Description
Creamy Sausage & Spinach Rigatoni
Ingredients
12 oz rigatoni pasta
1 lb Italian sausage, sliced or crumbled
2 cups baby spinach
1 1/2 cups marinara sauce
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp olive oil
Salt and pepper to taste
Directions
Cook the pasta: Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook the sausage: In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
Sauté garlic: In the same skillet, add minced garlic and sauté until fragrant.
Make the sauce: Stir in marinara sauce, heavy cream, and Parmesan cheese. Season with salt and pepper. Let simmer for 5 minutes.
Add spinach and sausage: Stir baby spinach into the sauce until wilted, then return cooked sausage to the skillet.
Combine with pasta: Add rigatoni to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time.
Serve: Garnish with more Parmesan and serve hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof, creamy pasta dish. First, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook, stirring occasionally, for 1-2 minutes less than the package suggests for al dente pasta. Before draining, carefully scoop out 1/2 cup of the starchy pasta water—this is your secret weapon for the perfect sauce consistency. Drain the pasta and set it aside.
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the Italian sausage (casings removed if using links) and cook, breaking it up with a spoon, until it is well-browned and cooked through. Using a slotted spoon, transfer the sausage to a plate, leaving the flavorful rendered fat in the pan. Reduce the heat to medium-low, add the minced garlic to the skillet, and sauté for about 30 seconds until fragrant but not browned.
Serving Suggestions
This rich and satisfying pasta is a complete meal on its own, but it pairs beautifully with a few simple sides. Serve it with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. For a classic touch, offer warm, crusty garlic bread or a simple focaccia for dipping into the sauce. A glass of medium-bodied red wine, like a Chianti, complements the savory sausage and tomato flavors perfectly.
How-to Summary
In summary, this 30-minute meal involves cooking rigatoni al dente and reserving pasta water, browning Italian sausage, creating a creamy marinara sauce with garlic, heavy cream, and Parmesan, wilting spinach into the sauce, and combining everything with the pasta, using the reserved water to adjust consistency.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, ziti, or fusilli are excellent substitutes that will hold the creamy sauce well.
How can I make this dish less rich? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly thinner. You can also use less cream and more marinara.
What can I use instead of Italian sausage? Ground beef, turkey, or chicken seasoned with Italian herbs (oregano, fennel, red pepper flakes) works well. For a vegetarian version, use plant-based sausage or sautéed mushrooms.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water, milk, or broth to loosen the sauce.
Can I freeze this pasta dish? It’s not recommended. Cream-based sauces can separate and become grainy when thawed and reheated.
Common Mistakes to Avoid
- Overcooking the pasta: Cook it al dente, as it will continue to soften slightly when tossed in the hot sauce.
- Skipping the pasta water: The starchy water is crucial for helping the sauce cling to the pasta and adjusting thickness.
- Burning the garlic: Sauté it quickly over medium-low heat just until fragrant to avoid a bitter taste.
- Adding cheese to boiling sauce: Let the sauce simmer off the direct heat for a minute before stirring in the Parmesan to prevent clumping.
Conclusion
This Creamy Sausage & Spinach Rigatoni is the ultimate weeknight comfort food, delivering restaurant-quality flavor with minimal effort. The combination of savory sausage, vibrant spinach, and a luxuriously creamy tomato sauce creates a deeply satisfying dish that is sure to become a family favorite. By following the step-by-step guide and heeding the common pitfalls, you can master this versatile recipe and customize it to your taste. It’s a perfect, hearty meal that proves impressive dinners don’t have to be complicated.