Description
Experience the rich flavors of Italy with this Creamy Italian Sausage Rigatoni with Spinach and Tomato Delight, a delightful one-pot pasta dish. Perfect for any weekday or weekend meal, this recipe combines the savory taste of Italian sausage with the freshness of spinach, smothered in a luxurious tomato cream sauce. It’s quick to prepare, delicious, and sure to satisfy your pasta cravings.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil (if needed)
- 3 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Step-by-step Directions
1. Cook the Sausage
In a large pot or deep skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked, about 7-10 minutes. If there’s excess fat, drain some off, leaving about 1 tablespoon in the pot.
2. Sauté Garlic and Onion
Add the minced garlic and chopped onion to the pot with the sausage. Sauté until softened and fragrant, about 3-4 minutes.
3. Add Tomatoes and Broth
Stir in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.
4. Cook the Pasta
Add the rigatoni directly to the pot. Stir to combine, then cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
5. Incorporate Cream
Reduce the heat to low, and slowly stir in the heavy cream. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
6. Add Spinach and Cheese
Stir in the fresh spinach, cooking until wilted, about 2 minutes. Mix in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes if desired. Stir well until the cheese is melted and the pasta is fully coated.
Servings & Preparation Time
This recipe serves approximately 4 people. The total preparation and cooking time is estimated to be around 30-40 minutes.
Tips for Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. Microwave reheating is also possible, using a covered microwave-safe dish, stirring occasionally until hot.
Conclusion
The Creamy Italian Sausage Rigatoni with Spinach and Tomato Delight is not only fulfilling but emanates a comforting essence with each bite. The blend of creamy and tangy flavors amplified by the Italian sausage and fresh spinach makes this dish irresistibly appealing. It’s the ideal choice for anyone looking to enjoy a hearty, flavorful meal with minimal cleanup. Add this recipe to your culinary repertoire to impress friends and family alike!
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Creamy Italian Sausage Rigatoni with Spinach and Tomato Delight
- Total Time: 30-40 minutes
- Yield: 4 servings 1x
Description
Experience the rich flavors of Italy with this Creamy Italian Sausage Rigatoni with Spinach and Tomato Delight, a delightful one-pot pasta dish. Perfect for any weekday or weekend meal, this recipe combines the savory taste of Italian sausage with the freshness of spinach, smothered in a luxurious tomato cream sauce. It’s quick to prepare, delicious, and sure to satisfy your pasta cravings.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil (if needed)
- 3 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Cook the Sausage: In a large pot or deep skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked, about 7-10 minutes. If there’s excess fat, drain some off, leaving about 1 tablespoon in the pot.
- Sauté Garlic and Onion: Add the minced garlic and chopped onion to the pot with the sausage. Sauté until softened and fragrant, about 3-4 minutes.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.
- Cook the Pasta: Add the rigatoni directly to the pot. Stir to combine, then cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Incorporate Cream: Reduce the heat to low, and slowly stir in the heavy cream. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
- Add Spinach and Cheese: Stir in the fresh spinach, cooking until wilted, about 2 minutes. Mix in the grated Parmesan cheese and season with salt, pepper, and red pepper flakes if desired. Stir well until the cheese is melted and the pasta is fully coated.