Description
This creamy Italian sausage pasta features perfectly cooked rigatoni tossed in a rich and velvety sauce made with a blend of Italian sausage, sun-dried tomatoes, and parmesan cheese. The sauce is thickened with a butter and flour roux and enriched with heavy cream and chicken broth, then finished with fresh baby spinach for a touch of brightness. Ready in just 30 minutes, this comforting dish is perfect for an easy weeknight dinner or casual gathering.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
Protein and Vegetables
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, drained)
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Seasonings and Spices
- 1 tablespoon olive oil
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt (plus additional for cooking pasta)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Sauce
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- 1½ cups shredded parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta is cooking, proceed with the rest of the recipe.
- Cook the Sausage and Aromatics: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, Italian sausage, yellow onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the skillet. Cook for 9-11 minutes or until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture onto a paper towel-lined plate to let excess grease drain. Discard the paper towel once drained and return the sausage to the skillet.
- Prepare the Roux: Reduce heat to medium-low. Add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour until fully absorbed by the butter. Cook the mixture for about 1 minute or until it turns a light golden brown.
- Add Liquids and Simmer Sauce: Gradually whisk in the chicken broth, making sure to eliminate any lumps. Then whisk in the heavy cream and sun-dried tomatoes. Bring the mixture to a low boil, then reduce the heat to low and simmer for 5-7 minutes, stirring often, until the sauce is reduced by about half and thick enough to coat the back of a spoon.
- Incorporate Cheese and Spinach: Slowly stir in the shredded parmesan cheese until fully melted and incorporated. Then fold in the baby spinach, stirring until the leaves are fully wilted.
- Combine Pasta and Sausage: Add the reserved sausage mixture and the drained pasta to the skillet. Stir well to evenly combine and coat the rigatoni thoroughly with the creamy sauce.
- Serve and Garnish: Remove the skillet from heat and garnish the pasta with a sprinkle of chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- For a spicier version, use hot Italian sausage instead of mild.
- If you prefer, substitute rigatoni with penne or ziti pasta.
- Ensure to drain the sun-dried tomatoes well to avoid excess oil in the sauce.
- This recipe can be made ahead by preparing the sauce and sausage; reheat gently and toss with freshly cooked pasta before serving.
- For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.
