Creamy Sausage Rigatoni
If you're someone who likes meals that feel fancy without requiring hours in the kitchen, this one is for you. One pot (okay, maybe two), a handful of staple ingredients, and in under 30 minutes you’ve got a creamy, dreamy pasta dish that’s ready to impress.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Ingredients
For the Pasta and Sauce:
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 lb Italian sausage mild or spicy, casings removed
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley chopped
- Extra parmesan for topping
Instructions
Step 1: Cook the Rigatoni
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package directions until al dente (usually about 10–12 minutes).
- Reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.
- Pro Tip: Don’t skip the pasta water — the starch helps the sauce cling to the rigatoni perfectly later on.
Step 2: Brown the Sausage
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the sausage (casings removed) and break it up with a spatula or spoon.
- Cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.
- Pro Tip: Let the sausage sit undisturbed for a minute or two before stirring — it helps develop more flavor from browning.
Step 3: Sauté the Aromatics
- Add the chopped onion to the sausage in the pan and cook for 3–4 minutes, until softened.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using).
- Cook for another 30 seconds to 1 minute until fragrant.
- Pro Tip: Don’t let the garlic brown — it can turn bitter. Just a quick sauté until it smells amazing is enough.
Step 4: Make the Creamy Sauce
- Reduce the heat to medium-low.
- Pour in the chicken broth and stir well, scraping up any browned bits at the bottom of the pan.
- Slowly add the heavy cream while stirring, allowing the sauce to gently simmer.
- Let it cook for 2–3 minutes until slightly thickened.
- Pro Tip: Stir gently and continuously as you add the cream — it keeps the sauce smooth and prevents curdling.
Step 5: Add the Cheese and Pasta
- Stir in the grated parmesan cheese a little at a time until fully melted and combined.
- Add the baby spinach and stir gently for 1–2 minutes until wilted.
- Taste the sauce and season with salt and pepper as needed.
- Add the cooked rigatoni into the skillet and toss to coat in the sauce.
- If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Step 6: Serve and Garnish
- Spoon the creamy sausage rigatoni into bowls.
- Top with extra parmesan cheese and a sprinkle of chopped fresh parsley, if desired.
- Serve hot and enjoy every bite!
- Pro Tip: This dish is best served fresh, but if you’re storing leftovers, add a splash of cream or broth when reheating to bring the sauce back to life.
Notes
Estimated Nutritional Value
- Calories: ~700–750 kcal
- Protein: ~25g
- Carbohydrates: ~50g
- Fat: ~45g
- Saturated Fat: ~20g
- Cholesterol: ~100mg
- Sodium: ~900mg
- Fiber: ~2g
- Sugar: ~3g