Creamy Sausage Rigatoni
A comforting and flavorful pasta dish combining rigatoni, savory crumbled sausage, and a rich, creamy sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For cooking the sausage.
- 15 oz Italian sausage (crumbled) Adds a savory depth to the dish.
- 8 oz rigatoni (uncooked) The main pasta of the dish.
- 1 cup chicken broth For the sauce base.
- 1 cup heavy cream Adds creaminess to the sauce.
- 4 cloves garlic (minced) For flavor.
- 1 teaspoon Italian seasoning or Herbs de Provence For seasoning.
- 15 oz tomato sauce For additional flavor and sauce base.
- 5 oz fresh spinach Adds color and freshness.
- Salt and coarsely ground black pepper To taste.
- Red pepper flakes (optional) For added heat.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add crumbled Italian sausage and cook until browned (5 to 7 minutes), stirring occasionally.
- Add minced garlic and sauté for about a minute.
- Pour in chicken broth, heavy cream, and sprinkle Italian seasoning, stirring well.
- Bring the mixture to a boil.
- Stir in uncooked rigatoni, reduce heat to low, cover, and simmer for 10 to 12 minutes until pasta is al dente.
- Gently fold in fresh spinach until wilted.
- Adjust the sauce consistency with more broth or cream if needed.
- Season with salt, black pepper, and red pepper flakes to taste.
- Serve hot, garnished with cheese or herbs if desired.
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Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently, adding broth or cream if the sauce has thickened. Feel free to customize with vegetables, different pasta, or cheeses.