This Rigatoni With Sausage recipe delivers robust flavor with every bite. Savory Italian sausage mingles with fresh spinach and creamy tomato sauce, creating a meal with a perfect balance of richness and tang. Ideal for sharing with family and friends, dive into this dish fueled by passion and culinary finesse.

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I have to say, this Creamy Sausage Rigatoni recipe totally surprised me when I first made it. I tossed 1 pound rigatoni into a bubbling pot and paired it with richly browned Italian sausage.

In a hot pan, the olive oil heated up perfectly as I sautéed a diced yellow onion and minced garlic until they were just soft enough. Then I mixed in heavy cream and crushed tomatoes to build a smooth, velvety sauce that you wont soon forget.

A handful of fresh spinach stirred in at the end and a generous sprinkling of grated Parmesan gave the dish a vibrant, savory lift. I even like to add a pinch of red pepper flakes for that extra zing.

This gritty mix of ingredients made me think of some of the best sausage pasta dishes I’ve ever enjoyed. Its an easy, satisfying meal that might just become your next go to dinner idea.

Why I Like this Recipe

I really like this recipe because its got a rich, creamy sauce that mixes perfectly with the spicy sausage and tangy tomatoes. I appreciate that it isnt too complicated to make so I can whip it up on a busy night. I also love how the spinach adds a fresh twist, making it feel a bit healthier even when I’m indulging. Lastly, the way the Parmesan cheese melts into the sauce always reminds me of cozy family dinners and it makes the whole dish feel extra comforting.

Ingredients

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Rigatoni pasta offers a hearty dose of carbs, its tubular shape locking in every bit of that rich sauce.
Italian sausage is loaded with protein and fats, delivering a spicy kick that really transforms the dish.
Heavy cream adds velvety smoothness, making the sauce extra indulgent while balancing spicy elements.
Crushed tomatoes bring a tangy-sweet burst, their acidity cutting through the richness perfectly.
Fresh spinach is packed with fiber and nutrients, lending a subtle earthy refresh to the plate.
Parmesan cheese offers a savory, salty depth, finishing the dish with a wow factor.
Garlic infuses the overall mix with a bold, aromatic zing that ties everything together.

Ingredient Quantities

1 pound rigatoni pasta

1 pound Italian sausage, casings removed

1 tablespoon olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 cup heavy cream

1 cup crushed tomatoes

1/2 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

A handful of fresh basil or parsley, chopped (for garnish)

How to Make this

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1. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente, then drain and set aside.

2. Heat the olive oil in a large skillet over medium heat and add the diced yellow onion; cook them until they’re soft and a bit translucent, about 4-5 minutes.

3. Stir in the minced garlic and cook for another minute until it smells really good.

4. Crumble the Italian sausage into the skillet and cook until it’s browned and no longer pink, breaking it apart as it cooks.

5. Once the sausage is browned, add the crushed tomatoes and the red pepper flakes if you like a bit of heat, then let it simmer for about 2 minutes.

6. Mix in the heavy cream and let it come to a gentle simmer for a couple more minutes so it thickens just a little.

7. Add the chopped spinach to the sauce and stir it in until the spinach wilts nicely.

8. Season the sauce with salt and pepper to taste, and then stir in the grated Parmesan cheese.

9. Combine the cooked rigatoni with the sauce in the skillet, tossing it well until all the noodles are coated.

10. Remove from heat and garnish with a handful of chopped fresh basil or parsley, then serve immediately and enjoy!

Equipment Needed

1. A large pot for boiling the water
2. A colander to drain the rigatoni
3. A large skillet to cook the sausage and sauce
4. A cutting board for chopping the onion, garlic, and spinach
5. A sharp knife for dicing and mincing
6. A wooden spoon for stirring everything together
7. Measuring cups and spoons to portion out the cream, tomatoes, and spices
8. A spatula to help break up the sausage as it cooks

FAQ

Q: How do I know when the rigatoni is done?

Just taste a piece after about 10 minutes. It should be firm but not crunchy. Check the package for guidance too.

Q: Can I use another type of sausage?

Yes you can. If you prefer chicken or turkey sausage, they work fine but the flavor might be a bit different.

Q: Do I have to remove the sausage casings?

Its better if you do. Removing them helps the sausage mix more evenly into the sauce.

Q: How can I make the sauce extra creamy?

Let the cream simmer slowly with the tomatoes and sausage. This helps all the flavors blend together nicely.

Q: Can I prepare this dish ahead of time?

Yeah, you can cook it in advance. Just reheat it gently on the stove so it keeps its creamy texture.

Creamy Sausage Rigatoni Recipe Substitutions and Variations

Instead of rigatoni, you could use penne pasta which cooks similarly and soaks up the sauce real good.
If you can’t find Italian sausage, try using ground pork or turkey instead for a slightly different flavor.
For heavy cream, coconut cream or even half and half can work as a substitute if you want something a bit lighter.
You can swap crushed tomatoes with tomato puree or diced tomatoes if you don’t mind a little extra texture in your dish.
If you’re out of Parmesan cheese, pecorino romano is a great alternative that still brings on a rich taste.

Pro Tips

1. Try reserving about a cup of your pasta water before draining the rigatoni; it can help smooth out your sauce if it gets too thick.
2. When browning the sausage, break it into small bits and let it get a good sear – this really boosts the flavor, so dont rush it.
3. For an extra burst of flavor, add in the Parmesan cheese right at the end off the heat; this keeps it from clumping or getting all stringy.
4. Fresh herbs really make a difference; if you can grab some extra basil or parsley, sprinkle it on just before serving to give the dish a nice, fresh kick.

Creamy Sausage Rigatoni Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

900

kcal

Equipment: 1. A large pot for boiling the water
2. A colander to drain the rigatoni
3. A large skillet to cook the sausage and sauce
4. A cutting board for chopping the onion, garlic, and spinach
5. A sharp knife for dicing and mincing
6. A wooden spoon for stirring everything together
7. Measuring cups and spoons to portion out the cream, tomatoes, and spices
8. A spatula to help break up the sausage as it cooks

Ingredients

1 pound rigatoni pasta
1 pound Italian sausage, casings removed
1 tablespoon olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 cup heavy cream
1 cup crushed tomatoes
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
A handful of fresh basil or parsley, chopped (for garnish)

Directions

Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat and add the diced yellow onion; cook them until they're soft and a bit translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until it smells really good.
Crumble the Italian sausage into the skillet and cook until it's browned and no longer pink, breaking it apart as it cooks.
Once the sausage is browned, add the crushed tomatoes and the red pepper flakes if you like a bit of heat, then let it simmer for about 2 minutes.
Mix in the heavy cream and let it come to a gentle simmer for a couple more minutes so it thickens just a little.
Add the chopped spinach to the sauce and stir it in until the spinach wilts nicely.
Season the sauce with salt and pepper to taste, and then stir in the grated Parmesan cheese.
Combine the cooked rigatoni with the sauce in the skillet, tossing it well until all the noodles are coated.
Remove from heat and garnish with a handful of chopped fresh basil or parsley, then serve immediately and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.