Creamy Sausage Rigatoni
A comforting one-pan pasta dish featuring rigatoni, Italian sausage, and a rich, creamy sauce that is perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage (crumbled)
- 8 oz rigatoni (uncooked)
- 1 cup chicken broth
- 1 cup heavy cream For a creamier consistency, blend before adding.
- 4 cloves garlic (minced) Toasting the garlic adds flavor.
- 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce
- 5 oz fresh spinach Add towards the end to keep it fresh.
- Salt and coarsely ground black pepper To taste.
- Red pepper flakes (optional) For additional heat.
Instructions
Cooking Instructions
- Heat the olive oil in a large pan over medium heat. Add the crumbled sausage and cook until browned.
- Add minced garlic and Italian seasoning, then stir in the uncooked rigatoni.
- Pour in the chicken broth and tomato sauce. Bring to a simmer.
- Cover and cook until rigatoni is al dente, about 12-15 minutes.
- Stir in fresh spinach until wilted.
- Add heavy cream, and let it simmer to achieve a creamy texture.
- Season with salt, pepper, and red pepper flakes to taste before serving.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months. Reheat gently for best results.