Description
This one-pan creamy sausage rigatoni is a quick and comforting meal perfect for busy weeknights. It combines crumbled Italian sausage, rigatoni pasta, and spinach in a luscious tomato-cream sauce, cooked all together in a skillet on the stovetop for about 30 minutes. With its rich flavors and creamy texture, it’s an easy yet impressive dish that satisfies the whole family.
Ingredients
Units
Scale
Meat and Pasta
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
Liquids and Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
Seasonings and Vegetables
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat oil and cook sausage: Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop. Add crumbled sausage and cook for about 5 minutes, breaking it apart until fully cooked. Drain any grease or liquid.
- Add pasta and liquids: To the same skillet with sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir everything well to combine.
- Cook pasta covered: Bring the mixture to a boil on medium heat. Cover with a lid and cook for 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni is al dente and the sauce has thickened.
- Add spinach and wilt: Stir in fresh spinach and continue to cook on medium heat, stirring for a couple of minutes until the spinach wilts to your liking. Alternatively, remove the pan from heat, add spinach, cover and let it wilt in the residual heat for about 4 minutes before stirring.
- Season and serve: Mix everything well and remove from heat. Add salt, freshly ground black pepper, and red pepper flakes to taste. Adjust seasoning carefully, especially salt, depending on the saltiness of the sausage. Serve hot.
Notes
- Use a large, heavy-bottomed skillet to ensure even cooking and prevent sticking.
- Stir frequently during pasta cooking to avoid burning or pasta sticking to the pan.
- You can adjust the red pepper flakes according to your preferred spice level.
- Letting the spinach wilt off heat gives a softer texture and prevents overcooking.
- If you prefer a thicker sauce, cook the pasta longer uncovered to reduce liquid.
