Description
A delicious and creamy one-pan sausage rigatoni recipe that comes together in just 30 minutes, perfect for a hearty weeknight dinner. This meal combines savory Italian sausage, tender rigatoni, fresh spinach, and a rich tomato cream sauce, cooked entirely on the stovetop for ease and minimal cleanup.
Ingredients
Units
Scale
Sausage and Oil
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
Pasta and Sauce
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
Vegetables and Seasoning
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat the oil and cook sausage: In a large, high-sided, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium heat on the stovetop. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it up as it cooks until it’s fully cooked through. Drain any excess grease or liquid from the pan.
- Add pasta and liquids: To the same skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir everything well to combine.
- Cook pasta in sauce: Bring the mixture to a boil over medium heat, then cover the skillet with a lid. Allow the pasta to cook for 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni reaches an al dente texture and the sauce is bubbling and slightly thickened.
- Wilt the spinach: Add the fresh spinach to the skillet and cook over medium heat, stirring frequently for about 2 minutes until the spinach wilts to your liking. Alternatively, you can remove the skillet from heat, top with spinach, cover, and let it wilt in the residual heat for about 4 minutes before stirring.
- Adjust seasoning and finish: Stir the entire dish well, then remove from heat. Season to taste with salt, coarsely ground black pepper, and red pepper flakes if you prefer some heat. Taste before adding salt, as the sausage may already contribute sufficient saltiness.
Notes
- Use a heavy-bottomed skillet with high sides for best results to prevent the sauce from burning or spilling during cooking.
- Stir the pasta frequently during cooking to prevent sticking and ensure even cooking.
- If you prefer a thicker sauce, continue cooking uncovered for a few more minutes after the pasta is done.
- The recipe includes helpful step-by-step photos for visual guidance.
- Adjust salt carefully depending on the saltiness of the sausage used.
