Creamy Sausage Rigatoni One-Pan

Creamy Sausage Rigatoni is pure comfort food made effortlessly in just one pan. This is the weeknight dinner I turn to when time is short but I want bold flavors and a filling meal. The creamy tomato sauce coats every bite of tender pasta and savory sausage, all finished with melting handfuls of spinach for freshness.

Every time my family smells the sausage sizzling, they gather in the kitchen before dinner even hits the table. The one-pan simplicity means we get more time together and less time scrubbing pots.

Ingredients

• Olive oil: brings a deep base and helps brown the sausage Use good quality olive oil with a golden hue
• Italian sausage: infuses the dish with spice and richness Choose sausage with a balance of herbs
• Rigatoni: is sturdy and holds the sauce beautifully Pick a brand with thick ridges for best results
• Chicken broth: adds savoriness and helps the pasta cook up flavorful Use low sodium if your sausage is salty
• Heavy cream: delivers luscious texture Make sure it is fresh and full fat for best creaminess
• Garlic: provides aromatic punch Look for firm cloves for a more robust flavor
• Italian seasoning or Herbs from Provence: gives classic Italian notes Opt for a blend with oregano and basil upfront
• Tomato sauce or marinara: builds the saucy body Pick a tomato sauce with minimal added sugar for depth
• Fresh spinach: wilts into the dish adding both color and nutrients Baby spinach is especially tender
• Salt and coarse black pepper: balance the flavors Taste before adding salt since sausage can be salty
• Red pepper flakes: for a gentle heat Shake in more or less to match your spice preference

Step-by-Step Instructions

Sauté the Sausage:

Heat olive oil in a large heavy-bottomed skillet over medium heat Let it shimmer before adding in the crumbled sausage Brown for about five minutes breaking apart the pieces until fully cooked and the fat renders out Drain any excess grease to keep the dish from becoming heavy

Combine the Base:

To the same pan scatter in the uncooked rigatoni Pour over the chicken broth and heavy cream then stir in the minced garlic Italian seasoning and chosen tomato sauce Stir all together so the pasta is submerged This blending lets every noodle soak up maximum flavor

Cook the Pasta:

Raise the heat to bring the sauce to a gentle boil then cover with a lid Let the pasta simmer for around ten to fifteen minutes lifting the lid occasionally to stir This ensures nothing sticks and that the rigatoni cooks to an al dente bite The sauce should start thickening to coat the pasta

Add the Spinach:

Scatter the fresh spinach into the pan Stir gently over medium heat for a couple of minutes until the leaves are wilted and vibrant Alternatively turn off the heat top with spinach cover and let the residual heat do the work for about four minutes before stirring

Final Touches:

Once everything is creamy and the sauce is at your desired thickness remove the pan from the heat Taste and season with salt and freshly cracked pepper and a sprinkle of red pepper flakes for a bit of extra kick Mix until every bite is glossy and comforting

Pin

My favorite part of this dish is how the cream clings to the rigatoni creating little pockets of flavor I still remember the first time my dad declared this his new favorite pasta and asked for seconds before anyone else had finished

Storage Tips

Let leftovers cool completely then store in an airtight container in the fridge It will keep well for up to three days If the sauce thickens upon cooling a splash of milk or broth when reheating brings back its creamy texture easily

Ingredient Substitutions

Feel free to swap rigatoni for penne or ziti if that is what is in your pantry You can use turkey or chicken sausage for a lighter flavor If you want to go dairy free coconut cream surprisingly works well in place of heavy cream

Pin

Serving Suggestions

Top each portion with freshly grated Parmesan and plenty of cracked black pepper Garlic bread on the side is never a bad idea Sometimes I scatter halved cherry tomatoes or sliced olives on top before serving for extra brightness

Cultural Context

Rigatoni is a favorite in southern Italy prized for capturing hearty sauces This one-pan version blends classic Italian elements like sausage and tomato with the American love for creamy comfort and convenience

Recipe FAQs

→ Can I use a different pasta shape?

Yes, you can substitute rigatoni with penne, ziti, or another short pasta. Just adjust the cooking time as needed.

→ What type of sausage works best?

Italian sausage, mild or spicy, adds traditional flavor. You can use turkey, chicken, or plant-based sausage for variation.

→ How do I make the sauce thicker or thinner?

For a thicker sauce, simmer a bit longer uncovered. Add more broth or cream to thin as needed.

→ Can I prepare this meal ahead?

You can make it ahead and reheat gently. The sauce may thicken, so add a splash of cream or broth if necessary.

→ Is it possible to add more vegetables?

Absolutely! Try adding mushrooms, bell peppers, or zucchini along with the spinach for extra flavor and nutrients.