Creamy Sausage Rigatoni Pasta (Print-Friendly Version)
Hearty rigatoni with Italian sausage, creamy tomato sauce, and wilted spinach for a cozy meal.
# Ingredients List:
→ Proteins
01 -
425 g Italian sausage, crumbled
→ Pasta
02 -
227 g rigatoni, uncooked
→ Liquids
03 -
240 ml chicken broth
04 -
240 ml heavy cream
05 -
425 g tomato sauce
06 -
15 ml olive oil
→ Vegetables & Herbs
07 -
20 g fresh spinach
08 -
4 cloves garlic, minced
09 -
5 ml Italian seasoning
→ Seasonings
10 -
Salt, to taste
11 -
Coarsely ground black pepper, to taste
12 -
Red pepper flakes, to taste
# Detailed Cooking Steps:
01 -
Warm 15 ml olive oil in a large, heavy-bottomed skillet over medium heat.
02 -
Add crumbled Italian sausage and cook for approximately 5 minutes, breaking it apart until fully cooked. Drain excess fat.
03 -
In the same skillet, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
04 -
Bring mixture to a boil over medium heat, stirring to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until the pasta is al dente and sauce is bubbling.
05 -
Stir in fresh spinach and cook on medium heat for 2 minutes until wilted, stirring frequently.
06 -
Alternatively, remove skillet from heat, add spinach on top, cover, and let wilt off heat for 4 minutes before stirring.
07 -
If a thicker sauce is desired, continue cooking uncovered until preferred thickness is reached.
08 -
Mix thoroughly, remove from heat, and season with salt, freshly ground black pepper, and red pepper flakes to preference.
# Helpful Hints:
01 -
Adjust salt according to sausage saltiness to avoid over-seasoning.
02 -
Extend cooking time for a thicker sauce consistency.