Creamy Sausage Rigatoni
A quick and comforting pasta dish featuring savory sausage and a rich, creamy sauce, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 12 oz rigatoni pasta The ridges hold the creamy sauce beautifully.
- 1 lb Italian sausage Choose mild or spicy for robust flavor.
- 1 medium onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Fresh garlic adds aroma.
- 1 cup heavy cream Can substitute with whole milk for a lighter option.
- 1 cup chicken broth Vegetable broth works well as a substitute.
- 1 cup spinach or kale Feel free to swap spinach with kale for a stronger flavor.
- Salt and pepper To taste, essential for flavor.
- Fresh Parmesan cheese, grated For finishing touches.
Instructions
Preparation
- In a large pot of boiling salted water, cook the rigatoni according to package directions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- In a large skillet, heat over medium heat. Add the sausage and crumble it with a wooden spoon, cooking until browned and fully cooked (about 5-7 minutes).
- Once the sausage is cooked, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant.
- Reduce heat to low, then stir in the heavy cream and chicken broth, allowing it to bubble gently and thicken slightly (about 3 minutes).
- Toss in the cooked rigatoni and spinach (or kale), mixing everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired creamy consistency is achieved.
- Season with salt and pepper to taste, and sprinkle in the freshly grated Parmesan cheese. Stir until melted and combined, then plate and enjoy!
Notes
For variations, add bell peppers, mushrooms, or cherry tomatoes, or use turkey sausage for a leaner option.