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Creamy Sausage and Spinach Rigatoni

A hearty, comforting pasta dish featuring spicy Italian sausage and fresh spinach in a rich tomato cream sauce. Ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb Rigatoni pasta
  • 1 lb Italian sausage casings removed
  • 1 tbsp olive oil
Sauce
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes canned
  • 0.5 cup heavy cream
  • 0.5 tsp dried oregano
Finish
  • 3 cups fresh spinach baby spinach
  • 0.5 cup parmesan cheese grated

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Colander

Method
 

  1. Boil salted water and cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, brown the crumbled sausage in olive oil over medium-high heat. Remove sausage and set aside.
  3. Add onion to the pan drippings and sauté until soft. Add garlic and cook for 1 minute.
  4. Stir in tomato paste, oregano, and red pepper flakes (if using). Cook for 2 minutes.
  5. Add crushed tomatoes, bring to a simmer, and cook for 5-8 minutes.
  6. Stir in heavy cream and the cooked sausage. Simmer on low.
  7. Add fresh spinach and stir until wilted.
  8. Toss in the cooked pasta and parmesan cheese. Add pasta water if needed to adjust consistency.
  9. Serve hot garnished with fresh herbs.

Notes

Use hot Italian sausage for a spicy kick, or mild for a family-friendly version.