medium and bring the sauce to a gentle boil Stir every few minutes to keep noodles from sticking together or to the pot Now cover with a lid and let it gently bubble for ten to fifteen minutes Watch closely after eight minutes and test a noodle now and then When the pasta is just tender and most of the liquid is absorbed you are ready to move on

Add Spinach:

Lift the lid and dump in your handfuls of fresh spinach Press them gently into the hot pasta and sauce Stir and cook a few minutes until wilted For a gentler method remove the pot from heat cover again and let the spinach wilt in the steam for four minutes

Adjust Consistency:

If you like a thicker sauce leave the pot uncovered and simmer two to three more minutes It will thicken as the steam escapes Keep stirring to prevent sticking or burning at this stage

Season and Serve:

Take your skillet off the hot burner Taste and add salt pepper and red pepper flakes if you want extra zing Scoop into bowls and serve hot right away

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Storage Tips

Let any leftovers cool completely before transferring to an airtight container This pasta stays fresh in the fridge for up to three days For best results reheat gently on the stove with a splash of milk or broth to refresh the sauce texture The dish can be frozen for up to a month but the cream may separate a little after thawing so reheat slowly while stirring

Ingredient Substitutions

You can swap penne or even rotini for the rigatoni if that is what you have For a dairy-free version use full-fat coconut milk in place of cream and a vegan sausage instead of pork The recipe also works with ground turkey or chicken sausage if you prefer a lighter meal

Serving Suggestions

Garnish each bowl with freshly grated Parmesan or Pecorino Romano for salty flavor and a little extra decadence Warm crusty bread makes a perfect companion for sopping up the leftover sauce If you want to stretch the meal a side green salad rounds out dinner beautifully

Rigatoni in Italian Kitchens

Creamy pasta dishes are a modern twist on classic Italian one-pot meals Traditionally Italians use seasonal greens and fresh sausage for dishes like this I first enjoyed sausage pasta on a chilly night in Florence and ever since every creamy rigatoni brings back memories of laughter in tiny candlelit restaurants

Common Queries

→ Can I use a different pasta shape?

Yes, penne or ziti work just as well and will hold the creamy sauce nicely.

→ What sausage variety is best?

Both sweet and spicy Italian sausage are great options; adjust to your preferred heat level.

→ Is it possible to make this vegetarian?

Absolutely, swap the sausage for sautéed mushrooms or your favorite plant-based alternative.

→ How can I make the dish cheesier?

Mix in grated Parmesan or Pecorino Romano just before serving for extra richness and flavor.

→ What’s the best way to control the spiciness?

Use sweet or spicy sausage and adjust the amount of red pepper flakes for your desired heat.

→ Can I prepare this ahead of time?

It reheats well—store leftovers in an airtight container and gently warm before serving.

→ What can I serve on the side?

Pair with a green salad or crusty bread to round out the meal and soak up the sauce.