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