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Creamy Sausage Rigatoni with Spinach in One Pan Recipe

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3.9 from 66 reviews

A quick and delicious one-pan creamy sausage rigatoni recipe that combines Italian sausage, rigatoni pasta, and a rich tomato cream sauce with spinach. Ready in just 30 minutes, this comforting meal is perfect for busy weeknights and delivers a flavorful, hearty dinner with minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 15 oz Italian sausage, crumbled
  • 8 oz rigatoni, uncooked
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or Herbs from Provence)
  • 15 oz tomato sauce (such as tomato pasta sauce or marinara)
  • 5 oz fresh spinach
  • Salt, to taste
  • Coarsely ground black pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions

  1. Heat the oil: Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop to prepare for cooking the sausage.
  2. Cook the sausage: Add the crumbled Italian sausage to the skillet and cook for about 5 minutes over medium heat, breaking it up as it cooks until it is fully cooked through. Drain any excess grease or liquid to avoid a greasy sauce.
  3. Add pasta and liquids: To the same skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir the mixture to combine all ingredients.
  4. Bring to a boil and cover: Increase heat to medium and bring the mixture to a boil. Cover the skillet with a lid to allow the pasta to cook evenly and absorb the flavorful sauce.
  5. Simmer and cook pasta: Let the pasta cook for about 10 to 15 minutes, stirring frequently to prevent sticking, until the rigatoni reaches an al dente texture and the sauce thickens.
  6. Add spinach: Stir in the fresh spinach and cook on medium heat for a couple of minutes, stirring frequently until the spinach wilts to your liking. Alternatively, you can remove the skillet from heat, cover it with the lid, and let the residual heat wilt the spinach for about 4 minutes.
  7. Adjust sauce thickness: If you prefer a thicker sauce, continue cooking a bit longer, stirring frequently to avoid burning.
  8. Season and finish: Mix everything well, remove the skillet from heat, and season with salt, freshly ground black pepper, and red pepper flakes if desired. Use your judgment on salt depending on the saltiness of the sausage.

Notes

  • Draining the sausage fat helps keep the sauce from becoming too greasy.
  • Stir the pasta frequently while cooking to prevent it from sticking to the pan.
  • Letting spinach wilt off-heat preserves its delicate texture and vibrant color.
  • Adjust salt carefully as sausage may already be seasoned.
  • This recipe serves 4 and can be doubled easily for larger groups.
  • Step-by-step photos are available above the recipe card for visual guidance.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-sausage-rigatoni-with-spinach-in-one-pan-recipe/