When life gets busy, I turn to this creamy sausage rigatoni. It’s one of those recipes that feels like a big hug in a bowl—hearty, flavorful, and done in just one pot. Plus, there’s hardly any cleanup, which makes it even better! Perfect for a quick weeknight dinner that still feels special.
Creamy Sausage Rigatoni
This hearty pasta dish combines rigatoni with Italian sausage, creamy tomato sauce, and fresh spinach. It’s a flavorful, satisfying meal cooked in one pan with minimal cleanup.
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound mild or spicy Italian sausage crumbled
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 pound rigatoni pasta about 4 cups
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups marinara sauce
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional: Red pepper flakes grated Parmesan cheese, fresh basil or parsley
Instructions
- Cook Sausage: Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned and no pink remains. Stir occasionally to break the sausage into small pieces. Drain any excess grease.1 tablespoon olive oil, 1 pound mild or spicy Italian sausage
- Add Garlic and Seasoning: Add the minced garlic and Italian seasoning to the cooked sausage. Stir and cook for about 1 minute until the garlic is fragrant, being careful not to burn it.2 cloves garlic, 1 teaspoon Italian seasoning
- Add Pasta and Liquids: Pour the uncooked rigatoni into the skillet. Add the chicken broth, heavy cream, and marinara sauce. Stir to combine so the pasta is fully coated with the liquid.1 pound rigatoni pasta, 3 cups chicken broth, 1 cup heavy cream, 2 cups marinara sauce
- Cook Pasta: Bring the mixture to a boil, then lower the heat to a simmer. Cover the skillet with a lid and cook for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- Add Spinach: Once the pasta is cooked, add the fresh spinach to the skillet. Stir it into the hot pasta mixture and cook for 2–3 minutes, or until the spinach wilts.2 cups fresh spinach
- Season and Serve: Taste the dish and add salt, pepper, or red pepper flakes as needed. Serve hot, garnished with grated Parmesan cheese and fresh herbs, if desired.Salt and pepper to taste, Optional: Red pepper flakes
Notes
Sausage Options:
Use mild or spicy Italian sausage based on your preference.
For a leaner option, substitute chicken or turkey sausage.
For a vegetarian version, try plant-based sausage alternatives. Pasta Substitutions: If you don’t have rigatoni, use penne, farfalle, or fusilli.
Make it gluten-free with gluten-free pasta. Spinach Alternatives: Substitute fresh spinach with baby kale or Swiss chard.
Frozen spinach works in a pinch but should be thawed and drained. Tomato Sauce Options: Use marinara, tomato basil, or arrabbiata sauce for a different flavor.
Substitute with canned diced or crushed tomatoes and adjust seasoning. Extra Veggies: Add mushrooms, cherry tomatoes, bell peppers, or broccoli for variety. Enhance the Flavor: Add a splash of red wine (about ¼ cup) to the sauce for a richer taste.
Include red pepper flakes to add a touch of heat. Dairy-Free Option: Substitute heavy cream with unsweetened coconut cream or a dairy-free cream alternative. Reheating Tips: Add a splash of milk, cream, or chicken broth when reheating to keep the sauce creamy.
Reheat gently on the stovetop or in the microwave in 30-second intervals. Toppings: Garnish with freshly grated Parmesan cheese, chopped parsley, or basil for added flavor.
For a leaner option, substitute chicken or turkey sausage.
For a vegetarian version, try plant-based sausage alternatives. Pasta Substitutions: If you don’t have rigatoni, use penne, farfalle, or fusilli.
Make it gluten-free with gluten-free pasta. Spinach Alternatives: Substitute fresh spinach with baby kale or Swiss chard.
Frozen spinach works in a pinch but should be thawed and drained. Tomato Sauce Options: Use marinara, tomato basil, or arrabbiata sauce for a different flavor.
Substitute with canned diced or crushed tomatoes and adjust seasoning. Extra Veggies: Add mushrooms, cherry tomatoes, bell peppers, or broccoli for variety. Enhance the Flavor: Add a splash of red wine (about ¼ cup) to the sauce for a richer taste.
Include red pepper flakes to add a touch of heat. Dairy-Free Option: Substitute heavy cream with unsweetened coconut cream or a dairy-free cream alternative. Reheating Tips: Add a splash of milk, cream, or chicken broth when reheating to keep the sauce creamy.
Reheat gently on the stovetop or in the microwave in 30-second intervals. Toppings: Garnish with freshly grated Parmesan cheese, chopped parsley, or basil for added flavor.
