Description
Creamy Sausage Rigatoni is the ultimate one-skillet comfort meal. Italian sausage, garlic, tomato sauce, and cream come together to create a rich, velvety sauce that clings to ridged rigatoni like a cozy hug. Toss in spinach for freshness, and dinner is done in 30 minutes—simple, satisfying, and soul-warming.
Ingredients
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1 tablespoon olive oil
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15 oz Italian sausage, crumbled (sweet or spicy)
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8 oz rigatoni, uncooked
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1 cup chicken broth
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1 cup heavy cream
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4 cloves garlic, minced
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1 teaspoon Italian seasoning or Herbs de Provence
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15 oz tomato sauce (marinara or plain)
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5 oz fresh spinach
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Salt, to taste
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Black pepper, to taste
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Red pepper flakes (optional)
Instructions
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Sear the Sausage:
Heat olive oil in a large skillet over medium heat. Add crumbled sausage and cook for 5–6 minutes, breaking it up as it browns. Drain excess fat if needed. -
Build the Sauce & Pasta Base:
Add uncooked rigatoni, chicken broth, heavy cream, garlic, seasoning, and tomato sauce to the skillet. Stir to coat the pasta. -
Simmer:
Bring to a gentle boil. Reduce heat to low, cover, and simmer for 10–15 minutes, stirring occasionally, until pasta is al dente and sauce is thickened. -
Add Spinach:
Stir in the spinach and cook for 1–2 minutes until wilted. Alternatively, cover and let residual heat wilt the spinach off-heat.
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Season & Serve:
Taste and season with salt, black pepper, and red pepper flakes as desired. Serve hot.
Notes
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For extra richness, stir in grated Parmesan or Pecorino Romano before serving.
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To make it vegetarian, sub Italian-style plant-based sausage or mushrooms.
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Want it spicier? Use hot sausage or add cayenne/red pepper flakes.
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Don’t overcook the pasta—let it finish cooking in the sauce for maximum flavor.
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Leftovers make a great pasta bake. Just top with cheese and reheat in the oven until bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American Comfort