Why Make This Recipe
Creamy Italian Sausage Rigatoni is a dish that warms your heart and satisfies your cravings. It is perfect for a quick weeknight dinner or for impressing guests during a dinner party. With its rich flavors and creamy texture, this recipe combines the hearty appeal of Italian sausage with the comforting embrace of creamy sauce and pasta. You’ll love how everything cooks together in one pot, making cleanup a breeze!
How to Make Creamy Italian Sausage Rigatoni
Ingredients
- 12 ounce rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped (reserve 1 tablespoon oil)
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup marinara sauce
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove sausage from pot and set aside, leaving drippings behind.
Reduce heat to low. Add the reserved sun-dried tomato oil to the pot along with diced onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until fragrant and softened.
Stir in tomato paste and cook for 3 minutes to allow it to caramelize and deepen in flavor. Add chopped sun-dried tomatoes and stir to combine.
Pour in chicken broth and marinara sauce. Add the rigatoni, making sure the pasta is submerged. If needed, add a little more chicken broth. Bring to a light boil, then reduce heat to a simmer.
Cover and cook for approximately 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
Stir in heavy cream and fresh spinach. Cook for about 3 minutes until the spinach wilts and the sauce becomes creamy. Season with Italian seasoning, red pepper flakes, salt, and pepper.
Turn off the heat and slowly stir in Parmesan cheese until completely melted. Add the cooked sausage back in and mix well. Adjust seasoning if needed.
Serve hot with extra Parmesan on top and enjoy this rich, restaurant-quality one-pot pasta that’s ready in about 30 minutes!
How to Serve Creamy Italian Sausage Rigatoni
Serve this creamy rigatoni hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired. It pairs wonderfully with a side salad and some crusty garlic bread to soak up the delicious sauce.
How to Store Creamy Italian Sausage Rigatoni
Allow leftovers to cool completely before transferring them to an airtight container. You can store the rigatoni in the refrigerator for up to 3 days. For longer storage, consider freezing the pasta. Thaw and reheat on the stove before serving.
Tips to Make Creamy Italian Sausage Rigatoni
- For extra flavor, try adding a splash of white wine after sautéing the onion and garlic.
- If you like a little heat, increase the amount of red pepper flakes or add some crushed red pepper to the finished dish.
- You can substitute the Italian sausage with ground turkey or chicken for a lighter option.
Variation
Feel free to add your favorite vegetables, like mushrooms or bell peppers, for added nutrition. You can also use different types of pasta, such as penne or farfalle, if you don’t have rigatoni on hand.
FAQs
Can I use a different type of cream?
Yes, you can use half-and-half or even whole milk, but this may affect the creaminess of the sauce.
Is there a vegetarian option for this recipe?
Absolutely! You can omit the Italian sausage and substitute it with extra vegetables or plant-based sausage alternatives.
How can I make this dish gluten-free?
Simply use gluten-free pasta and ensure that your chicken broth and marinara sauce are also gluten-free.
Creamy Italian Sausage Rigatoni
Ingredients
Pasta and Sauce Base
- 12 ounce rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped (reserve 1 tablespoon oil)
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup marinara sauce
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- to taste Salt and pepper
Instructions
Cooking the Sausage
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
- Remove sausage from pot and set aside, leaving drippings behind.
Preparing the Base
- Reduce heat to low. Add the reserved sun-dried tomato oil to the pot along with diced onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until fragrant and softened.
- Stir in tomato paste and cook for 3 minutes to allow it to caramelize and deepen in flavor.
- Add chopped sun-dried tomatoes and stir to combine.
Cooking the Pasta
- Pour in chicken broth and marinara sauce.
- Add the rigatoni, making sure the pasta is submerged. If needed, add a little more chicken broth.
- Bring to a light boil, then reduce heat to a simmer.
- Cover and cook for approximately 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
Final Touches
- Stir in heavy cream and fresh spinach. Cook for about 3 minutes until the spinach wilts and the sauce becomes creamy.
- Season with Italian seasoning, red pepper flakes, salt, and pepper.
- Turn off the heat and slowly stir in Parmesan cheese until completely melted. Add the cooked sausage back in and mix well. Adjust seasoning if needed.
Serving
- Serve hot with extra Parmesan on top and enjoy this rich, restaurant-quality one-pot pasta that's ready in about 30 minutes!