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This creamy sausage rigatoni has become my go-to dinner when everyone needs something warm and filling but I am short on time. The combination of savory sausage, tender pasta, and a velvety tomato sauce comes together in only thirty minutes and everything happens in one pan. It tastes indulgent but leans on simple ingredients you probably have on hand already.
I first made this rigatoni on a night when my pantry was nearly bare and I almost skipped dinner. It surprised me how everyone asked for seconds and the pan was scraped clean.
Ingredients
- Olive oil: helps sausage brown and keeps the pasta from sticking choose extra virgin for more flavor
- Italian sausage: brings all the classic, robust seasonings look for high-quality sausage with visible herb flecks
- Rigatoni pasta: the tube shape traps sauce beautifully I love using bronze-cut rigatoni for extra texture
- Chicken broth: deepens the flavor and prevents the sauce from being too heavy low sodium is best if your sausage is already salty
- Heavy cream: creates the rich, silky texture choose the freshest cream you can find for best results
- Garlic: adds depth and punch fresh, plump garlic cloves are worth it here
- Italian seasoning or Herbs from Provence: offers herbal brightness dried or fresh both work
- Tomato sauce: the foundation of the creamy sauce pick a thick and rich marinara if possible
- Fresh spinach: balances richness with color and nutrients baby spinach is especially tender
- Salt and coarsely ground black pepper to taste: for perfect seasoning
- Red pepper flakes (optional): for a whisper of heat to cut through the cream
Step-by-Step Instructions
- Brown the Sausage:
- Drizzle olive oil into a large high-sided heavy skillet and heat on medium. Add crumbled sausage and cook for about five minutes, breaking it up as it browns. When cooked through with crispy edges, drain excess fat.
- Build the Sauce and Pasta:
- Add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian herbs, and tomato sauce to the skillet. Stir thoroughly so every piece of pasta is coated and nothing is stuck to the bottom.
- Cook Pasta to Al Dente:
- Bring everything to a gentle boil over medium heat, then cover. Let the pasta simmer for ten to fifteen minutes, stirring often to ensure even cooking and prevent sticking. The pasta should be firm but tender, and the sauce will start to thicken.
- Add Spinach and Final Seasoning:
- Spread fresh spinach over the warm pasta. Either stir in and cook for a couple of minutes until wilted, or simply cover and let the spinach soften in the residual heat off the burner for several minutes. Stir again.
- Finish and Serve:
- Taste the rigatoni. Season with salt, black pepper, and a sprinkle of red pepper flakes if desired. Give everything a final good stir and serve hot.
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Fresh spinach is my favorite part because it melts into the creamy sauce and gives this comfort dish a little burst of color and nutrition. My daughter loves to help toss in the handfuls of spinach and is always proud she ate her greens.
Storage Tips
Leftovers can be refrigerated in a sealed container for up to three days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce. Freezing is possible but the cream may separate, so it is best enjoyed fresh or within a day or two.
Ingredient Substitutions
Swap Italian sausage for chicken or turkey sausage if you like a lighter version. Any short pasta shape like penne or ziti can work if you do not have rigatoni. You can use half and half instead of heavy cream for a lighter texture, though the sauce will be less rich.
Serving Suggestions
This creamy pasta shines on its own but you can pair it with a crisp green salad or roasted vegetables for balance. I sometimes make garlic bread too for dipping in the sauce because no one wants to waste a drop.
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A Touch of Italian Comfort
Pasta with sausage has deep roots in Italian home cooking, where families gather for hearty meals that are simple but made with care. This dish channels that spirit while keeping things weeknight-easy for the modern kitchen.
Recipe FAQs
- → What type of sausage works best?
Italian sausage, either mild or spicy, provides the most flavor for this dish. Pork or chicken sausage can also be used as alternatives.
- → Can I substitute a different pasta?
Yes, penne or ziti are good alternatives to rigatoni, but adjust cooking time to ensure the pasta reaches 'al dente' texture.
- → How can I make the sauce thicker?
Let the dish cook uncovered for a few extra minutes to allow excess liquid to evaporate. Stir often for best results.
- → Do I have to include spinach?
Spinach adds color and nutrients, but you can omit or replace it with kale or arugula if desired.
- → Is this meal spicy?
It has gentle heat from Italian sausage and red pepper flakes. Adjust red pepper to suit your preference.
- → What makes this meal quick?
Everything—pasta, sausage, and sauce—cooks together in one pan in about 30 minutes, making it very convenient.