Description
This Creamy Italian Sausage Pasta is a comforting dish featuring rigatoni pasta tossed with a rich and velvety sauce made from cooked mild Italian sausage, aromatic onions and garlic, sun-dried tomatoes, and creamy parmesan cheese. The addition of spinach adds a fresh touch of green, making it a perfect weeknight meal that delivers robust flavors with a smooth texture and a hint of spice.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
Sausage and Sauce Base
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt, plus additional for cooking pasta
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons all-purpose flour
Liquid Ingredients
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes, packed in herbed olive oil, drained
Cheese and Greens
- 1½ cups shredded parmesan cheese
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside while preparing the sauce.
- Cook the Sausage Mixture: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes until sausage is golden brown and onions are soft and fragrant.
- Drain Sausage: Transfer cooked sausage to a paper towel-lined plate to drain excess grease. Discard used paper towels and return the drained sausage to the skillet.
- Make Roux: Reduce heat to medium-low, add unsalted butter to the skillet and let it melt. Whisk in all-purpose flour until fully absorbed by butter and cook for 1 minute until light golden brown.
- Add Liquids and Tomatoes: Slowly whisk in chicken broth, ensuring no lumps remain. Then whisk in heavy cream and drained julienned sun-dried tomatoes. Bring mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until sauce reduces by half and thickens, whisking often to prevent clumping or burning.
- Add Cheese and Spinach: Slowly stir in shredded parmesan cheese until fully incorporated. Add baby spinach and stir until leaves are fully wilted.
- Combine with Pasta and Sausage: Add the reserved sausage mixture and drained pasta to the skillet. Stir to evenly combine and coat the pasta with the creamy sauce.
- Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley if desired. Serve immediately while warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a few tablespoons of chicken broth to loosen the sauce.
- Freezing is not recommended as cream-based sauces can separate upon thawing.
- This dish can be made a few hours in advance. Keep the sauce slightly loose and reheat gently with added broth before serving.
- Remove sausage casing before cooking if using links.
- Use uncooked mild Italian sausage, not smoked or cured varieties.
- Keep the heat low once cream is added to prevent sauce separation.
- Stir frequently while the sauce simmers to keep it smooth and avoid burning.
- Add spinach at the end so it wilts without overcooking.
