Creamy Sausage Rigatoni Pasta (Printable Version)
# What You’ll Need:
01 -
1 tablespoon olive oil
02 -
15 oz Italian sausage, crumbled (sweet or spicy)
03 -
8 oz rigatoni pasta, uncooked
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning or Herbs de Provence
08 -
15 oz tomato sauce
09 -
5 oz fresh spinach
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Red pepper flakes, optional (for heat)
# Steps to Follow:
01 -
In a large, high-sided skillet, heat olive oil over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it into smaller pieces, until browned and cooked through. Drain any excess grease.
02 -
To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir to combine, ensuring the pasta is well-coated.
03 -
Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking. Cover the skillet and let it cook for 10–15 minutes, or until the pasta is al dente and has absorbed the flavors.
04 -
Stir in the fresh spinach and cook for a few minutes until wilted. Alternatively, remove the skillet from heat, cover, and let the residual heat wilt the spinach for about 4 minutes.
05 -
If a thicker sauce is desired, cook uncovered for an additional few minutes, stirring occasionally.
06 -
Remove from heat and season with salt, freshly ground black pepper, and red pepper flakes if using. Serve hot.
# Additional Notes:
01 -
Pasta Alternatives: Penne or ziti can be used in place of rigatoni.
02 -
Vegetarian Option: Substitute sausage with sautéed mushrooms or a plant-based alternative.
03 -
Cheesier Version: Stir in grated Parmesan or Pecorino Romano before serving.
04 -
Spice Level: Adjust red pepper flakes and choose sausage type (sweet or spicy) to control heat.