Sausage Rigatoni Pasta – If you’re craving a comforting Italian dish. This Sausage Rigatoni Pasta Recipe. Is just what you need. With perfectly cooked rigatoni. Smothered in a rich tomato sauce. Infused with the flavors of Italian sausage, garlic, and a hint of spice. This dish is sure to satisfy. Fresh spinach adds a touch of green. Making it a well-rounded, delicious meal. Ready in just 30 minutes. It’s a quick and easy dinner. That doesn’t compromise on flavor.
The first time I made this Sausage Rigatoni Pasta. I was looking for a hearty dish. That would bring the whole family together. My husband, a true pasta lover. Couldn’t stop raving about it. And our kids. Who usually picks out the greens. Devoured every last bite. Even the spinach! This dish quickly became a family favorite. And now it’s one of those recipes. That I turn to whenever I want to serve something special. But don’t have hours. To spend in the kitchen.
What makes this Sausage Rigatoni Pasta truly stands out?
This recipe stands out. For its simplicity. And depth of flavor. The combination of creamy sauce, robust Italian sausage, and tender pasta. Makes it incredibly satisfying. While the fresh spinach. Adds a nutritional boost. And a pop of color. The dish is made in one pan. Which means fewer dishes to clean. Perfect for busy weeknights. Plus, the flexibility of adjusting the spice level to your taste. Makes it a crowd-pleaser. For everyone at the table.
What You Need To Make This Sausage Rigatoni Pasta Recipe?
Olive Oil: A touch of olive oil. To start the dish off right. It’s the foundation for sautéing the sausage. Giving it a slight crisp. While infusing the dish. With a subtle richness.
Italian Sausage: This is the star of the dish. Opt for a high-quality sausage. Whether you prefer it spicy or mild. The sausage adds a savory depth to the sauce. That makes the pasta truly special.
Rigatoni: The rigatoni’s ridged surface. And hollow shape. Make it perfect for holding onto the creamy sauce. Ensuring each bite is flavorful. And satisfying.
Chicken Broth: Provides a flavorful base. That helps cook the pasta. While adding an extra layer of savory goodness.
Heavy Cream: This is what gives the sauce its luscious, creamy texture. It balances out the acidity of the tomato sauce. And adds a luxurious mouthfeel.
Garlic: A must-have. For any Italian dish. Garlic brings a fragrant depth. That enhances the overall flavor profile.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme. That gives the dish. Its authentic Italian flavor.
Tomato Sauce: Use a good-quality sauce. For the best flavor. It’s the tangy component. That complements the richness of the sausage and cream.
Spinach: Fresh spinach adds a pop of color. And a boost of nutrients. It also wilts beautifully into the sauce. Making it both hearty. And healthy.
Salt & Pepper: Essential for seasoning. Adjust to taste. Especially considering the sausage’s saltiness.
Red Pepper Flakes: Optional but recommended. If you like a bit of heat. It adds a nice kick. That complements the creamy sauce.
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Steps To Make Sausage Rigatoni Pasta:
Step 1: Heat a tablespoon of olive oil. In a large, heavy-bottomed skillet. Over medium heat. Add the crumbled Italian sausage. And cook for about 5 minutes. Breaking it apart as it cooks. Until it’s fully browned. If there’s excess grease. Drain it off.
Step 2: In the same skillet. Add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well. To combine everything.
Step 3: Bring the mixture to a gentle boil. Then reduce the heat to medium. Cover the skillet. And let it cook for about 10-15 minutes. Stirring occasionally to prevent the pasta. And sausage. From sticking to the bottom. Cook until the pasta is al dente.
Step 4: Add the fresh spinach to the skillet. And stir it in. Until it wilts. If you prefer. You can simply place the spinach on top. Cover the skillet. And let it wilt from the residual heat. For about 4 minutes.
Step 5: If you like a thicker sauce. Cook a little longer. To reduce the liquid. Once done, remove from heat.
Step 6: Season the pasta with salt, freshly ground black pepper, and red pepper flakes to taste. Be cautious with the salt. Especially if the sausage is already salty. Stir everything together. And serve hot.
Tip:
For an even richer flavor. Consider deglazing the pan. With a splash of white wine. After browning the sausage. This not only lifts those delicious caramelized bits. From the bottom of the pan. But also adds a subtle acidity. That balances the creaminess of the sauce. If you’re feeling adventurous. Toss in a handful of sun-dried tomatoes. For a sweet, tangy twist. The key to perfect pasta. Is to let it simmer gently. This allows the flavors to meld beautifully. While ensuring the rigatoni absorbs just the right amount of sauce.
Frequently Asked Questions:
Can I use a different type of pasta?
Yes. While rigatoni is recommended. For its ability to hold the sauce. You can substitute with penne, ziti, or even fusilli.
Can I make this dish ahead of time?
Absolutely! This dish reheats well. You can make it ahead. And store it in the refrigerator. For up to 2 days. Reheat gently on the stovetop. Or in the microwave.
What if I don’t have heavy cream?
You can substitute with half-and-half. Or a mix of milk and a little butter. Though the sauce may be slightly less rich.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sausage Rigatoni Pasta Recipe
Ingredients
- 1 tbsp of olive oil
- 15 ounces of crumbled Italian sausage
- 8 ounces of uncooked rigatoni
- 1 c of chicken broth
- 1 c of heavy cream
- 4 cloves of garlic minced
- 1 tsp of Italian seasoning or Herbes de Provence
- 15 ounces of tomato sauce such as marinara or your favorite pasta sauce
- 5 ounces of fresh spinach
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Warm 1 tablespoon of olive oil. Over medium heat. In a large, deep skillet.
- Add the crumbled sausage. And cook for about 5 minutes. Breaking it apart as it cooks. Until fully browned. Drain any excess fat or liquid.
- In the same skillet. Add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
- Stir well. And bring the mixture to a boil. Over medium heat. Once boiling, cover the skillet. And let the pasta cook. For 10 to 15 minutes. Stirring occasionally to prevent sticking. Until the pasta is "al dente."
- Add the fresh spinach to the skillet. And cook, stirring frequently. For a couple of minutes. Until it wilts to your liking.
- Alternatively, remove the skillet from the heat. Place the spinach on top of the pasta. And cover the skillet. With the lid. Let the spinach wilt. In the residual heat. For about 4 minutes, then stir.
- If you prefer a thicker sauce. Cook a bit longer.
- Once done, mix everything well. Remove from the heat. And season with salt, freshly ground black pepper, and red pepper flakes to taste.
- Tip: Adjust the salt. Based on the saltiness of your sausage. You might not need to add extra. If the sausage is already well-seasoned.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
