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Creamy Sausage Rigatoni

Creamy Sausage Rigatoni: A Cozy 30-Minute Dinner Delight

Creamy Sausage Rigatoni is a quick, indulgent one-pot Italian dish that is perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 15 oz Italian Sausage, crumbled Ground turkey or chicken sausage works well
  • 8 oz Rigatoni, uncooked Penne or short pasta with ridges are alternatives
For the Sauce
  • 1 cup Chicken Broth Substitute with vegetable broth for vegetarian
  • 1 cup Heavy Cream Use half-and-half for a lighter sauce
  • 4 cloves Garlic, minced Can use garlic powder
  • 1 teaspoon Italian Seasoning Fresh herbs can be used
  • 15 oz Tomato Sauce Marinara or favorite pasta sauce also works
For the Freshness
  • 5 oz Fresh Spinach Kale or arugula are substitutes
  • Salt To taste
  • Pepper To taste
  • Red Pepper Flakes Optional for heat

Equipment

  • Large high-sided skillet

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Add the crumbled Italian sausage and cook for about 5 minutes until browned.
  3. Mix in minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.
  4. Stir in the rigatoni, chicken broth, heavy cream, and tomato sauce, ensuring pasta is submerged.
  5. Bring to a boil, then cover and reduce heat to simmer for 10-15 minutes until al dente.
  6. Add fresh spinach and stir, cooking until wilted for about 2-3 minutes.
  7. Season with salt, pepper, and optional red pepper flakes to taste before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 2 days, or freeze for up to 3 months.

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