Creamy Italian Sausage Rigatoni
A comforting and creamy rigatoni dish with savory Italian sausage, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 12 oz Rigatoni Pasta Short, tube-shaped pasta that holds sauce magnificently.
- 1 lb Italian Sausage Choose mild or spicy; turkey or chicken sausage works beautifully as a lighter option.
- 1 cup Heavy Cream Can substitute with half-and-half or Greek yogurt for a lighter version.
- 4 cloves Garlic Minced for depth in flavor; fresh is best!
- 1 cup Parmesan Cheese Use freshly grated for the best flavor; nutritional yeast is a vegan alternative.
- 2 cups Spinach Feel free to substitute with kale or another green.
- 2 tbsp Olive Oil For sautéing the sausage and garlic.
- to taste Salt and Pepper To taste.
- optional Red Pepper Flakes For heat, if desired.
Instructions
Preparation
- In a large pot of salted boiling water, cook the rigatoni according to package directions until al dente. Drain and set aside, saving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and sauté until golden, about 1 minute.
- Pour in the heavy cream, stirring to combine with the sausage. Bring to a gentle simmer, letting it thicken, about 3-4 minutes.
- Stir in the fresh spinach until it wilts, then mix in the grated Parmesan.
- Toss the drained rigatoni into the skillet, ensuring it's coated in the sauce. Add reserved pasta water as needed for desired consistency.
- Taste and season with salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with extra Parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 3 months.