Creamy Sausage Rigatoni
A comforting pasta dish featuring Italian sausage in a creamy tomato sauce with fresh spinach.
Equipment
- large skillet
- measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
- 1 tablespoon Olive oil For sautéing the sausage.
- 15 oz Italian sausage Crumbled, adds savory flavor.
- 8 oz Rigatoni Uncooked, the main pasta component.
- 1 cup Chicken broth Adds depth to the sauce.
- 1 cup Heavy cream Creates a rich, creamy sauce.
- 4 cloves Garlic Minced, for flavor.
- 1 teaspoon Italian seasoning Or Herbs de Provence for flavor.
- 15 oz Tomato sauce Base for the creamy sauce.
- 5 oz Fresh spinach Adds color and nutrition.
- Salt To taste.
- Coarsely ground black pepper To taste.
- Red pepper flakes Optional, for added heat.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes, stirring occasionally until browned. Drain any excess grease.
- In the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine.
- Bring the mixture to a gentle boil over medium heat. Cover the skillet and let the rigatoni cook for about 10 to 15 minutes until al dente, stirring occasionally.
- Once the pasta is cooked, stir in the fresh spinach and cook for a few minutes until wilted. Adjust the sauce consistency if needed.
- Season with salt, black pepper, and red pepper flakes to taste. Serve hot and enjoy your Creamy Sausage Rigatoni!
Notes
This dish is versatile; feel free to customize with different vegetables or proteins.