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Creamy Sausage Rigatoni: A One-Pan Pasta Dream

This Creamy Sausage Rigatoni recipe is a one-pan wonder that’s packed with flavor and ready in minutes. Perfect for a cozy weeknight dinner!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 15 oz Italian sausage (crumbled)
  • 8 oz rigatoni pasta (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
  • 5 oz fresh spinach
  • Salt and coarsely ground black pepper to taste

 

  • Red pepper flakes (optional)

Instructions

1. Cook the Sausage:

  1. Heat olive oil in a large, high-sided skillet over medium heat.
  2. Add the crumbled Italian sausage and cook for about 5 minutes, or until browned and cooked through. Break the sausage into smaller pieces as it cooks.
  3. Drain any excess grease or liquid.

2. Combine Key Ingredients:

  1. Add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the skillet.
  2. Mix well to coat the pasta evenly.

3. Simmer and Cook:

  1. Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking.
  2. Cover the skillet with a lid and let the rigatoni cook for 10-15 minutes, or until al dente.

4. Incorporate Spinach:

  1. Add the fresh spinach to the skillet and stir over medium heat for a few minutes until wilted.
  2. Alternatively, remove the skillet from the heat, cover with a lid, and let the residual heat wilt the spinach for about 4 minutes.

5. Adjust the Consistency:

  1. If you prefer a thicker sauce, allow the dish to cook uncovered for a couple of additional minutes. Stir occasionally to prevent burning.

6. Season and Serve:

  1. Remove the skillet from heat and season with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired)