Creamy Italian Sausage Rigatoni
A cozy and indulgent dish featuring rigatoni pasta tossed in a creamy sauce with Italian sausage, perfect for busy weeknights.
Ingredients
Pasta and Sauce Base
- 12 oz rigatoni pasta Feel free to use gluten-free if you prefer.
- 1 lb Italian sausage Use sweet or spicy depending on preference.
- 1 medium onion Finely chopped.
- 3 cloves garlic Minced.
- 1 cup heavy cream Or substitute with half-and-half for a lighter option.
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 cups fresh spinach You can swap this with kale for a stronger flavor.
- Salt and pepper To taste.
- Olive oil For sautéing.
- Fresh basil For garnish, optional.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Sautéing the Sausage
- In a large skillet over medium heat, drizzle with olive oil. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Adding Aromatics
- Add the chopped onion and let it soften for about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Creating the Sauce
- Pour in the heavy cream, bringing to a gentle simmer. Stir in the Italian seasoning to thicken the sauce.
Mixing in Cheese
- Gradually add the grated Parmesan cheese, stirring until melted and creamy. If too thick, add reserved pasta water until desired consistency.
Combining with Pasta
- Toss the rigatoni into the sauce, ensuring each piece is generously coated, then fold in the fresh spinach until just wilted.
Serving
- Taste and season with salt and pepper. Serve warm, garnished with fresh basil.
Notes
Storage: Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, adding a tad bit of cream or water. Kitchen Tips: Don't overcook the pasta; aim for al dente. Use fresh ingredients for better flavor.