Creamy Sausage Rigatoni (One-Pan, 30-Minute Meal)
One-Pot Creamy Sausage Rigatoni is an easy-to-make weeknight dinner made in just 30 minutes! This rigatoni recipe features basic ingredients found in most grocery stores. Everything is cooked in one pan on the stove-top: Italian sausage, creamy tomato sauce, and pasta. It's restaurant-quality comfort food!
INSTRUCTIONS
- 1 Heat 1 tablespoon of olive oil on medium heat in a large, high-sided, heavy-bottomed skillet on the stovetop.
- 2 Add crumbled sausage and cook on medium heat for about 5 minutes, crumbling it, until it is cooked through. Drain any grease or liquid.
- 3 To the same skillet with sausage, add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
- 4 Bring to a boil on medium heat and stir everything well. Cover with a lid, and allow the pasta to cook for about 10 to 15 minutes on medium heat, while the sauce boils.
- 5 Cook until pasta reaches an 'al dente' texture. Stir frequently to prevent pasta and sausage from sticking to the bottom of the pan.
- 6 Add fresh spinach, and cook on medium heat, stirring frequently for a couple of minutes, until the spinach wilts to your liking.
- 7 Alternatively, just remove the skillet from heat, top sausage rigatoni with spinach, cover the pan with the lid. Let the spinach wilt, off heat, in the residual heat in a covered skillet for about 4 minutes. Then, stir.
- 8 Cook longer if you would like a thicker sauce.
- 9 Mix everything well. Remove from heat. Season with salt, freshly ground coarse black pepper, and red pepper flakes if you like.
- 10 Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
- 11 Note: I provide very helpful step-by-step photos for this recipe above the recipe card. Scroll up if you would like to see the photos that visually explain this recipe.
NUTRITION
Calories: 854kcal
| Carbohydrates: 53g | Protein: 27g | Fat: 60g | Fiber: 4g | Sugar: 7g
