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Creamy Sausage Rigatoni Recipe

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This creamy sausage rigatoni is a comforting one-pan meal that comes together in just 30 minutes. Featuring Italian sausage, tender rigatoni cooked al dente in a luscious blend of chicken broth, heavy cream, tomato sauce, and fresh spinach, this dish is perfect for a hearty weeknight dinner with minimal cleanup.

Ingredients

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 and coarsely ground black pepper, to taste
  • Red pepper flakes, to taste

Instructions

  1. Heat the oil: Heat 1 tablespoon of olive oil over medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop to prepare for cooking the sausage.
  2. Cook the sausage: Add the crumbled Italian sausage to the skillet and cook on medium heat for about 5 minutes, breaking it into pieces until cooked through. Drain any excess grease or liquid from the pan.
  3. Combine pasta and liquids: Into the skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir everything well to combine.
  4. Boil and simmer pasta: Bring the mixture to a boil over medium heat, then cover the skillet with a lid and let cook for 10 to 15 minutes. Stir frequently to prevent sticking, cooking until the rigatoni is al dente and the sauce starts to thicken.
  5. Add the spinach: Add the fresh spinach to the skillet and cook on medium heat, stirring frequently for a couple of minutes until the spinach wilts to your liking.
  6. Alternative wilting method: Alternatively, you can remove the pan from heat after adding spinach, cover it, and let the residual heat wilt the spinach for about 4 minutes. Then stir to combine.
  7. Adjust sauce consistency: If you prefer a thicker sauce, continue cooking longer on medium heat, stirring regularly.
  8. Season and finish: Mix everything well, remove the skillet from heat, and season with salt, freshly ground coarse black pepper, and red pepper flakes if desired. Use your discretion with salt depending on sausage saltiness.

Notes

  • Use a heavy-bottomed skillet with high sides to prevent sticking and allow even cooking of the pasta.
  • Stir frequently while the pasta cooks to avoid burning and ensure even sauce thickening and pasta cooking.
  • If you want a thicker sauce, extend cooking time but keep stirring to prevent sticking.
  • The spinach can be added at the end either by wilting it on the heat or with residual heat off the burner.
  • Adjust salt carefully, as Italian sausage can be salty.
  • Step-by-step photos are available above the recipe card to guide you visually through the process.

Find it online: https://marthatasty.com/creamy-sausage-rigatoni-recipe/