why make this recipe
Creamy Sausage Rigatoni is the perfect dish for busy weeknights. In just 30 minutes, you can have a hearty meal that brings together savory sausage and rich, creamy sauce. It’s all made in one pan, which means less cleanup for you! This pasta dish is comforting, satisfying, and packed with flavor, making it a family favorite.
how to make Creamy Sausage Rigatoni
Ingredients :
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 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 (pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Directions :
- Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
- Add the crumbled sausage and cook for about 5 minutes, breaking it up, until fully cooked. Drain excess grease if needed.
- To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
- Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
- Add spinach and cook for a couple of minutes until wilted.
Optional: Remove from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir. Cook a bit longer if you prefer a thicker sauce. Remove from heat and season with salt, black pepper, and red pepper flakes to taste.
how to serve Creamy Sausage Rigatoni
Serve the Creamy Sausage Rigatoni hot, straight from the skillet. You can garnish it with freshly grated Parmesan cheese or some extra red pepper flakes if you like a bit of heat. This dish pairs well with garlic bread or a fresh salad for a complete meal.
how to store Creamy Sausage Rigatoni
To store leftovers, let the rigatoni cool completely. Transfer it to an airtight container and place it in the refrigerator. It should stay fresh for up to 3 days. You can reheat it on the stove over low heat with a splash of water or cream to help bring back its creamy texture.
tips to make Creamy Sausage Rigatoni
- Make sure to stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the skillet.
- If you want a bit more heat, feel free to add extra red pepper flakes.
- You can substitute the Italian sausage with turkey or chicken sausage for a lighter option.
variation
For a vegetarian option, you can replace the sausage with sautéed mushrooms or additional veggies like bell peppers or zucchini. You can also use whole wheat rigatoni for a healthier alternative.
FAQs
-
Can I use different types of pasta?
Yes, you can swap out the rigatoni for any pasta shape you like, such as penne or fusilli. -
Is there a dairy-free option?
Yes, you can use coconut cream or almond milk as a substitute for heavy cream and choose a dairy-free cheese for garnish. -
Can I freeze Creamy Sausage Rigatoni?
It is not recommended to freeze the dish as the cream may separate when thawed. However, you can freeze the sausage and sauce separately to use later.
Creamy Sausage Rigatoni
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A hearty and comforting pasta dish that combines savory sausage with a rich, creamy sauce, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 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 (pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil over medium heat in a large, high-sided, heavy-bottomed skillet.
- Add the crumbled sausage and cook for about 5 minutes, breaking it up, until fully cooked. Drain excess grease if needed.
- To the same skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce.
- Bring to a boil, stirring well. Cover and cook on medium heat for 10–15 minutes, stirring frequently to prevent sticking, until pasta is al dente.
- Add spinach and cook for a couple of minutes until wilted.
- Optional: Remove from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir. Cook a bit longer if you prefer a thicker sauce. Remove from heat and season with salt, black pepper, and red pepper flakes to taste.
Notes
Serve hot, garnished with freshly grated Parmesan cheese or red pepper flakes. Pairs well with garlic bread or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian