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Creamy Sausage Rigatoni

Creamy Sausage Rigatoni: Your New Favorite Weeknight Delight

This Creamy Sausage Rigatoni combines rich flavors with ease, making it perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Rigatoni uncooked
For the Sauce
  • 2 tbsp Olive Oil or any neutral oil
  • 15 oz Italian Sausage can substitute with ground turkey or chicken sausage
  • 1 cup Chicken Broth or vegetable broth for vegetarian option
  • 1 cup Heavy Cream can substitute with crème fraîche or coconut cream
  • 15 oz Tomato Sauce or marinara sauce
  • 4 cloves Garlic minced
  • 1 tsp Italian Seasoning or dried basil and oregano
For the Extras
  • 5 oz Fresh Spinach or kale for a heartier option
  • Salt to taste
  • Pepper to taste

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add 15 ounces of crumbled Italian sausage to the skillet. Cook for about 5 minutes, stirring occasionally.
  3. Stir in 4 minced garlic cloves and 1 teaspoon of Italian seasoning. Cook together for 1 minute.
  4. Introduce 8 ounces of uncooked rigatoni, 1 cup of chicken broth, 1 cup of heavy cream, and 15 ounces of tomato sauce to the skillet.
  5. Increase the heat to high until the mixture comes to a gentle boil, then reduce to low and cover.
  6. Uncover and add 5 ounces of fresh spinach, cooking for an additional 2 minutes.
  7. Taste and season with salt and freshly cracked black pepper to your liking.
  8. Serve immediately, garnished with extra herbs or parmesan if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best texture, ensure rigatoni is cooked al dente. Add a splash of broth or cream when reheating leftovers to restore creaminess.

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