A rich, hearty, and creamy pasta dish that comes together in just 30 minutes, making it the perfect weeknight meal. The savory sausage, tender rigatoni, fresh spinach, and garlic come together in a luscious tomato cream sauce that’s sure to be a family favorite.
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or mild, your choice)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Crushed red pepper flakes (optional for a little heat)
- Fresh basil, chopped (optional for garnish)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Sausage: While the pasta cooks, heat olive oil over medium heat in a large skillet or pan. Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pan and set aside.
- Sauté Garlic: In the same pan, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Make the Sauce: Add the diced tomatoes (with juices) to the pan, stirring to combine. Bring to a simmer and let it cook for 3-4 minutes. Pour in the heavy cream, stirring until the sauce is smooth and creamy.
- Add Spinach and Sausage: Add the chopped spinach and let it wilt into the sauce. Return the sausage to the pan and stir to combine. Let it simmer for 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the pan along with a little pasta water if needed to loosen the sauce. Stir everything together until the pasta is well coated in the creamy sauce.
- Finish the Dish: Sprinkle the Parmesan cheese over the pasta and toss to combine. Season with salt, pepper, and red pepper flakes if desired.
- Serve: Serve hot, garnished with fresh basil if desired.
Time and Servings
- Time: 30 minutes
- Servings: 4
Variations
- Vegetarian: Swap the sausage for plant-based sausage or sautéed mushrooms for a hearty vegetarian option.
- Spicy: Use spicy sausage and add more crushed red pepper flakes for an extra kick.
- Add Vegetables: Add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
FAQs
- Can I use a different type of pasta? Yes, you can use any short pasta like penne or fusilli instead of rigatoni.
- Can I make this recipe ahead of time? While this dish is best served fresh, you can make the sauce in advance and store it in the fridge. Just reheat and add the cooked pasta before serving.
- Can I use half-and-half instead of heavy cream? Yes, but the sauce will be a little lighter in texture and flavor.
Creamy Sausage Rigatoni with Spinach, Garlic, and Tomato Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
A rich, hearty, and creamy pasta dish that comes together in just 30 minutes, making it the perfect weeknight meal. The savory sausage, tender rigatoni, fresh spinach, and garlic come together in a luscious tomato cream sauce that’s sure to be a family favorite.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or mild, your choice)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Crushed red pepper flakes (optional for a little heat)
- Fresh basil, chopped (optional for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Sausage: While the pasta cooks, heat olive oil over medium heat in a large skillet or pan. Add the sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pan and set aside.
- Sauté Garlic: In the same pan, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Make the Sauce: Add the diced tomatoes (with juices) to the pan, stirring to combine. Bring to a simmer and let it cook for 3-4 minutes. Pour in the heavy cream, stirring until the sauce is smooth and creamy.
- Add Spinach and Sausage: Add the chopped spinach and let it wilt into the sauce. Return the sausage to the pan and stir to combine. Let it simmer for 2-3 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the pan along with a little pasta water if needed to loosen the sauce. Stir everything together until the pasta is well coated in the creamy sauce.
- Finish the Dish: Sprinkle the Parmesan cheese over the pasta and toss to combine. Season with salt, pepper, and red pepper flakes if desired.
- Serve: Serve hot, garnished with fresh basil if desired.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 480-520
- Sugar: 4-6g
- Sodium: 650-750mg
- Fat: 32-38g
- Saturated Fat: 12-15g
- Unsaturated Fat: 18-22g
- Trans Fat: 0-1g
- Carbohydrates: 30-35g
- Fiber: 3-4g
- Protein: 22-26g
- Cholesterol: 70-90mg