Creamy Sausage Rigatoni Recipe
Introduction
Creamy Sausage Rigatoni is a comforting and flavorful pasta dish that combines savory Italian sausage with a rich, creamy tomato sauce. Ready in about 30 minutes, it’s perfect for a cozy weeknight dinner that feels special.
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage (crumbled; sweet or spicy)
- 8 oz rigatoni (uncooked)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce (marinara or plain)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper
- Red pepper flakes (optional)
Instructions
- Step 1: Heat olive oil in a large, deep skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces as it browns. Drain any excess grease once fully cooked.
- Step 2: Add uncooked rigatoni to the skillet. Pour in chicken broth and heavy cream, then stir in minced garlic, tomato sauce, and Italian seasoning until the pasta is evenly coated.
- Step 3: Bring to a gentle boil, then reduce heat to a steady simmer. Cover with a lid and cook for 10 to 15 minutes, stirring occasionally, until pasta is tender but still slightly firm.
- Step 4: Stir in fresh spinach and allow it to wilt naturally by stirring a couple of minutes or covering the skillet to soften the greens with residual heat.
- Step 5: For a thicker sauce, simmer uncovered for a few more minutes, stirring often to let the sauce reduce and thicken.
- Step 6: Remove from heat and season with salt, pepper, and optional red pepper flakes to taste. Serve hot, garnished with freshly grated Parmesan and torn basil leaves if desired.
Tips & Variations
- Swap spinach with kale or arugula for a different leafy green texture and flavor.
- Use spicy Italian sausage for a bit of heat or sweet sausage for a milder dish.
- Adding a splash of white wine before simmering can deepen the flavor of the sauce.
- For a lighter version, substitute half-and-half for heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any tube-shaped pasta like penne or ziti will work well to hold the creamy sauce.
How do I avoid the sauce becoming too thick or dry?
Stir occasionally while cooking and add extra chicken broth or cream if the sauce reduces too much before the pasta is fully cooked.
PrintCreamy Sausage Rigatoni Recipe
Creamy Sausage Rigatoni is a comforting Italian-inspired dish featuring tender rigatoni pasta cooked directly in a flavorful, creamy tomato and sausage sauce. This one-pan recipe combines crumbled Italian sausage, garlic, Italian herbs, and fresh spinach in a rich sauce made from chicken broth, heavy cream, and tomato sauce. Ready in just about 30–35 minutes, it offers a hearty meal perfect for weeknights or casual dinners, delivering a delicious blend of bold and creamy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 generous servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sausage and Base
- 1 tablespoon olive oil
- 15 oz Italian sausage (crumbled, sweet or spicy)
Pasta and Sauce
- 8 oz rigatoni (uncooked)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce (marinara or plain tomato sauce)
Vegetables and Seasonings
- 5 oz fresh spinach
- Salt and coarsely ground black pepper (to taste)
- Red pepper flakes (optional, to taste)
Optional Garnishes
- Freshly grated Parmesan cheese
- Torn basil leaves
Instructions
- Brown the Sausage: Heat olive oil in a large, deep skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces as it browns. Once fully cooked, drain any excess grease to keep the sauce rich, not oily.
- Combine Key Ingredients: Add the uncooked rigatoni directly into the skillet with the sausage. Pour in the chicken broth and heavy cream, followed by the minced garlic, tomato sauce, and Italian seasoning. Stir well to evenly coat the pasta. Cooking the pasta in the sauce allows it to absorb the flavors, making the dish more cohesive and flavorful.
- Simmer Until Al Dente: Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight bite.
- Add the Spinach: Once the pasta is nearly done, stir in the fresh spinach. Let it wilt naturally by stirring for a couple of minutes, or simply cover the skillet and let residual heat soften the greens.
- Adjust the Sauce: Prefer a thicker sauce? Let the dish simmer uncovered for a few extra minutes, stirring often. The starch from the pasta helps naturally thicken the sauce as it cooks.
- Season and Serve: Remove the skillet from the heat and season with salt, pepper, and red pepper flakes to taste. Remember, the sausage may already be salty, so season mindfully. Serve hot, straight from the pan, garnished with freshly grated Parmesan and torn basil leaves if desired.
Notes
- Use sweet or spicy Italian sausage depending on your heat preference.
- Be sure to stir occasionally during simmering to keep pasta from sticking to the bottom of the pan.
- The sauce will thicken naturally as the pasta cooks and releases starch; simmer uncovered for thicker consistency.
- Fresh spinach adds a healthy pop of green but can be substituted with kale if preferred.
- Serve with a crisp green salad and garlic bread for a complete meal.
- Wine pairing suggestions include Chianti or Pinot Noir to complement the richness.
Keywords: Creamy Sausage Rigatoni, Italian sausage pasta, one pan pasta recipe, creamy tomato pasta, easy Italian dinner, sausage rigatoni recipe
