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.

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

Directions:

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!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: Approx. 600 kcal per serving | Servings: 4

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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.

Course Main Course

Cuisine Italian

Keyword #northeastnosh #italiancuisine #comfortfood #pasta #sausage #rigatoni #spinach #quickmeals #homecooking #homecooked #onepotmeal #foodie #easyrecipe #recipes 

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Equipment

• Large Skillet (I like cast-iron, it goes from stove/oven to table and keeps food hot)
• Garlic Mincer
• Measuring cups and spoons

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

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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!