Creamy Sausage Rigatoni with Spinach
Creamy sausage rigatoni with spinach is a comforting pasta dish featuring rigatoni in a rich tomato-cream sauce with savory Italian sausage and wilted spinach, perfect for quick weeknight dinners.
Ingredients
For the Pasta
- 12 oz Rigatoni pasta
For the Sausage & Sauce
- 1 lb Italian sausage Use mild or spicy depending on taste.
- 1 tbsp Olive oil Can use neutral oil like canola if preferred.
- 2 cloves Garlic (minced) Mince finely to avoid burning.
- 15 oz Tomato sauce Jarred sauce works for speed.
- 1 cup Heavy cream For lower fat, use half-and-half or milk with cornstarch.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Pepper Adjust to taste.
To Serve
- 3 cups Spinach Fresh baby spinach can be used.
- 1/2 cup Parmesan cheese (optional) Use grated or shaved.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Cooking
- In a large pan, heat olive oil over medium heat. Add the Italian sausage, breaking it up as it cooks, until browned.
- Add the minced garlic to the pan and cook for about 1 minute until fragrant. Watch carefully to prevent burning.
- Stir in the tomato sauce and bring to a gentle simmer. Warm through for a minute, then add the heavy cream and stir until smooth.
- Add the spinach to the sauce and cook until wilted. Toss the cooked rigatoni in the sauce, ensuring each piece is coated. Season with salt and pepper to taste.
Notes
Serve with grated or shaved Parmesan for added flavor. Leftovers reheat well and can be served with garlic bread or a side salad.