Description
A quick and delicious recipe for creamy tomato sausage rigatoni, featuring hearty rigatoni pasta tossed in a rich tomato-cream sauce with Italian sausage and spinach.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy)
- 1 cup heavy cream
- 2 cups baby spinach
- 1 can crushed tomatoes (14 oz)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- ½ cup Parmesan cheese, grated
Instructions
- Cook rigatoni according to package directions until al dente; reserve ½ cup pasta water.
- In a large skillet, heat olive oil and cook sausage until browned, breaking into crumbles.
- Add onion and garlic, sauté until softened.
- Stir in crushed tomatoes, seasoning, and red pepper flakes; simmer for 8–10 minutes.
- Pour in cream, then stir in Parmesan until sauce is creamy.
- Add spinach and cook until just wilted.
- Toss in rigatoni, adding pasta water if needed, and serve hot with extra Parmesan.
Notes
- For a spicier dish, use spicy Italian sausage.
- Feel free to add more vegetables like bell peppers or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg