1. Cook the Sausage:
- Heat olive oil in a large, high-sided skillet over medium heat.
- 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.
- Drain any excess grease or liquid.
2. Combine Key Ingredients:
- Add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the skillet.
- Mix well to coat the pasta evenly.
3. Simmer and Cook:
- Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking.
- Cover the skillet with a lid and let the rigatoni cook for 10-15 minutes, or until al dente.
4. Incorporate Spinach:
- Add the fresh spinach to the skillet and stir over medium heat for a few minutes until wilted.
- 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:
- 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:
- Remove the skillet from heat and season with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired)