Creamy Sausage Rigatoni
A one-pan pasta dish with Italian sausage, rigatoni, and a rich tomato cream sauce that’s comforting and easy to make.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage crumbled
- 8 oz rigatoni pasta uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 15 oz tomato sauce or marinara
- 5 oz fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat and brown the sausage, breaking it into small pieces as it cooks. Drain excess grease if needed, then add the rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce. Stir well to combine.
- Bring to a gentle boil, cover, and simmer until the pasta is tender and the sauce thickens. Stir in spinach until wilted, season to taste, and serve hot.
Notes
- Adjust seasoning at the end for best flavor.
- Add a splash of liquid when reheating to maintain creaminess.
- Spicy or sweet sausage both work well depending on preference.
Nutrition
Calories: 854kcal | Carbohydrates: 53g | Protein: 27g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 149mg | Sodium: 1547mg | Potassium: 994mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4668IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 4mg