Description
This easy Sausage Rigatoni is a creamy one-pan Italian-inspired pasta recipe made with savory Italian sausage, rigatoni, garlic, tomato sauce, heavy cream, and fresh spinach. Ready in just 30 minutes, it’s a comforting family dinner that’s rich, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 15 ounces (425 g) Italian sausage, crumbled
- 8 ounces (225 g) rigatoni pasta, uncooked
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 ounces (425 g) marinara or tomato pasta sauce
- 5 ounces (140 g) fresh spinach
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese, for serving (optional)
- 2 tablespoons chopped fresh parsley or basil, for garnish (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed skillet over medium heat.
- Add the crumbled Italian sausage and cook for 5 to 7 minutes, breaking it apart until browned and fully cooked. Drain excess grease if necessary.
- Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant.
- Add the uncooked rigatoni, chicken broth, heavy cream, and tomato sauce. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and cook for 10 to 15 minutes, stirring occasionally to prevent sticking.
- Cook until the rigatoni reaches an al dente texture. Add a splash of broth if needed while cooking.
- Stir in the fresh spinach and cook for 2 to 3 minutes until wilted.
- Season with salt, black pepper, and red pepper flakes if desired.
- Remove from the heat and let the pasta rest for 2 to 3 minutes so the sauce thickens slightly.
- Serve warm with grated Parmesan cheese and fresh parsley or basil.
Notes
- Use spicy Italian sausage for extra heat and flavor.
- Cook the pasta only until al dente to avoid a mushy texture.
- Stir the pasta regularly during cooking to prevent sticking.
- Add a splash of chicken broth or cream if the sauce becomes too thick.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk, cream, or broth to restore the creamy consistency.
- Freezing is not recommended because cream-based sauces may separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 854 kcal
- Sugar: 8 g
- Sodium: 1230 mg
- Fat: 54 g
- Saturated Fat: 24 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 145 mg