Description
A rich and comforting weeknight meal featuring Italian sausage and rigatoni in a luxurious, velvety tomato cream sauce. This dish is quick, easy, and packed with layered flavor, making it a guaranteed family favorite that comes together in about 30 minutes.
Ingredients
1 lb (450g) Rigatoni pasta
1 tablespoon Olive oil
1 lb (450g) Mild or Hot Italian Sausage (pork, chicken, or beef), casings removed
1 medium Yellow onion, finely chopped
4–5 cloves Garlic, minced
3 tablespoons Tomato paste
1 teaspoon Dried oregano
1/2 teaspoon Red pepper flakes, adjust to taste
1 cup Heavy cream
1 1/2 cups Reserved pasta water
3 cups Fresh spinach, packed
1/2 cup Grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water, then drain the pasta
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and use a spoon to break it into crumbles. Cook for 5-7 minutes until browned and cooked through. Remove the sausage with a slotted spoon to a plate, leaving the rendered fat in the skillet
- Reduce heat to medium. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another minute until fragrant
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize. Slowly pour in the heavy cream and 1 1/2 cups of reserved pasta water, whisking continuously to create a smooth sauce. Bring to a simmer and let it cook for 3-4 minutes to thicken slightly
- Return the cooked sausage to the skillet. Stir in the fresh spinach by the handful, allowing it to wilt. Add the grated Parmesan cheese and stir until it’s completely melted
- Season with salt and freshly ground black pepper to taste. Remember the sausage and Parmesan are already salty
- Add the drained rigatoni to the skillet. Toss everything together until the pasta is coated in the sauce. If the sauce seems too thick, add a splash more of the reserved pasta water. Serve immediately, garnished with more Parmesan cheese and fresh basil or parsley
Notes
Don’t skip reserving the starchy pasta water; it is essential to create a silky, emulsified sauce that clings to the pasta.
Cook the pasta to al dente (1-2 minutes less than package time) as it will continue cooking when added to the hot sauce.
Using freshly grated Parmesan cheese from a block results in a much smoother sauce compared to pre-shredded cheese.
Substitutions: Any tube-shaped pasta like penne or ziti works well. Kale can be used instead of spinach (add it a few minutes earlier).
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: approx. 1.5 cups
- Calories: 720 kcal
- Sugar: 6g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 115mg