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- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 1 cup heavy cream The star of this dish is rigatoni pasta. Its shape holds sauces well, making each bite rich. I love using Italian sausage, either mild or spicy. The flavors from the sausage give this dish a hearty taste. Heavy cream adds a smooth texture, making the sauce creamy and indulgent. - 1 tablespoon olive oil - 1 cup chicken broth - 1 teaspoon Italian seasoning You need olive oil to cook the sausage. It adds flavor and helps prevent sticking. Chicken broth adds depth to the sauce. The Italian seasoning brings in classic flavors like oregano and basil. These staples are easy to find and elevate the dish. - 2 cups fresh spinach - ½ teaspoon red pepper flakes (adjust for spice) - ¾ cup grated Parmesan cheese Fresh spinach is a great way to add color and nutrition. It wilts quickly and blends well into the sauce. Red pepper flakes let you control the heat. If you like spice, add more. Grated Parmesan cheese on top finishes the dish. It adds a salty bite and enhances the creaminess. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt for every quart of water. This adds flavor to the pasta. Once the water is boiling, add 12 ounces of rigatoni. Cook it according to the package instructions, which is usually around 10-12 minutes. You want the pasta to be al dente, which means it should be firm to the bite. Drain the rigatoni and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of Italian sausage, removing the casing first. Break the sausage into smaller pieces with a wooden spoon. Brown the sausage for about 5-7 minutes. Make sure it cooks evenly. Stir it often to avoid burning and to get a nice golden color. Once the sausage is browned, add 1 small chopped onion. Cook this for about 3-4 minutes until it becomes soft and translucent. Next, add 3 cloves of minced garlic. Cook it for about 1 minute until you smell its aroma. Then, pour in 1 cup of chicken broth and scrape the bottom of the skillet. This releases the flavorful bits stuck to the pan. Let it simmer for about 3 minutes. Now, turn the heat to low and add 1 cup of heavy cream and ¾ cup of grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. Add 2 cups of fresh spinach and stir until it wilts in about 2 minutes. Season the sauce with salt and pepper to taste. Finally, fold in the cooked rigatoni. Toss everything gently until the pasta is well coated with the creamy sauce. To get the best creamy texture, pay attention to your cheese and cream ratios. Use a full cup of heavy cream and three-quarters of a cup of Parmesan cheese. This combo creates a rich sauce. To avoid curdling, keep the heat low when adding cream. Stir the sauce gently and do not let it boil after adding the cream. Adjust the spice levels easily by adding red pepper flakes. Start with half a teaspoon, then taste. You can add more if you want extra heat. For different flavors, try using garlic powder or smoked paprika. Both will add depth to your dish. Serve your creamy Italian sausage rigatoni in deep bowls. This makes it look more inviting. Garnish each bowl with fresh basil leaves. A sprinkle of extra Parmesan cheese on top adds a nice touch. Choose wide, shallow dishes to show off the beautiful sauce and colors. Pro Tips Choose Your Sausage Wisely: The type of Italian sausage you choose will significantly affect the flavor of the dish. If you prefer a milder taste, go for mild sausage; for a kick, use spicy sausage. Don't Overcook the Spinach: Add the spinach towards the end of cooking to maintain its vibrant color and nutrients. It should just wilt, not turn mushy. Save Some Pasta Water: Before draining the rigatoni, reserve a cup of pasta cooking water. This starchy water can be added to the sauce to adjust the consistency if needed. Garnish for Freshness: Fresh basil not only enhances the presentation but also adds a burst of flavor. Chop it roughly and sprinkle generously on top before serving. {{image_2}} You can swap out the Italian sausage for chicken or turkey sausage. This change keeps the flavor but reduces fat. If you want a plant-based option, try using meatless sausage. It adds a similar taste without meat. For cream and cheese, use coconut cream or cashew cream for a dairy-free option. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. These swaps keep the dish rich and satisfying. Rigatoni is great, but you can use penne, fusilli, or farfalle instead. Each shape holds sauce differently, giving you a new experience. If you're gluten-free, choose gluten-free pasta made from rice or lentils. It cooks well and still tastes amazing with the creamy sauce. Adding seasonal veggies brings color and nutrition. Try bell peppers, zucchini, or mushrooms. They add texture and flavor to your dish. To incorporate greens, toss in arugula or kale. You can add them when the sauce simmers. They will wilt quickly and add a fresh taste. This makes your meal even more wholesome and delicious. To keep your creamy Italian sausage rigatoni fresh, store it in an airtight container. This helps to lock in flavor and moisture. Place the container in the fridge right after the dish cools down. The leftovers will last up to three days in the refrigerator. If you want to keep it longer, freezing is a good option. When it comes to reheating, you have two good options: the microwave or the stovetop. The microwave is quick but can dry out the dish. If you use it, heat in short bursts, stirring in between. The stovetop is better for keeping the creaminess. Just add a splash of chicken broth or cream, then heat over low. Stir gently and watch it closely. To freeze creamy pasta dishes like this one, let it cool completely first. Then, divide into meal-sized portions and place in freezer bags. Remove as much air as possible before sealing. For best results, use within three months. When you're ready to eat, thaw in the fridge overnight. Reheat gently to bring back that creamy texture. You can use several options instead of heavy cream. Common dairy substitutes include: - Half-and-half - Whole milk with butter - Greek yogurt For non-dairy options, try: - Coconut cream - Cashew cream - Almond milk with a thickener Each choice will change the taste and texture. Experiment to find your favorite! Yes, you can prepare this dish in advance. Here are some tips to help: - Cook the rigatoni but do not mix with the sauce. - Store the sauce separately in the fridge. - Combine before serving. This way, your pasta stays firm. Just reheat the sauce and mix when ready to eat. If you want more heat, try these ideas: - Add more red pepper flakes. - Use spicy Italian sausage. - Stir in a dash of hot sauce. Start slow and taste as you go. You can always add more spice! This blog post detailed how to create a creamy rigatoni dish. We covered main ingredients like rigatoni, Italian sausage, and heavy cream. I shared tips for cooking and building a flavorful sauce. You learned about optional add-ins, variations, and proper storage. Remember, cooking is about having fun and experimenting with flavors. Enjoy your pasta, and don't hesitate to mix it up as you see fit!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ¾ cup grated Parmesan cheese
  • 2 cups fresh spinach
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, heat the olive oil. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
  • Once the sausage is cooked through, add the chopped onion and cook for an additional 3-4 minutes until the onion is translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the chicken broth, and scrape the bottom of the skillet to release any browned bits. Allow it to simmer for about 3 minutes.
  • Reduce heat to low, then add the heavy cream, Italian seasoning, red pepper flakes, and Parmesan cheese. Stir until the cheese has melted and the sauce is well combined.
  • Add the fresh spinach to the sauce, and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
  • Finally, gently fold in the cooked rigatoni and toss until the pasta is well coated with the creamy sauce.
  • Remove from heat and let it sit for a couple of minutes to thicken slightly before serving.

Notes

Serve in deep bowls, garnished with fresh basil leaves and an extra sprinkle of grated Parmesan on top for an appealing finish.
Keyword creamy sauce, Italian sausage, pasta