Creamy Sausage Rigatoni One-Pan (Print)
Rich sausage rigatoni in creamy tomato sauce with wilted spinach, all made simply in one pan.
# Ingredients:
→ Pasta and Sauce
01 -
1 tablespoon olive oil
02 -
425 grams Italian sausage, crumbled
03 -
225 grams rigatoni, uncooked
04 -
240 millilitres chicken broth
05 -
240 millilitres heavy cream
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning or Herbes de Provence
08 -
425 grams tomato sauce (such as marinara or pasta sauce)
09 -
140 grams fresh spinach
10 -
Salt and coarsely ground black pepper, to taste
11 -
Red pepper flakes, to taste
# Steps:
01 -
Heat olive oil in a large, high-sided skillet over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes, breaking it apart as it browns, until fully cooked. Drain any excess grease or liquid.
02 -
To the skillet with sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine all ingredients.
03 -
Bring the mixture to a boil over medium heat. Cover the pan with a lid and cook for 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni is al dente and the sauce has thickened.
04 -
Add fresh spinach and stir for 2 minutes over medium heat until wilted. Alternatively, remove the skillet from the heat, add spinach, cover, and let it wilt in the residual heat for about 4 minutes, then stir through.
05 -
Mix thoroughly and remove from heat. Season to taste with salt, freshly ground black pepper, and red pepper flakes if desired.
# Notes:
01 -
Adjust the salt after tasting, as the saltiness of the sausage can vary.