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Creamy Sausage Rigatoni Skillet Recipe

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3.9 from 13 reviews

This creamy sausage rigatoni is a comforting one-pan meal ready in just 30 minutes. Featuring Italian sausage, al dente rigatoni, and a luscious tomato cream sauce infused with garlic and Italian herbs, it’s enhanced by fresh spinach for a wholesome touch. Perfect for a quick weeknight dinner, this dish combines convenience and rich flavors with minimal cleanup.

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 15 oz Italian sausage, crumbled

Pasta and Liquids

  • 8 oz rigatoni, uncooked
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 15 oz tomato sauce (such as tomato pasta sauce or marinara)

Seasonings and Vegetables

  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or Herbs from Provence)
  • 5 oz fresh spinach
  • Salt, to taste
  • Coarsely ground black pepper, to taste
  • Red pepper flakes, to taste

Instructions

  1. Heat the oil: Warm 1 tablespoon of olive oil over medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop to prepare for cooking the sausage.
  2. Cook the sausage: Add the crumbled Italian sausage to the skillet and cook on medium heat for about 5 minutes, breaking it up as it cooks until fully cooked through. Drain any excess grease or liquid from the pan.
  3. Add pasta and liquids: To the same skillet with the cooked sausage, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir to combine all ingredients thoroughly.
  4. Cook pasta covered: Bring the mixture to a boil over medium heat. Once boiling, cover the skillet with a lid and let the pasta cook for about 10 to 15 minutes, stirring frequently to prevent sticking and allowing the rigatoni to soften to an al dente texture while the sauce simmers.
  5. Check pasta doneness: Stir occasionally and test the pasta for doneness, aiming for al dente. Continue cooking if a thicker sauce is desired.
  6. Add spinach: Stir in the fresh spinach and cook on medium heat for a couple of minutes until the spinach wilts to your preference, stirring frequently to mix evenly.
  7. Alternative spinach wilting method: Alternatively, remove the skillet from heat, place the spinach on top of the pasta and sausage mixture, cover with a lid, and let the residual heat wilt the spinach for about 4 minutes off the heat before stirring it in.
  8. Adjust sauce thickness: If you prefer a thicker sauce, continue cooking on medium heat while stirring until the desired consistency is reached.
  9. Season the dish: Remove from heat and season with salt, freshly ground coarse black pepper, and red pepper flakes according to your taste preferences.
  10. Salt tip: Use your judgment about added salt because the sausage may already impart sufficient saltiness to the dish.
  11. Enjoy and serve: Mix everything well to combine flavors, then serve hot for a delicious, creamy sausage rigatoni meal.

Notes

  • Use a large, heavy-bottomed skillet with a lid to ensure even cooking and to prevent sticking.
  • Frequent stirring is essential to prevent the rigatoni and sausage from sticking to the bottom of the pan during cooking.
  • Fresh spinach can be wilted on heat or off heat in residual steam; both methods work well.
  • Adjust red pepper flakes to increase or decrease spiciness according to preference.
  • For a thicker sauce, extend the cooking time uncovered to reduce liquids.
  • Step-by-step photos available for visual guidance (refer to original source if needed).

Find it online: https://bitezly.com/creamy-sausage-rigatoni-skillet-recipe/