Creamy Tuscan Sausage Rigatoni
Ingredients
- 12 ouncesrigatoni
- 1 poundItalian sausage (sweet or hot, casings removed)
- 1 tablespoonolive oil
- 4 clovesgarlic
- ½ cupsun-dried tomatoes (oil-packed)
- 1 cupheavy cream
- ½ cupchicken broth
- 3 cupsbaby spinach (packed)
- ¾ cupParmesan cheese (freshly grated)
- 1 teaspoonItalian seasoning
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ·fresh basil (for garnish)
Method
- 01
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While the pasta cooks, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into bite-sized crumbles with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through.
- 03
Reduce heat to medium. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 04
Add the chopped sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and cook for 1 minute.
- 05
Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
- 06
Add the spinach in handfuls, stirring until wilted, about 2 minutes.
- 07
Reduce heat to low. Stir in the Parmesan cheese until melted and the sauce is creamy.
- 08
Add the drained rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water 1/4 cup at a time until you reach desired consistency.
- 09
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with torn fresh basil and extra Parmesan if desired.
Spice Tips
The recipe includes a touch of red pepper flakes for warmth. For more heat, increase to 1/2 teaspoon red pepper flakes or use hot Italian sausage instead of sweet. A pinch of cayenne added with the garlic gives clean heat. Fresh cracked black pepper at the table lets each person dial in their preferred spice level.
This dish comes together quickly while the pasta cooks. Use hot Italian sausage for more heat, or sweet for a milder flavor. Leftover sauce thickens when refrigerated; thin with a splash of broth or pasta water when reheating. The recipe easily doubles for meal prep.