Creamy Sausage Rigatoni: A Comforting Delight
Nothing says comfort food quite like a steaming bowl of pasta. Today, we’re diving into a creamy, savory recipe that pairs perfectly with a cozy evening in: Creamy Sausage Rigatoni. This dish combines the rich flavors of Italian sausage with the smooth, decadent texture of heavy cream and fresh spinach, creating a delicious harmony that will leave everyone asking for seconds. Let’s get cooking!
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 (e.g., marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Directions
- Start with the Sausage: In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the crumbled sausage and cook for about 5 minutes until fully cooked through. Remember to drain any excess grease to keep your dish from being too oily.
- Combine and Simmer: To the same skillet, toss in the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Give everything a good stir to mix the ingredients well. Bring the mixture to a boil, then cover and reduce to medium heat.
- Pasta Perfection: Continue to cook for 10-15 minutes, or until the pasta is al dente. Make sure to stir frequently to prevent any sticking and ensure even cooking.
- Finishing Touches: Add the fresh spinach and let it wilt in the skillet. You can cook it for a few minutes or simply cover the skillet and let the heat wilt the spinach for about 4 minutes. This method keeps the spinach vibrant and not overly soggy.
- Season and Serve: Season your dish with salt, pepper, and a sprinkle of red pepper flakes for that extra kick. Serve warm and enjoy the hearty, creamy goodness!
Nutritional Information
- Calories: 620 kcal per serving
- Servings: 4
Prep time is just 10 minutes and cooking takes about 20 minutes, making this dish a perfect choice for a quick yet satisfying dinner. The Creamy Sausage Rigatoni not only promises a burst of flavor but also offers a comforting, hearty meal that’s guaranteed to delight your palate. Enjoy this dish on a busy weeknight or when you simply need a little comfort — it’s sure to satisfy. Happy cooking!
Creamy Sausage Rigatoni
- Total Time: 30 minutes
- Yield: 4 1x
Description
The Creamy Sausage Rigatoni is a classic Italian dish that offers a comforting blend of creamy sauce, robust sausage, and tender pasta. Each bite is infused with the rich flavors of Italian seasoning and fresh spinach, making it not only a satisfying meal but a delightful experience.
Perfect for a busy weeknight or a casual dining experience, this dish brings simplicity and flavor to the table without compromising on taste. Whether you’re cooking for family or friends, the Creamy Sausage Rigatoni promises to be a crowd-pleaser, packing a flavorful punch that will leave everyone asking for seconds.
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 (e.g., marinara)
5 oz fresh spinach
Salt and coarsely ground black pepper, to taste
Red pepper flakes, to taste
Instructions
Heat olive oil in a large, heavy-bottomed skillet over medium heat.
Add crumbled sausage and cook for about 5 minutes, until cooked through. Drain any excess grease.
To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well and bring to a boil.
Cover and cook on medium heat for 10-15 minutes, or until pasta is al dente, stirring frequently.
Add fresh spinach and cook for a few minutes until wilted, or let it wilt in the covered skillet off heat for about 4 minutes.
Season with salt, pepper, and red pepper flakes. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650 kcal