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
1 tablespoon olive oil
15 oz Italian sausage, crumbled (sweet or spicy)
8 oz rigatoni, uncooked
1 cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon Italian seasoning or Herbs de Provence
15 oz tomato sauce (marinara or plain)
5 oz fresh spinach
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional)
Instructions
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.
Season & Serve:
Taste and season with salt, black pepper, and red pepper flakes as desired. Serve hot.
Notes
For extra richness, stir in grated Parmesan or Pecorino Romano before serving.
To make it vegetarian, sub Italian-style plant-based sausage or mushrooms.
Want it spicier? Use hot sausage or add cayenne/red pepper flakes.
Don’t overcook the pasta—let it finish cooking in the sauce for maximum flavor.
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