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- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy, casing removed) - 1 cup heavy cream To create a rich and creamy dish, you need key ingredients. Rigatoni pasta provides a sturdy base. I love Italian sausage for its bold flavor. Heavy cream adds the creamy texture that makes this dish special. - 2 cups fresh spinach - ½ teaspoon red pepper flakes (adjust for spice preference) - ¾ cup grated Parmesan cheese You can enhance this dish with some optional ingredients. Fresh spinach adds color and nutrition. Red pepper flakes can spice things up. A sprinkle of Parmesan cheese gives a salty touch that complements the creaminess. - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish - Salt and pepper to taste Seasoning makes a big difference. Italian seasoning brings all the flavors together. Fresh basil leaves add a nice aroma. Don't forget to season with salt and pepper, as it enhances the taste. {{ingredient_image_2}} - Bring a large pot of salted water to a boil. - Add 12 oz rigatoni pasta and cook as the package says until al dente. - Once done, drain the pasta and set it aside. - Heat 1 tablespoon olive oil in a large skillet over medium heat. - Add 1 lb Italian sausage, breaking it into small pieces. Cook for 5 to 7 minutes until nicely browned. - Add 1 small onion, finely chopped, to the skillet. Sauté for 3 to 4 minutes until soft and clear. - Stir in 3 minced garlic cloves and sauté for 1 more minute until fragrant. - Pour in 1 cup chicken broth and scrape the bottom of the skillet. This helps get all the tasty bits. - Let it simmer for 3 minutes. - Lower the heat and add 1 cup heavy cream, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes, and ¾ cup grated Parmesan cheese. Stir until the cheese melts. - Add 2 cups fresh spinach to the sauce, stirring gently until wilted, about 2 minutes. - Season with salt and pepper to your taste. - Fold in the cooked rigatoni, mixing gently to coat each piece with the creamy sauce. - Let the dish rest for a few minutes before serving. To get a creamy sauce, start with heavy cream. It gives richness. You can add a bit of pasta water if the sauce seems too thick. This adds flavor and silkiness. If you like heat, adjust the red pepper flakes. Start with a little, then taste. You can always add more. Cooking rigatoni al dente means it will have a nice bite. This texture holds up well in the sauce. When you drain the pasta, do not rinse it. Rinsing can make it sticky. Instead, toss it with a little olive oil to keep it separate. For a great presentation, serve the rigatoni in deep bowls. Top with fresh basil and extra Parmesan cheese. This makes it look inviting and adds flavor. Pair your dish with a light salad or crusty bread. This balances the richness of the meal. Pro Tips Tip Title 1: Using fresh herbs can elevate the flavor of your dish significantly. Consider adding fresh basil or parsley just before serving for an aromatic touch. Tip Title 2: For a richer sauce, let the cream simmer a bit longer. This will enhance the flavors and create a thicker consistency. Tip Title 3: If you prefer a lighter version, substitute half of the heavy cream with Greek yogurt or a low-fat alternative to maintain creaminess without all the calories. Tip Title 4: To save time, prepare the sauce while the pasta cooks. This will ensure that everything is hot and ready to serve at the same time. {{image_4}} You can switch up the sausage in this dish. Turkey or chicken sausage works well. These options lower fat while keeping great taste. You can also make it dairy-free. Use coconut cream instead of heavy cream. It gives a nice flavor and keeps the sauce creamy. Adding veggies can boost nutrition and flavor. Try bell peppers, zucchini, or mushrooms. They mix well with the sauce. Fresh herbs also add depth. Basil, oregano, or parsley will enhance the dish. Just chop them finely and stir them in. If you love heat, add more red pepper flakes. You can also use spicy sausage for extra kick. Unique seasoning blends can change the game. Try smoked paprika or Italian spice blends. They add a twist that makes the dish exciting. To store your leftover Creamy Italian Sausage Rigatoni, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. You can use glass or plastic containers. Make sure they seal tightly to avoid spills. When reheating, the best method is on the stove. Use low heat and stir often. This keeps the dish creamy. If you use a microwave, cover it with a lid. Add a splash of chicken broth to avoid sogginess. This helps maintain the right texture. You can freeze portions of the rigatoni for later. Use freezer-safe containers or bags. Label them with the date to track freshness. To thaw, place it in the fridge overnight. Reheat on the stove, adding a bit of cream or broth to revive the sauce. Creamy Italian Sausage Rigatoni stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container to keep it safe from odors. Reheat it gently on the stove or microwave. Yes, you can make this dish ahead of time. Just cook the rigatoni and sauce separately. Keep them in separate containers in the fridge. When you’re ready to eat, combine them and heat. This helps keep the pasta from getting mushy. If you need a substitute for heavy cream, try using half-and-half or a mix of milk and butter. You can also use coconut cream for a dairy-free option. Each will give a different flavor but works well in a pinch. Absolutely! To make it meatless, skip the Italian sausage. You can add mushrooms or a mix of veggies for more flavor. This keeps the creamy sauce and rigatoni tasty and satisfying. To make Creamy Italian Sausage Rigatoni gluten-free, use gluten-free rigatoni. Many brands offer good options. Check labels to ensure all ingredients are gluten-free, especially the chicken broth and Parmesan cheese. You now have all the tools to make Creamy Italian Sausage Rigatoni. We reviewed key ingredients like rigatoni, sausage, and cream. You learned step-by-step cooking instructions and tips for perfecting the sauce. Don't forget about the many variations and storage tips for leftovers. Enjoy experimenting with this dish and make it your own. Simple changes can lead to great flavors! With practice, you’ll create a meal everyone loves. Happy cooking!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage (mild or spicy, casing removed)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (adjust for spice preference)
  • ¾ cup grated Parmesan cheese
  • 2 cups fresh spinach
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and set aside.
  • In a spacious skillet set over medium heat, pour in the olive oil. Once hot, add the Italian sausage, using a wooden spoon to break it apart into small pieces. Cook the sausage until it is nicely browned and fully cooked, which should take about 5 to 7 minutes.
  • Once the sausage is perfectly browned, add the finely chopped onion to the skillet. Sauté for an additional 3 to 4 minutes until the onion becomes soft and translucent.
  • Next, introduce the minced garlic to the skillet and sauté for another minute, allowing the garlic to become fragrant.
  • Pour the chicken broth into the skillet and use a wooden spoon to scrape the bottom, loosening any flavorful browned bits. Let the mixture simmer gently for about 3 minutes.
  • Lower the heat to a gentle simmer and then add the heavy cream, Italian seasoning, red pepper flakes, and grated Parmesan cheese. Stir the mixture well until the cheese melts and the sauce is creamy and well combined.
  • Add the fresh spinach to the sauce and stir it gently until wilted, which should take about 2 minutes. Season the mixture with salt and pepper according to your taste preferences.
  • Carefully fold in the cooked rigatoni, tossing it gently until every piece is well-coated with the luscious creamy sauce.
  • Remove the skillet from heat and let the dish rest for a few minutes, allowing the sauce to thicken slightly before serving.

Notes

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