Creamy Sausage Rigatoni
Ingredients
- 1 tablespoon olive oil
- 15 ounces Italian-style sausage casing removed and crumbled
- 8 ounces rigatoni pasta uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning or mixed dried herbs
- 15 ounces tomato sauce or simple marinara-style sauce
- 5 ounces fresh spinach
- Salt to taste
- Coarsely ground black pepper to taste
- Red pepper flakes optional
Instructions
- Heat olive oil in a large, deep skillet over medium heat.
- Add the crumbled sausage and cook for about 5 minutes, breaking it apart, until fully cooked. Drain excess grease if needed.
- Add the uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce to the skillet. Stir well.
- Bring to a gentle boil, then cover and cook for 10–15 minutes, stirring frequently, until the pasta is tender and the sauce thickens.
- Add the spinach and stir until wilted, about 2 minutes. Alternatively, remove from heat, cover, and let the spinach wilt using residual heat.
- Season with salt, black pepper, and red pepper flakes to taste. Stir well and serve hot.
Notes
This one-pan creamy sausage rigatoni is the ultimate quick and easy weeknight dinner. Made entirely on the stovetop, it delivers rich, restaurant-style flavor with minimal cleanup. Perfect for busy nights, cozy family meals, or comfort food cravings.