Creamy One-Pan Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
15 oz Italian sausage, crumbled
03 -
8 oz uncooked rigatoni
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning or Herbs from Provence
08 -
15 oz tomato sauce (pasta sauce or marinara)
09 -
5 oz fresh spinach
10 -
Salt and coarsely ground black pepper to taste
11 -
Red pepper flakes to taste (optional)
# Instructions:
01 -
Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes until it's no longer pink, breaking it up as it cooks. Drain any excess grease.
02 -
To the same skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Give everything a good stir to combine.
03 -
Bring the mixture to a gentle boil over medium heat. Cover with a lid and let the pasta cook for about 10-15 minutes, stirring frequently to prevent sticking. Cook until the pasta reaches al dente texture and the sauce thickens up nicely.
04 -
Add the fresh spinach to the skillet and stir until it wilts to your liking, about 2 minutes. Alternatively, remove the skillet from heat, top with spinach, cover with the lid, and let stand for about 4 minutes until the spinach wilts in the residual heat.
05 -
Season with salt, freshly ground black pepper, and red pepper flakes to taste. Remember, the sausage might already be salty enough, so taste before adding extra salt. For a thicker sauce, simply cook a few minutes longer.
# Notes:
01 -
This one-pot meal is perfect for busy weeknights when you need dinner on the table in 30 minutes!
02 -
Everything cooks in the same pan for easier cleanup and maximum flavor development.
03 -
For step-by-step photos of this recipe, check out the full blog post.