Creamy Sausage Rigatoni (Printable Version)
One-pot rigatoni with Italian sausage, creamy tomato sauce, and spinach, ready in just 30 minutes.
# Ingredients:
→ Meat
01 -
425 g crumbled mild Italian sausage
→ Pasta
02 -
225 g uncooked rigatoni
→ Liquids
03 -
240 ml chicken broth
04 -
120 ml heavy cream
05 -
480 ml tomato-based marinara sauce
06 -
15 ml olive oil
→ Vegetables & Herbs
07 -
15 g minced garlic
08 -
30 g fresh spinach
→ Spices
09 -
5 ml Italian seasoning
10 -
Optional: red pepper flakes, salt, and black pepper to taste
# Steps:
01 -
Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add crumbled Italian sausage and cook until fully browned. Drain excess fat.
02 -
Stir in minced garlic and Italian seasoning into the cooked sausage, sauté briefly until fragrant.
03 -
Add uncooked rigatoni directly to the pan with sausage and seasonings, stirring to combine.
04 -
Pour in chicken broth, heavy cream, and tomato sauce. Mix thoroughly to combine all ingredients.
05 -
Bring mixture to a boil, then cover and reduce heat. Simmer for 10–15 minutes until pasta is al dente and sauce has thickened.
06 -
Stir in fresh spinach and cook over low heat until wilted to desired tenderness.
07 -
Adjust seasoning with salt, pepper, and optional red pepper flakes. Stir to combine and serve immediately.
# Notes:
01 -
Use a heavy-bottomed skillet with high sides to prevent sticking and promote even cooking. For extra depth, add 60 ml dry red wine to the sauce. To maintain a creamy texture upon reheating, incorporate a splash of heavy cream or milk.