This Creamy Sausage Rigatoni is a quick and easy one-pan dinner perfect for busy weeknights. Featuring tender rigatoni, crumbled Italian sausage, a creamy tomato sauce, and fresh spinach, this dish is hearty, comforting, and restaurant-quality—all in just 30 minutes!
Ingredients
- 1 tbsp olive oil
- 15 oz Italian sausage, crumbled
- 8 oz uncooked rigatoni
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tsp Italian seasoning (or Herbs de Provence)
- 15 oz tomato sauce (such as pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Cook 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 any excess grease or liquid.
- Add Pasta and Sauce Ingredients: To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine.
- Cook Pasta: Bring the mixture to a boil over medium heat. Cover the skillet with a lid and allow the pasta to cook for 10–15 minutes, stirring frequently to prevent sticking. Cook until the pasta reaches an “al dente” texture.
- Add Spinach: Stir in fresh spinach and cook for 2–3 minutes until wilted. Alternatively, remove the skillet from heat, top the rigatoni with spinach, cover with a lid, and let it wilt in the residual heat for 4 minutes before stirring.
- Thicken Sauce: If a thicker sauce is desired, cook the dish slightly longer uncovered.
- Season and Serve: Season with salt, freshly ground black pepper, and red pepper flakes to taste. Use caution with salt if the sausage is already salty. Serve hot and enjoy!
Nutrition (Per Serving):
- Calories: 854 kcal
- Fat: 60g
- Saturated Fat: 26g
- Cholesterol: 149mg
- Sodium: 1547mg
- Carbohydrates: 53g
- Fiber: 4g
- Sugar: 7g
- Protein: 27g
- Vitamin A: 4668 IU
- Vitamin C: 21mg
- Calcium: 136mg
- Iron: 4mg
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