Creamy Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 oz spinach, fresh
02 -
1 cup heavy cream
03 -
1 cup chicken broth
04 -
15 oz crumbled Italian sausage (spicy or sweet, your choice)
05 -
8 oz rigatoni pasta, not cooked
06 -
1 tablespoon of olive oil
07 -
4 minced garlic cloves
08 -
1 teaspoon Herbs de Provence or Italian seasoning
09 -
15 oz of marinara or tomato sauce
10 -
Black pepper and salt, to your liking
11 -
Optional: A sprinkle of crushed red pepper for heat
# Instructions:
01 -
Add the oil to a big skillet and set it over medium. Toss in the sausage, breaking it apart, and cook around 5 minutes till browned. Drain off extra oil when done.
02 -
Throw the pasta, chicken broth, cream, garlic, herbs, and sauce into the skillet with the sausage. Stir till everything's mixed and the pasta is coated fully.
03 -
Bring it to a soft boil and keep stirring here and there so it doesn’t stick. Cover it, then let it simmer gently for about 10-15 minutes till the pasta is just right and has soaked up the seasoning.
04 -
Once the pasta's just about perfect, toss in the spinach. Stir for a few minutes till it shrinks down, or let it sit covered for roughly 4 minutes so the heat does the job.
05 -
Want a thicker sauce? Leave it uncovered for a bit longer to reduce. Add salt, pepper, and a touch of red pepper, if that’s your thing. Remember, the sausage might already be salty, so taste first!
# Notes:
01 -
Short pastas like rigatoni, penne, and ziti work best. Long pastas like linguine don’t suit this dish.
02 -
For a kick, use spicy sausage and include a bit of extra chili flakes. Want it less bold? Go for sweet sausage.
03 -
To make this meat-free, swap the sausage for mushrooms or vegetarian sausage substitutes.
04 -
For a richer result, sprinkle Parmesan or Pecorino Romano over it before digging in.
05 -
Want a thicker texture? Cut back on the broth amount or simmer uncovered for a few more minutes.