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- 12 ounces rigatoni pasta - 1 pound Italian sausage (sweet or spicy, casings removed) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 2 cups fresh spinach, roughly chopped - 1 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon red pepper flakes (optional) - Fresh basil for garnish Gathering the right ingredients is key for the creamy sausage rigatoni. First, choose 12 ounces of rigatoni pasta. This pasta shape holds the sauce well. Next, pick 1 pound of Italian sausage. You can go for sweet or spicy, depending on your taste. You will need 1 tablespoon of olive oil to cook the sausage. Then, grab 3 cloves of minced garlic for flavor. For the creamy texture, get 1 cup of heavy cream and 1 cup of vegetable broth. These two will make the sauce rich. Don’t forget 2 cups of fresh spinach. It adds color and nutrition. You will need 1 cup of grated Parmesan cheese. This cheese adds a nice salty taste. Lastly, season with salt, pepper, and red pepper flakes if you like a kick. Fresh basil makes a great garnish, giving your dish a bright finish. Now that you know what to gather, you can prepare for a delicious meal! {{ingredient_image_1}} 1. Start by boiling a large pot of salted water. 2. Once boiling, add 12 ounces of rigatoni. 3. Cook the rigatoni according to the package instructions until it's al dente. 4. Before draining, reserve 1 cup of pasta water. 5. Drain the rigatoni and set it aside for later. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Crumble 1 pound of Italian sausage into the skillet. 3. Cook the sausage for about 5-7 minutes until brown and fully cooked. 4. Stir frequently to break the sausage into smaller pieces. 5. Next, add 3 cloves of minced garlic. 6. Sauté the garlic for 1 minute until it smells good, but do not let it burn. 7. Pour in 1 cup of heavy cream and 1 cup of vegetable broth. 8. Stir everything together and let it simmer for 3-5 minutes. 1. Add 2 cups of roughly chopped spinach to the skillet. 2. Cook the spinach for 2-3 minutes until it wilts. 3. Stir in 1 cup of grated Parmesan cheese until it melts and the sauce is creamy. 4. If the sauce feels too thick, add some reserved pasta water until it’s just right. 5. Toss the cooked rigatoni into the skillet with the creamy sauce. 6. Mix well to coat the pasta evenly. 7. Finally, season with salt, pepper, and red pepper flakes if you want a kick. 8. Serve right away, garnished with fresh basil for a lovely touch. To make your sauce creamy, you can try different cheese options. Parmesan cheese works well, but you can also use mozzarella or cream cheese for a different taste. Each cheese adds its own flavor and texture. If your sauce is too thick, add some reserved pasta water. Start with a small amount and stir it in. This helps reach your desired sauce thickness without losing creaminess. Different types of sausage can change the flavor of your dish. Sweet Italian sausage gives a mild taste, while spicy sausage adds a kick. You can also mix types to find your favorite blend. Incorporating herbs and spices can elevate the dish. Fresh basil adds a nice aroma and taste. You might also try oregano or thyme for added depth. Red pepper flakes can add heat if you like a spicy flavor. Pair your creamy sausage rigatoni with a fresh salad or garlic bread. A simple green salad with lemon dressing balances the richness of the dish. Garlic bread adds crunch and flavor. For wine, a light red like Pinot Noir complements the sausage well. If you prefer white, a Chardonnay can balance the creaminess. Choose a wine that suits your taste. Pro Tips Use Quality Sausage: Choose a high-quality Italian sausage for the best flavor. Fresh sausage will have a richer taste compared to pre-packaged options. Don’t Overcook the Pasta: Ensure the rigatoni is cooked al dente for the perfect texture. It will continue to cook slightly when mixed with the sauce. Adjust Creaminess: If the sauce is too thick, gradually add reserved pasta water until you achieve your desired consistency. Fresh Spinach Substitute: You can use kale or swiss chard instead of spinach for a different flavor and texture in your dish. {{image_2}} You can make this dish vegetarian by swapping out the sausage. Mushrooms or lentils work great here. - Mushrooms: Use about 8 ounces of chopped mushrooms. Brown them in olive oil until soft. - Lentils: Use 1 cup of cooked lentils. Stir them in with the garlic for flavor. Both options add a nice texture and taste while keeping the dish hearty. If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great options that mimic the texture of regular pasta. - Look for brown rice or chickpea pasta. These varieties hold up well in sauces. - Cook according to package instructions, just like regular rigatoni. You won’t lose any of the delicious flavors with this swap. To make this dish dairy-free, you can use non-dairy milk and cheese substitutes. - Non-Dairy Milk: Almond milk or oat milk can replace heavy cream. Use about 1 cup. - Cheese Substitute: Nutritional yeast is a great option for a cheesy flavor. Use about ½ cup. These swaps keep the creamy texture while being friendly to dairy-free diets. To store leftovers, first cool the dish to room temperature. Place it in an airtight container. This method keeps your creamy sausage rigatoni fresh for up to three days in the fridge. When you want to enjoy it again, just remember to check for any signs of spoilage. If you want to freeze this dish, portion it into smaller containers. Let it cool completely first. Creamy sauces can separate when frozen, so add a little extra broth or cream before freezing. This helps maintain the creamy texture. You can freeze it for up to three months. Just label your containers with the date to keep track. When you’re ready to eat your frozen rigatoni, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir in a splash of broth or cream to revive the creamy sauce. If you prefer the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until warm. Avoid high heat to keep the texture nice and creamy. This recipe takes about 40 minutes in total. You will spend around 10 minutes prepping the ingredients and 30 minutes cooking. The steps are quick and easy, so you won't be in the kitchen long! Yes, you can prepare this dish ahead of time. Cook the rigatoni and the sauce, but do not mix them yet. Store the pasta and sauce in separate containers in the fridge. You can keep them for up to 3 days. When you're ready to eat, simply reheat them and combine. If you need a substitute for heavy cream, you have options! Use half-and-half for a lighter sauce. You can also mix equal parts of milk and Greek yogurt for a creamy texture. Another choice is coconut milk, which adds a nice flavor. Each option will give you a tasty sauce! You now have a simple and tasty rigatoni dish recipe. We covered every aspect, from ingredients to cooking steps. You learned tips for creaminess and flavor enhancements. Plus, we explored variations for different diets. Remember, this dish can fit anyone's taste. Store leftovers properly to enjoy later. With these steps, you can make a meal that impresses. Now, get cooking and enjoy this delightful rigatoni!

Creamy Sausage Rigatoni with Spinach

A delicious and creamy pasta dish featuring rigatoni, Italian sausage, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 ounces rigatoni pasta
  • 1 pound Italian sausage
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 2 cups fresh spinach, roughly chopped
  • 1 cup grated Parmesan cheese
  • to taste salt and pepper
  • 1 teaspoon red pepper flakes (optional)
  • for garnish fresh basil

Instructions
 

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Once heated, crumble the sausage into the skillet and cook until browned and cooked through, about 5-7 minutes. Stir frequently to break up the sausage into smaller pieces.
  • Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Pour in the heavy cream and vegetable broth, stirring to combine. Allow the mixture to simmer for about 3-5 minutes until it thickens slightly.
  • Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
  • Stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
  • Toss the cooked rigatoni into the skillet with the creamy sauce, stirring to coat the pasta evenly. Season with salt, pepper, and red pepper flakes if desired.
  • Serve immediately, garnished with fresh basil.

Notes

Feel free to adjust the level of spiciness by choosing sweet or spicy sausage.
Keyword creamy, pasta, sausage, spinach