Creamy Italian Sausage Rigatoni
A comforting one-pot pasta dish that combines rich Italian sausage, creamy sauce, and tender rigatoni, perfect for any weeknight dinner or special occasion.
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!
Notes
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. 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.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 5g
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