Why Make This Recipe
Creamy Sausage Rigatoni is the perfect weeknight meal for busy families or anyone who wants a delicious dish without spending hours in the kitchen. This one-pan recipe is quick, taking just 30 minutes to prepare and cook, making it ideal for those nights when you want something satisfying yet simple. The combination of sausage, cream, and pasta creates a rich flavor that will leave everyone wanting more. Plus, with spinach added for a bit of nutrition, this dish is both hearty and wholesome.
How to Make Creamy Sausage Rigatoni
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 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 (pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Directions
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Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
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Add the crumbled sausage and cook for about 5 minutes, breaking it up, until fully cooked. Drain excess grease if needed.
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To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
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Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
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Add spinach and cook for a couple of minutes until wilted.
Optional: Remove from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir. Cook a bit longer if you prefer a thicker sauce. Remove from heat and season with salt, black pepper, and red pepper flakes to taste.
How to Serve Creamy Sausage Rigatoni
Serve your Creamy Sausage Rigatoni hot, straight from the skillet. You can garnish it with some freshly grated Parmesan cheese or a sprinkle of fresh herbs for extra flavor. This dish pairs well with a side salad or some garlic bread to soak up the delicious sauce.
How to Store Creamy Sausage Rigatoni
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. When you’re ready to eat it again, reheat it on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
Tips to Make Creamy Sausage Rigatoni
- For extra flavor, try using spicy Italian sausage or adding more herbs.
- If you don’t have rigatoni, any pasta shape will work.
- Feel free to add other vegetables, like mushrooms or bell peppers, for more variety.
Variation
You can also make a lighter version of this dish by using a lower-fat cream or substituting the sausage with ground turkey or chicken. For a vegetarian option, use plant-based sausage.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw and drain it before adding it to the dish.
2. Is there a gluten-free option for this recipe?
Absolutely! You can use gluten-free rigatoni or any other gluten-free pasta.
3. Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and cook the pasta, then mix them together right before serving. This will help keep the pasta from getting too soft.
Creamy Sausage Rigatoni
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A quick and delicious one-pan meal featuring rigatoni pasta, Italian sausage, and creamy sauce, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 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 (pasta sauce or marinara)
- 5 oz fresh spinach
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
- Add the crumbled sausage and cook for about 5 minutes, breaking it up, until fully cooked. Drain excess grease if needed.
- To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
- Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
- Add spinach and cook for a couple of minutes until wilted.
- Remove from heat, season with salt, black pepper, and red pepper flakes to taste, and let it sit for a few minutes before serving.
Notes
For extra flavor, try using spicy Italian sausage or adding mushrooms. Can be made lighter with low-fat cream or using ground turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
