Creamy Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz rigatoni, uncooked
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1 cup heavy whipping cream
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1 tablespoon olive oil
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15 oz Italian sausage, broken into pieces
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1 cup chicken stock
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1 teaspoon dried Italian blend or Provence herbs
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15 oz canned tomato sauce (or marinara)
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4 garlic cloves, finely chopped
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5 oz spinach, fresh
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Salt and cracked black pepper, to your liking
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Optional: Sprinkle of red chili flakes for spice
# Instructions:
01 -
Pour olive oil into a heavy pan and warm it over medium heat. Toss in the sausage bits and cook for roughly 5 minutes, stirring often, until the pink is gone. Get rid of the extra grease when done.
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With the sausage in the pan, fold in the rigatoni, chicken stock, cream, chopped garlic, Italian seasoning, and tomato sauce. Mix thoroughly to coat everything.
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Over medium heat, let the mixture come to a soft boil. Cover it with a lid and stir occasionally while cooking for around 10 to 15 minutes. Continue until the pasta's tender but firm and the sauce thickens.
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Throw in the fresh spinach and stir gently for about 2 minutes as it softens. If you'd rather, take the pan off the heat, cover it with the lid, and wait 4 minutes for residual heat to wilt the spinach.
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Season with some salt, black pepper, and add chili flakes if you like things spicy. Keep in mind that the sausage might already be salty, so taste first. If you need the sauce thicker, keep it cooking for a bit longer.
# Notes:
01 -
You can have this one-pan meal ready in just 30 minutes, making it ideal for nights when you're pressed for time!
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Everything cooks together in a single pan, saving on cleanup and enhancing the flavors.
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Check out our main blog for step-by-step pictures to guide you!