Creamy Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream
02 -
1 cup chicken broth
03 -
1 tablespoon olive oil
04 -
15 oz Italian sausage, crumbled (choose between sweet or spicy)
05 -
4 cloves garlic, finely chopped
06 -
8 oz uncooked rigatoni pasta
07 -
1 teaspoon Italian seasoning or use Herbs de Provence as an alternative
08 -
5 oz fresh spinach leaves
09 -
15 oz tomato sauce or marinara of your choice
10 -
Salt and black pepper (crush it coarsely to bring out flavors)
11 -
Add some red pepper flakes (if you'd like some heat!)
# Instructions:
01 -
Warm up olive oil in a big skillet over medium heat. Toss in the broken-up sausage and cook it for 5 minutes or so until it’s browned. Stir occasionally to break it down more, then remove extra grease if needed.
02 -
Throw the uncooked rigatoni, chicken broth, cream, garlic, tomato sauce, and the seasoning into the skillet where the sausage is waiting. Mix it thoroughly so the pasta is covered nicely.
03 -
Let the mixture gently bubble, giving it a stir from time to time so nothing sticks to the pan. Cover it up and simmer for about 10–15 minutes, long enough for the rigatoni to soften and soak up all those lovely flavors.
04 -
When the pasta is tender, add the spinach on top. Fold it in gently and let it wilt for a few minutes. If it’s easier, just cover the pan and allow the heat to do the work for around 4 minutes.
05 -
Want the sauce thicker? Simmer everything without the lid for another minute or two. Add salt, pepper, and optional red pepper flakes to your liking. Remember, the sausage already has some saltiness, so taste before adding more.
# Notes:
01 -
Rigatoni is ideal, but you can swap it with ziti or penne. Skip longer pasta types like spaghetti—they don't work as well here.
02 -
If you like things spicy, pick hot Italian sausage and sprinkle extra red pepper flakes. Sweet sausage keeps it mild.
03 -
For a no-meat option, substitute sausage with either plant-based sausages or some sautéed mushrooms.
04 -
A richer bite? Sprinkle some grated Parmesan or Pecorino Romano just before serving.
05 -
For a thicker consistency, you can either use a bit less broth or simmer your dish uncovered for longer.