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Creamy Sausage Rigatoni

Creamy Sausage Rigatoni for a Cozy Weeknight Delight

This Creamy Sausage Rigatoni is a rich pasta dish made easy for busy weeknights, perfect for bringing Italian flavors to your table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta and Sauce
  • 2 tablespoons Olive Oil Adds fat for cooking and flavor; substitute with a neutral oil if needed.
  • 1 pound Italian Sausage Provides savory protein; turkey or chicken sausage can be used for a lighter option.
  • 12 ounces Rigatoni Ideal for thick sauces; use penne if rigatoni is unavailable.
  • 3 cups Chicken Broth Adds depth of flavor; substitute with vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Creates the creamy texture; coconut cream is a non-dairy alternative.
  • 2 cloves Garlic Enhances the dish with aromatic flavors; use fresh minced garlic.
  • 1 tablespoon Italian Seasoning Provides a blend of traditional flavors; dried basil and oregano can work in a pinch.
  • 1 cup Tomato Sauce Forms the base of the sauce; marinara works for added flavor.
For Adding Color and Nutrition
  • 2 cups Fresh Spinach Adds vibrant color and nutrition; can be replaced with kale or arugula.
To Taste
  • Salt Essential for balancing flavors; adjust according to preference.
  • Coarsely Ground Black Pepper Adjust according to preference.
  • Red Pepper Flakes Optional heat element; skip for a milder dish.

Equipment

  • large heavy-bottomed skillet

Method
 

Step‑by‑Step Instructions
  1. In a large, heavy-bottomed skillet, pour in 2 tablespoons of olive oil and heat over medium heat until shimmering.
  2. Add 1 pound of crumbled Italian sausage and cook for about 5 minutes until browned. Drain excess grease.
  3. Add 2 minced garlic cloves and 1 tablespoon of Italian seasoning. Sauté for 1-2 minutes until fragrant.
  4. Stir in 12 ounces of uncooked rigatoni, 3 cups of chicken broth, 1 cup of heavy cream, and 1 cup of tomato sauce. Mix well.
  5. Bring to a rolling boil, cover, and reduce heat to low. Cook for 10-15 minutes until the rigatoni is al dente.
  6. Fold in 2 cups of fresh spinach until wilted, about 2 minutes.
  7. Adjust flavor with salt, coarsely ground black pepper, and red pepper flakes if desired.
  8. Remove from heat, let sit for a minute, and serve warm.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Stir often during cooking to prevent sticking. Adjust salt based on the sausage’s saltiness. Enjoy fresh for the best flavor.

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