There are few dishes as comforting and soul-satisfying as a bowl of creamy pasta, especially when it involves rigatoni—those hearty tubes that hold sauce like a dream. Add in savory Italian sausage, aromatic garlic, vibrant spinach, and a luscious tomato-cream sauce, and you have a weeknight winner that’s easy enough for a quick dinner but impressive enough for guests. Creamy Sausage Rigatoni brings together rustic Italian flavors in one creamy, delicious pan.
This dish holds a special place in my kitchen. I first tried a variation of it at a small trattoria in Tuscany, where the chef cooked rigatoni right in the sauce to soak up every ounce of flavor. I was hooked—and once you try this version, you will be too.
Why You’ll Love Creamy Sausage Rigatoni
- One-Skillet Wonder: Minimal cleanup with maximum flavor.
- Perfectly Balanced: Rich cream, tangy tomato, and herbaceous seasoning in every bite.
- Versatile & Satisfying: Works equally well in the warmth of summer or the chill of winter.
- Customizable: Adjust the spice level or sneak in extra veggies.
Ingredients You’ll Need
This recipe serves 4 generous portions and comes together in about 30–35 minutes:
- 1 tablespoon olive oil – For sautéing the sausage and keeping the pasta from sticking.
- 15 oz Italian sausage (crumbled) – Use sweet or spicy to suit your preference.
- 8 oz rigatoni (uncooked) – The perfect shape to cradle that creamy sauce.
- 1 cup chicken broth – Adds depth to the sauce and cooks the pasta.
- 1 cup heavy cream – Delivers a luxurious, creamy texture.
- 4 cloves garlic (minced) – A key aromatic base.
- 1 teaspoon Italian seasoning or Herbs de Provence – For classic herb notes.
- 15 oz tomato sauce – Choose a high-quality marinara or plain tomato pasta sauce.
- 5 oz fresh spinach – For a pop of green and a healthy touch.
- Salt and coarsely ground black pepper – To season the dish.
- Red pepper flakes (optional) – For a hint of heat.
Step-by-Step Instructions
Step 1: Brown the Sausage
Heat olive oil in a large, deep skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces as it browns. Once fully cooked, drain any excess grease to keep the sauce rich, not oily.
Step 2: Combine Key Ingredients
Add the uncooked rigatoni directly into the skillet with the sausage. Pour in the chicken broth and heavy cream, followed by the minced garlic, tomato sauce, and Italian seasoning. Stir well to evenly coat the pasta.
Note: Cooking the pasta in the sauce allows it to absorb the flavors, making the dish more cohesive and flavorful.
Step 3: Simmer Until Al Dente
Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight bite.
Step 4: Add the Spinach
Once the pasta is nearly done, stir in the fresh spinach. Let it wilt naturally by stirring for a couple of minutes, or simply cover the skillet and let residual heat soften the greens.
Step 5: Adjust the Sauce
Prefer a thicker sauce? Let the dish simmer uncovered for a few extra minutes, stirring often. The starch from the pasta helps naturally thicken the sauce as it cooks.
Step 6: Season and Serve
Remove the skillet from the heat and season with salt, pepper, and red pepper flakes to taste. Remember, the sausage may already be salty, so season mindfully.
Serve hot, straight from the pan, garnished with a sprinkle of freshly grated Parmesan and a few torn basil leaves if desired.
Serving Suggestions
- Side Salad: A crisp arugula salad with lemon vinaigrette makes the perfect pairing.
- Garlic Bread: Because you’ll want something to mop up every last bit of sauce.
- Wine Pairing: A medium-bodied red like Chianti or a Pinot Noir complements the richness beautifully.
Make-Ahead and Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
- Freezer: Not recommended due to the dairy content, which can separate upon reheating.
Recipe Variations
- Make it Lighter: Use half-and-half instead of heavy cream and swap out sausage for ground turkey.
- Go Gluten-Free: Substitute your favorite gluten-free rigatoni.
- Add Veggies: Mushrooms, bell peppers, or zucchini work wonderfully here.
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
- 5 oz fresh spinach
- Salt and coarsely ground black pepper
- Red pepper flakes optional
Instructions
Step 1: Brown the Sausage
- Heat olive oil in a large, deep skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces as it browns. Once fully cooked, drain any excess grease to keep the sauce rich, not oily.
Step 2: Combine Key Ingredients
- Add the uncooked rigatoni directly into the skillet with the sausage. Pour in the chicken broth and heavy cream, followed by the minced garlic, tomato sauce, and Italian seasoning. Stir well to evenly coat the pasta.
- Note: Cooking the pasta in the sauce allows it to absorb the flavors, making the dish more cohesive and flavorful.
Step 3: Simmer Until Al Dente
- Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight bite.
Step 4: Add the Spinach
- Once the pasta is nearly done, stir in the fresh spinach. Let it wilt naturally by stirring for a couple of minutes, or simply cover the skillet and let residual heat soften the greens.
Step 5: Adjust the Sauce
- Prefer a thicker sauce? Let the dish simmer uncovered for a few extra minutes, stirring often. The starch from the pasta helps naturally thicken the sauce as it cooks.
Step 6: Season and Serve
- Remove the skillet from the heat and season with salt, pepper, and red pepper flakes to taste. Remember, the sausage may already be salty, so season mindfully.
- Serve hot, straight from the pan, garnished with a sprinkle of freshly grated Parmesan and a few torn basil leaves if desired.
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