Description
A rich, comforting, one-pan creamy sausage rigatoni that comes together fast — tender pasta, savory sausage, and a silky tomato cream sauce perfect for busy nights.
Ingredients
- 8 oz uncooked rigatoni
- 1 cup chicken broth
- 1 cup heavy cream
- 15 oz tomato sauce or marinara
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 15 oz Italian sausage, casings removed
- 1 tsp Italian seasoning or Herbs de Provence
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- 5 oz fresh spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 5 minutes, breaking it apart as it browns. Drain excess fat.
- Add garlic and sauté 30 seconds. Stir in chicken broth, heavy cream, and tomato sauce until smooth.
- Add uncooked rigatoni and Italian seasoning. Ensure pasta is submerged and bring to a gentle boil.
- Reduce heat to medium, cover, and cook 10–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Stir in fresh spinach, cover, and let wilt for 3–4 minutes off heat.
- Season with salt, black pepper, and red pepper flakes. Serve hot.
Notes
Stir occasionally for even cooking. Add broth to thin the sauce if needed. Brown sausage well for deeper flavor. Rest 2 minutes before serving to help sauce cling to pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pan
- Cuisine: Italian-American