If you’re looking for a comforting and flavorful pasta dish, this Creamy Sausage Rigatoni is the perfect choice. Packed with rich, savory flavors and a luscious creamy sauce, this meal is sure to be a hit with family and friends.
Ingredients:
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup crushed tomatoes
- ½ cup chicken broth
- ½ tsp red pepper flakes (optional)
- ½ tsp Italian seasoning
- ½ cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Cook the sausage: In a large skillet over medium heat, add the olive oil. Brown the Italian sausage, breaking it apart with a wooden spoon, until fully cooked. Remove any excess grease if needed.
- Sauté the aromatics: Add the chopped onion and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
- Make the sauce: Pour in the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes (if using). Stir well and let simmer for 5-7 minutes, allowing the flavors to meld.
- Add the cheese and spinach: Stir in the grated Parmesan cheese and baby spinach (if using). Allow the spinach to wilt.
- Combine with pasta: Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- Serve: Season with salt and pepper to taste. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately and enjoy!
FAQs:
Can I use a different pasta?
Yes! While rigatoni holds the sauce well, penne, fusilli, or even fettuccine can be used.
Can I make this dish ahead of time?
Absolutely! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to maintain the sauce’s consistency.
Can I make this lighter?
To make it lighter, swap the heavy cream for half-and-half or a milk and Greek yogurt combination.
Notes & More:
- For extra richness, add a bit of butter at the end of cooking.
- If you prefer a smoky flavor, use smoked sausage instead of Italian sausage.
- Add mushrooms, bell peppers, or sun-dried tomatoes for extra texture and depth.
This Creamy Sausage Rigatoni is the ultimate cozy meal that’s both easy to make and incredibly satisfying. Try it for your next dinner, and it might just become a family favorite!