Description
This Creamy Sausage Rigatoni is the ultimate comfort meal! A rich, velvety sauce made with Italian sausage, tomato sauce, and cream coats every bite of tender rigatoni. Best of all, it’s made in just one pan—perfect for a quick and delicious weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 15 oz Italian sausage (crumbled, sweet or spicy)
- 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 (or marinara sauce)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper (to taste)
- Red pepper flakes (optional, for heat)
Instructions
- Sizzle the Sausage:
- Heat olive oil in a large skillet over medium heat.
- Add the crumbled sausage and cook for about 5 minutes, breaking it apart as it browns.
- Drain excess grease if needed.
- Bring on the Base:
- To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
- Stir everything to combine.
- Simmer to Perfection:
- Bring to a gentle boil, then cover and cook for 10-15 minutes, stirring occasionally, until the pasta is al dente and absorbs the creamy sauce.
- Spinach Finale:
- Stir in the fresh spinach and cook for a few minutes until wilted.
- Alternatively, cover the skillet and let the residual heat soften the spinach for 4 minutes.
- Perfect the Texture:
- If you prefer a thicker sauce, let the dish cook uncovered for a couple more minutes.
- Stir occasionally to prevent sticking.
- Season and Serve:
- Remove from heat and season with salt, black pepper, and red pepper flakes if desired.
- Serve immediately.
Notes
- Make It Cheesier: Stir in grated Parmesan or Pecorino Romano before serving.
- Swap the Pasta: Penne or ziti work as great alternatives.
- Vegetarian Twist: Replace sausage with mushrooms or plant-based sausage.
- Customize the Heat: Use spicy sausage and extra red pepper flakes for a kick.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: Italian-American