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Sausage Rigatoni

A quick and comforting one-pan meal featuring rigatoni pasta cooked in a creamy tomato sauce with Italian sausage and fresh spinach.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Sausage and Pasta
  • 1 tablespoon olive oil
  • 15 ounces Italian sausage, crumbled Sweet or hot, depending on your preference
  • 8 ounces rigatoni pasta, uncooked Can substitute with other pasta types like penne or ziti
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
For the Sauce
  • 1 cup chicken broth
  • 1 cup heavy cream Heavy cream preferred for a thicker sauce
  • 15 ounces marinara or tomato pasta sauce
  • 5 ounces fresh spinach
For Seasoning and Serving
  • 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 optional, for serving
  • 2 tablespoons chopped fresh parsley or basil optional, for garnish

Method
 

Preparation
  1. Place a large, heavy-bottomed skillet over medium heat. Add the olive oil and let it warm for about a minute.
  2. Add the crumbled Italian sausage to the pan. Cook for 5 to 7 minutes, breaking it into small pieces until no pink remains.
  3. Spoon out excess grease from the pan, leaving a little behind for flavor.
  4. Stir in the minced garlic and Italian seasoning; cook for about 30 seconds until fragrant.
  5. Pour in the uncooked rigatoni, chicken broth, heavy cream, and marinara sauce. Stir well.
  6. Bring the mixture to a gentle boil, then reduce heat to medium-low.
  7. Cover and simmer for 10 to 15 minutes, stirring occasionally.
  8. Check pasta for doneness; it should be al dente.
  9. Stir in fresh spinach in handfuls, cooking until wilted, about 2 to 3 minutes.
  10. Add salt, black pepper, and red pepper flakes to taste. Remove from heat and let rest for 2 to 3 minutes.
  11. Garnish with Parmesan and fresh parsley or basil before serving.

Notes

For best results, use a heavy-bottomed pan and stir frequently. Grate your own Parmesan for better melting. The dish can be reheated gently with a splash of broth or cream if it thickens too much.