Creamy Sausage Rigatoni One-Pan (Print-Friendly Version)
Italian sausage rigatoni with creamy tomato sauce and spinach, cooked in one pan for easy weeknight comfort.
# What You’ll Need to Make This:
→ Main
01 -
1 tablespoon olive oil
02 -
425 grams Italian sausage, crumbled
03 -
225 grams rigatoni, uncooked
04 -
240 millilitres chicken broth
05 -
240 millilitres heavy cream
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning or Herbs de Provence
08 -
425 grams tomato sauce or marinara
09 -
140 grams fresh spinach
→ To Taste
10 -
Salt
11 -
Coarsely ground black pepper
12 -
Red pepper flakes
# How to Prepare:
01 -
Heat olive oil over medium heat in a large, high-sided heavy-bottomed skillet.
02 -
Add crumbled sausage to the pan and cook on medium heat for approximately 5 minutes, using a spoon or spatula to break up the sausage until thoroughly cooked. Drain excess fat or liquid.
03 -
Add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the pan with the sausage.
04 -
Bring mixture to a boil over medium heat. Stir well, cover with a lid, and let the pasta cook for 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni is al dente and the sauce has thickened.
05 -
Add fresh spinach and cook on medium heat, stirring often until wilted, about 2 minutes. Alternatively, remove the pan from heat and cover, allowing the spinach to wilt in residual heat for 4 minutes, then stir.
06 -
Cook longer if a thicker sauce is preferred. Mix thoroughly and season to taste with salt, coarsely ground black pepper, and red pepper flakes.
# Extra Tips:
01 -
Adjust salt at the end, as some sausages may already contribute sufficient seasoning.