Description
A delightful dish that combines rich flavors and comforting textures with creamy sauce, Italian sausage, and fresh spinach.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot)
- 1 pound rigatoni pasta (uncooked)
- 2 cups heavy cream
- 14 oz diced tomatoes (drained)
- 1 cup Parmesan cheese, grated (freshly grated melts best)
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper (to taste)
- 2 cups fresh spinach (stir in at end)
- Red pepper flakes (for heat)
- Fresh basil (garnish)
- Sun-dried tomatoes (chopped)
- Mushrooms (sliced)
- Extra Parmesan
- Parsley
- Garlic bread
- Side salad
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add Italian sausage and cook until browned, breaking it into crumbles.
- Add the diced onion and cook until softened.
- Stir in minced garlic and cook for another 30 seconds.
- Add chicken broth, heavy cream, drained diced tomatoes, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add the dry rigatoni directly into the pot. Stir to submerge the pasta. Cover and simmer for 15–18 minutes, stirring occasionally, until the pasta is slightly firm. If the sauce thickens too much, add more broth as needed.
- Stir in Parmesan cheese until melted and creamy. Adjust seasoning to taste. Let the pasta rest for 5 minutes to thicken.
- Serve hot, topped with extra Parmesan and parsley.
Notes
For a richer flavor, use fresh herbs like thyme or oregano along with the Italian seasoning. Experiment with adding vegetables like bell peppers or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg