Creamy Sausage Rigatoni (One-Pan, 30-Minute Meal) Recipe
This Creamy Sausage Rigatoni is a comforting one-pan meal that comes together in just 30 minutes. Featuring Italian sausage, rigatoni pasta, and a luscious tomato cream sauce infused with garlic and Italian seasoning, this recipe is perfect for busy weeknights. The addition of fresh spinach adds a vibrant touch and a boost of nutrition, making it a flavorful and satisfying dinner option with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main 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 from Provence)
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat Oil and Cook Sausage: Heat 1 tablespoon of olive oil over medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it up as it cooks, until fully cooked through. Drain any excess grease or liquid from the skillet.
- Add Pasta and Liquids: To the same skillet with the cooked sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir everything together well.
- Simmer Pasta: Bring the mixture to a boil over medium heat. Once boiling, cover the skillet with a lid and reduce to medium heat. Allow the pasta to cook in the simmering sauce for about 10 to 15 minutes, stirring frequently to prevent sticking and to ensure even cooking, until the rigatoni is al dente.
- Add Spinach and Wilt: Stir in the fresh spinach and continue cooking over medium heat for a couple of minutes, stirring often, until the spinach wilts to your desired texture. Alternatively, remove the skillet from heat, add the spinach on top, cover the skillet again, and let the residual heat wilt the spinach for about 4 minutes before stirring.
- Adjust Sauce Thickness: If you prefer a thicker sauce, continue cooking the pasta and sauce uncovered a little longer, stirring occasionally until the sauce reaches your desired consistency.
- Season and Serve: Mix everything well, remove from heat, and season with salt, freshly ground coarse black pepper, and red pepper flakes as desired. Taste carefully since sausage can add significant saltiness. Serve warm for a creamy, flavorful meal.
Notes
- Use a large, heavy-bottomed skillet with high sides to allow even cooking and prevent boil-overs when cooking the pasta in sauce.
- Stirring frequently during pasta cooking prevents sticking and helps the sauce thicken evenly.
- Adjust seasoning carefully to avoid oversalting, especially since Italian sausage can be salty.
- For a thicker sauce, cook uncovered longer after the pasta is al dente.
- Adding spinach at the end preserves its fresh flavor and nutrients.
- This recipe serves 4 and is perfect for quick weeknight dinners.
