In the world of pasta, there’s something undeniably comforting and satisfying about the combination of rich, creamy sauces with robust, flavorful meats. Among the myriad of pasta dishes, Creamy Sausage Rigatoni stands out as a particularly enticing option. This dish is not only bursting with flavor but also incredibly easy to make, making it a perfect choice for a weeknight dinner that feels special without requiring hours of prep or cooking. Let’s dive into how to bring this delicious meal to your table.
Ingredients You’ll Need
Before you start cooking, make sure you have the following ingredients on hand:
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper to taste
- Red pepper flakes to taste (optional)
Directions: Step by Step
Now that your ingredients are ready, let’s get cooking. The process is straightforward but promises a dish that’s rich in flavor and texture.
- Start by Heating the Olive Oil: In a large, high-sided, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium heat.
- Cook the Sausage: Add the crumbled sausage to the skillet. Cook for about 5 minutes on medium heat, crumbling it further as it cooks, until thoroughly cooked through. Drain any excess grease or liquid.
- Combine the Main Ingredients: To the skillet with the sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine.
- Boil and Simmer: Bring the mixture to a boil over medium heat, then cover with a lid. Let the pasta cook for 10 to 15 minutes, allowing the sauce to boil gently. Stir frequently to prevent sticking.
- Add the Spinach: Once the pasta is al dente, add fresh spinach to the skillet. Continue cooking on medium heat, stirring often, until the spinach wilts to your liking.
- Season and Serve: Remove the skillet from heat. Season your Creamy Sausage Rigatoni with salt, freshly ground coarse black pepper, and red pepper flakes (if using) to taste. Stir everything well to combine.
Serving Suggestions
This dish is wonderfully versatile when it comes to serving. It pairs beautifully with a simple side salad dressed with balsamic vinaigrette or steamed vegetables for a balanced meal. If you’re feeling extra indulgent, a slice of crusty garlic bread makes a perfect companion to soak up the creamy sauce.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 650 kcal per serving
- Servings: Makes 4 servings
Creamy Sausage Rigatoni is more than just a pasta dish; it’s a comforting hug in a bowl that promises to delight your taste buds and satisfy your hunger. Its combination of rich, creamy texture with the savory depth of Italian sausage and the freshness of spinach creates a harmonious blend that’s hard to beat. So next time you’re pondering over what to make for dinner, consider this recipe your go-to for a meal that’s both easy and impressively delicious.
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Creamy Sausage Rigatoni
- Total Time: 30 minutes
- Yield: 4 1x
Description
Dive into the heart of Italian cuisine with this sumptuous Creamy Sausage Rigatoni, a dish that combines the robust flavors of crumbled Italian sausage with the silky smoothness of heavy cream and tomato sauce. This one-pan wonder not only simplifies the cooking process but ensures that every spiral of rigatoni is perfectly coated in a rich, flavorful sauce, punctuated by the fragrant hints of garlic and Italian seasoning.
Ingredients
1 tablespoon olive oil
15 oz Italian sausage, crumbled
8 oz rigatoni, uncooked
1 cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon Italian seasoning or Herbs from Provence
15 oz tomato sauce (such as tomato pasta sauce or marinara)
5 oz fresh spinach
Salt and coarsely ground black pepper to taste
Red pepper flakes to taste
Instructions
Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop.
Add crumbled sausage and cook on medium heat for about 5 minutes, crumbling it, until it is cooked through. Drain any grease or liquid.
To the same skillet with sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the pasta to cook for about 10 to 15 minutes on medium heat, while the sauce boils.
Cook until pasta reaches an “al dente” texture. Stir frequently to prevent pasta and sausage from sticking to the bottom of the pan.
Add fresh spinach, and cook on medium heat, stirring frequently for a couple of minutes, until the spinach wilts to your liking.
Cook longer if you would like a thicker sauce. Mix everything well. Remove from heat. Season with salt, freshly ground coarse black pepper, and red pepper flakes if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes