Description
This creamy sausage rigatoni recipe combines Italian sausage, fresh spinach, garlic, and cherry tomatoes in a rich tomato cream sauce. Perfectly cooked rigatoni pasta is tossed in a flavorful blend of heavy cream, chicken broth, and Parmesan cheese, resulting in a comforting and indulgent meal ready in just 45 minutes.
Ingredients
Scale
Pasta
- 12 oz (340g) rigatoni pasta
Sauce and Protein
- 1 lb (450g) Italian sausage (mild or spicy, based on preference)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 5 oz (140g) fresh spinach
- 1/2 cup grated Parmesan cheese
Garnish
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Cook the rigatoni pasta according to the package instructions until al dente. Drain well and set aside.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spatula as it cooks. Continue cooking until the sausage is browned and cooked through. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté garlic and onion: In the same skillet, add the minced garlic and finely chopped onion. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Cook cherry tomatoes: Add the halved cherry tomatoes to the skillet. Cook for approximately 3 minutes until they soften and begin releasing their juices.
- Simmer the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Sprinkle in the Italian seasoning and season with salt and pepper. Let the sauce simmer gently for 5 minutes to thicken slightly.
- Add spinach: Stir in the fresh spinach, cooking until it wilts and is fully incorporated into the sauce.
- Combine sausage: Return the browned sausage to the skillet, mixing it evenly throughout the creamy sauce.
- Toss pasta with sauce: Add the cooked rigatoni to the skillet. Toss everything together to ensure the pasta is fully coated with the sauce.
- Melt in Parmesan: Sprinkle the grated Parmesan cheese over the pasta mixture, stirring gently until the cheese melts and enriches the sauce.
- Garnish and serve: If desired, garnish with chopped fresh basil before serving for a fresh herbal note.
Notes
- You can adjust the spiciness of the dish by choosing mild or spicy Italian sausage.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream.
- Fresh basil garnish is optional but adds a nice aromatic touch.
- Ensure the rigatoni is not overcooked when boiling to maintain texture in the dish.
- Additional vegetables like mushrooms or bell peppers can be added for extra flavor and nutrition.
