Why Make This Recipe
Creamy Sausage Rigatoni is a comforting and quick meal that satisfies everyone at the table. With rich flavors from the sausage, creamy sauce, and vibrant spinach, it offers a delightful mix of textures and taste. This recipe is perfect for busy weeknights or when you want a delicious homemade dish without spending hours in the kitchen. It’s easy to make and packed with ingredients that most people love!
How to Make Creamy Sausage Rigatoni
Ingredients:
- 1 tablespoon olive oil – For sautéing the sausage and ensuring the pasta doesn’t stick during cooking.
- 15 oz Italian sausage (crumbled) – Choose sweet or spicy, depending on your preference.
- 8 oz rigatoni (uncooked) – The tubular shape holds the creamy sauce beautifully.
- 1 cup chicken broth – Adds depth to the sauce and helps cook the pasta.
- 1 cup heavy cream – For that luscious, creamy texture.
- 4 cloves garlic (minced) – Aromatic and essential for building flavor.
- 1 teaspoon Italian seasoning or Herbs de Provence – Brings in classic Italian herbaceous notes.
- 15 oz tomato sauce – Tomato pasta sauce or marinara works well.
- 5 oz fresh spinach – Adds a pop of color and a healthy touch.
- Salt and coarsely ground black pepper – To season to taste.
- Red pepper flakes (optional) – For a spicy kick.
Directions:
Cook the Sausage
Heat olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook until browned. Break it into smaller pieces as it cooks.Combine Key Ingredients
To the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Mix everything well to coat the pasta evenly.Simmer and Cook
Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. The pasta should achieve an "al dente" texture, absorbing the flavors of the creamy tomato sauce.Incorporate Spinach
Once the pasta is cooked, add the fresh spinach to the skillet. Stir over medium heat for a few minutes until the spinach wilts. Alternatively, remove the skillet from the heat, cover it with a lid, and let the residual heat wilt the spinach for about 4 minutes.Adjust the Consistency
If you prefer a thicker sauce, allow the dish to cook uncovered for a couple of additional minutes. Stir occasionally to prevent burning.Season and Serve
Remove the skillet from heat and season the dish with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired). Use your judgment with the salt—Italian sausage can be salty enough on its own.
How to Serve Creamy Sausage Rigatoni
Serve the creamy sausage rigatoni hot, garnished with extra spinach or a sprinkle of Parmesan cheese if you like. It pairs well with a simple side salad or warm garlic bread for a complete meal.
How to Store Creamy Sausage Rigatoni
If you have leftovers, let the dish cool down, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or cream if needed to moisten the sauce.
Tips to Make Creamy Sausage Rigatoni
- For added flavor, let the sausage caramelize slightly before adding other ingredients.
- Adjust the level of spice by using mild or hot sausage and including or omitting red pepper flakes.
- Feel free to add other vegetables like mushrooms or bell peppers for more nutrition and taste.
Variation
You can try using different types of pasta, like penne or fusilli, if you want to switch things up. For a lighter option, consider substituting half-and-half for the heavy cream or using turkey sausage instead of pork sausage.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare the sausage and sauce ahead of time, then add the pasta and spinach when you are ready to serve.
2. Is there a vegetarian version?
Yes! You can substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken broth for a vegetarian dish.
3. Can I freeze the leftovers?
It is not ideal to freeze cream-based dishes as the texture can change when thawed. However, if you must, store it in a freezer-safe container for up to a month, but the sauce may separate when reheating.