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- 12 oz rigatoni pasta - 1 lb Italian sausage - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 ½ cups spinach, fresh - ½ cup grated Parmesan cheese - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish To create a rich and flavorful creamy sausage rigatoni, you need fresh ingredients. Start with rigatoni pasta. This pasta holds sauce well and gives a great bite. Next, use Italian sausage. You can choose mild or spicy based on your taste. For cooking, olive oil is a must. It adds flavor and helps brown the sausage. Add a small onion and garlic for aroma. They bring depth to the dish. Heavy cream creates a smooth sauce. Chicken broth adds more flavor and helps thin the cream. Fresh spinach brightens the dish and adds nutrients. Grate some Parmesan cheese for a cheesy finish. Red pepper flakes can give a kick, but they are optional. Don’t forget salt and pepper for seasoning. Finally, fresh basil leaves are perfect for garnish. They add color and a fresh taste. Gather these ingredients for a delightful meal that you can enjoy any night. {{ingredient_image_1}} First, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Next, add the rigatoni. Cook it according to the package instructions. You want it to be al dente, which means it should have a slight bite. Once cooked, drain the pasta in a colander. Remember to save about one cup of the pasta water for later! In a large skillet, heat one tablespoon of olive oil over medium heat. Once hot, add the Italian sausage. Use a wooden spoon to break the sausage into smaller pieces. Cook it until it is browned and fully cooked, which takes about 5 to 7 minutes. This step builds great flavor and texture. Now, it’s time to add the onion and garlic. Stir them into the sausage. Sauté this mix for 3 to 4 minutes. You want the onion to turn translucent and fragrant. After that, pour in the chicken broth. Bring it to a gentle simmer. Then, add the heavy cream. Stir well and let it cook for 3 to 4 minutes. This thickens your sauce nicely. Next, add the fresh spinach into the sauce. Stir until it wilts down. If the sauce seems too thick, use the reserved pasta water. Add it a little at a time until you reach your desired consistency. Finally, add the cooked rigatoni to the skillet. Toss everything together so the pasta is well coated in the creamy sauce. When serving, use deep bowls for a nice presentation. Top the rigatoni with fresh basil leaves and a sprinkle of grated Parmesan cheese. This adds a fresh touch and makes it look extra special! - How to adjust thickness: If your sauce is too thick, add some reserved pasta water. Start with a little and mix well. This water has starch, which helps thicken the sauce without losing flavor. If it's too thin, let it simmer longer to reduce. - Suggestions for creaminess: For a creamier sauce, consider adding more heavy cream. You can also use mascarpone cheese for extra richness. Stir it in after you add the broth. - Choosing between mild or spicy sausage: The choice between mild or spicy sausage depends on your taste. Mild sausage gives a great base flavor. Spicy sausage adds a kick to the dish. You can mix both for a balanced flavor. - Alternative meat options: If you want to switch things up, try turkey or chicken sausage. These options are lighter but still tasty. For a vegetarian version, use plant-based sausage or mushrooms for texture. - Best rigatoni brands: Look for brands like Barilla or De Cecco. They cook evenly and hold sauce well. You can also try artisanal brands for a unique flavor. - Cooking pasta to al dente: Cook rigatoni until it's just firm to the bite. This usually takes 10-12 minutes. Test a piece a minute before the time is up. This keeps the pasta from becoming mushy when you mix it with the sauce. Pro Tips Use Quality Sausage: Opt for high-quality Italian sausage for a more flavorful dish. Fresh or homemade varieties can elevate the taste significantly. Adjust Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt or reduce the amount of cream used. Perfect Pasta Cooking: Make sure to cook the rigatoni just until al dente, as it will continue cooking slightly when mixed with the sauce. Fresh Herbs for Garnish: Enhance the flavor profile by adding fresh herbs like parsley or chives along with the basil for extra color and taste. {{image_2}} You can make a tasty vegetarian version of creamy sausage rigatoni. Start by swapping the Italian sausage for veggie alternatives, like plant-based sausage or mushrooms. These options add great flavor and texture. To adjust for flavor, add extra spices. Use Italian seasoning, garlic powder, and red pepper flakes. These will give your dish a rich taste. You can also add more garlic for a stronger kick. Want to enhance your rigatoni? Consider adding mushrooms. They bring a nice earthy flavor. Simply slice them and sauté with the onions and garlic. You can also mix in different greens or herbs. Try kale, arugula, or fresh parsley. These will add color and nutrients to your dish. Experiment with flavors to find what you like best. Using seasonal vegetables can make this dish unique. In spring, add asparagus or peas. For fall, try butternut squash or pumpkin. These veggies not only taste great but also keep your meal fresh and exciting. Adjusting spices can change up the flavor profile. In summer, go lighter with basil and lemon zest. In winter, add warming spices like nutmeg or cinnamon. This keeps your creamy sausage rigatoni interesting all year round. To keep your creamy sausage rigatoni fresh, store it in airtight containers. Glass containers work well. Make sure to cool the dish to room temperature first. Refrigerate leftovers within two hours. This dish stays tasty for up to three days in the fridge. Reheat your creamy sausage rigatoni on the stove or in the microwave. If using the stove, add a splash of chicken broth or cream. This helps keep the sauce from drying out. Stir often to heat evenly. In the microwave, cover the bowl with a damp paper towel. Heat in short bursts, checking every 30 seconds. You can freeze creamy sausage rigatoni for later use. Allow it to cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge for several hours or overnight. Reheat it on the stove or in the microwave, just like before. Yes, you can prepare this dish in advance. Here are some tips for meal prep: - Cook the rigatoni and sausage separately. - Store each component in airtight containers. - Combine them just before serving to keep everything fresh. If you need a cream alternative, try these options: - Half-and-half for a lighter version. - Whole milk mixed with a bit of butter. - Coconut cream for a dairy-free option. Add some heat with these suggestions: - Use spicy Italian sausage instead of mild. - Toss in extra red pepper flakes. - Add diced jalapeños or crushed chili peppers. Yes, you can switch up the pasta. Recommended alternatives include: - Penne for a similar shape and texture. - Fusilli for a fun twist. - Farfalle for a unique presentation. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. This blog post shared a great recipe for creamy sausage rigatoni. We covered key ingredients, like rigatoni, Italian sausage, and fresh spinach. I also provided steps for cooking, sauce creation, and serving suggestions. Plus, tips for perfecting the sauce and storage options were included. Now, you can enjoy this dish with your own twists. With a few changes, you can make it your own! Try different meats, veggies, or spices for extra flavor.

Creamy Sausage Rigatoni

A rich and creamy pasta dish featuring Italian sausage and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1.5 cups fresh spinach
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon red pepper flakes
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
  • Stir in the chopped onion and minced garlic to the skillet with the sausage. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
  • Pour in the chicken broth and bring to a simmer. Then add the heavy cream, stirring to combine. Allow the sauce to cook for about 3-4 minutes, letting it thicken slightly.
  • Add the fresh spinach to the skillet and stir until wilted. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
  • Add the cooked rigatoni to the skillet, tossing to coat the pasta thoroughly in the creamy sauce. Stir in the grated Parmesan cheese, red pepper flakes (if using), and season with salt and pepper to taste.
  • Remove from heat and let it sit for a minute before serving.

Notes

Serve in deep bowls, garnished with fresh basil and extra Parmesan cheese.
Keyword creamy, pasta, sausage, spinach