Sausage and Spinach Rigatoni
Dinner dilemma solved! Whip up this flavorful Sausage and Spinach Rigatoni in just 30 minutes. A perfect blend of creamy, spicy, and utterly satisfying! Make it all in the same skillet, no need to dirty more than one pan.
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage crumbled
- 8 oz rigatoni uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- 15 oz tomato sauce such as tomato pasta sauce or marinara
- 5 oz fresh spinach
- Salt and coarsely ground black pepper to taste
- Red pepper flakes to taste
Instructions
- Heat olive oil on medium heat in a large, high-sided skillet.
- Add sausage and cook until browned and crumbled, about 5 minutes. Drain excess grease.
- To the skillet, add uncooked rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce. Mix well.
- Bring to a boil, then reduce to a simmer, cover, and cook until pasta is al dente, about 10-15 minutes, stirring frequently.
- Stir in fresh spinach and cook until wilted, about 2-4 minutes.
- Remove from heat, season with salt, pepper, and red pepper flakes.
- Serve warm and enjoy!
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