Creamy Spinach & Sausage Rigatoni

$- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 medium onion, chopped - 4 cups fresh baby spinach - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Red pepper flakes (optional) - Fresh basil leaves for garnish You can swap out the rigatoni for another pasta like penne or fusilli. If you want a lighter dish, use turkey or chicken sausage instead of pork. For a dairy-free option, try using coconut cream and nutritional yeast in place of heavy cream and Parmesan. You can also add other vegetables, such as mushrooms or bell peppers, to boost the nutrition and flavor. This dish packs a punch of flavor and nutrition. Each serving has about: - Calories: 650 - Protein: 30g - Carbohydrates: 60g - Fat: 30g - Fiber: 3g These numbers may vary based on specific brands and ingredient choices. {{ingredient_image_2}} To start, fill a large pot with salted water. Bring it to a boil. Add 12 oz of rigatoni pasta. Cook it based on the package instructions. You want the pasta to be al dente. Once done, drain the pasta but save about 1 cup of that hot water. You will need it later. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 lb of Italian sausage. Use a wooden spoon to break it up. Cook for about 5-7 minutes. The sausage should be browned and no longer pink. This step adds nice flavor to your dish. After the sausage is ready, add 1 medium chopped onion and 3 minced garlic cloves. Stir often for about 3-4 minutes. You want the onion to become soft and clear. Then, add 4 cups of fresh baby spinach. Stir for another 2 minutes until the spinach wilts. Now it’s time to create the creamy sauce. Lower the heat and pour in 1 cup of heavy cream. Then add 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Mix well until the cheese melts and the sauce becomes creamy. If it’s too thick, add a bit of the reserved pasta water. Season with salt and pepper. If you like heat, sprinkle some red pepper flakes in. Once the sauce is ready, toss in the drained rigatoni. Gently mix to coat every piece in that creamy sauce. If needed, add more reserved pasta water until the sauce clings nicely to the pasta. After everything is combined, take the skillet off the heat. Let it cool for a minute. Serve the creamy sausage rigatoni in shallow bowls. For a nice touch, garnish with fresh basil leaves and extra Parmesan cheese. A drizzle of olive oil around the bowl adds flavor and style. Enjoy your meal! To make the best rigatoni, follow these steps: - Use a large pot with plenty of water. This helps the pasta cook evenly. - Add 1 tablespoon of salt to the water. This adds flavor to the pasta as it cooks. - Stir the pasta often while it cooks. This prevents it from sticking together. - Cook until it is al dente. This means the pasta is firm but not hard. It should have a slight bite. - Reserve some pasta water. This starchy water helps thicken your sauce later. To boost the flavor of your creamy sausage rigatoni, consider these tips: - Use fresh garlic and onion. They bring a strong aroma and taste to the dish. - Add Italian seasoning to the sauce. This mix of herbs enhances the overall flavor. - Experiment with red pepper flakes. They add a nice kick if you like heat. - Taste as you cook. Adjust salt and pepper to match your preference. If you want to control the creaminess of your sauce, try these methods: - Start with heavy cream for a rich sauce. You can always add less if you prefer a lighter option. - If the sauce is too thick, mix in reserved pasta water. This will help loosen it up. - For a lighter version, swap half the heavy cream for chicken broth or vegetable broth. - Add more Parmesan cheese for extra creaminess and flavor. Just keep stirring until it melts. Pro Tips Perfect Pasta Cooking: Always cook your rigatoni al dente. This ensures that the pasta retains its shape and texture, especially when mixed with the sauce. Fresh Ingredients Matter: Using fresh garlic and spinach enhances the overall flavor of the dish. Avoid pre-packaged ingredients when possible for a vibrant taste. Adjusting Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water until you achieve your desired creaminess. This helps the sauce cling to the pasta perfectly. Garnishing for Flavor: Fresh basil not only adds color but also a fresh aroma. Don't skip this step as it elevates the dish's presentation and flavor profile. {{image_4}} You can easily make this dish vegetarian. Use plant-based sausage instead of Italian sausage. There are many tasty brands available today. You can also add more vegetables. Try bell peppers, mushrooms, or zucchini for extra flavor. If you prefer a different protein, consider ground turkey or chicken. Both options work well in this dish. They are leaner but can still deliver great taste. For a unique twist, add shrimp for a seafood version. Just cook them until pink and add them to the sauce. While rigatoni is perfect for this recipe, you can switch it up. Penne, fusilli, or farfalle are great alternatives. They all hold sauce well and provide a fun texture. Whole wheat or gluten-free pasta can also be used. Just adjust cooking times as needed. To keep leftovers fresh, place them in an airtight container. Make sure to cool the pasta first. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it instead. When you're ready to eat, reheat the pasta on the stove. Add a splash of water or cream to help it stay moist. Heat it gently over medium-low heat. Stir it often to avoid burning. You can also use the microwave. Heat it for one minute, then stir. Keep heating in short bursts until warm. To freeze, let the pasta cool completely first. Portion it into freezer-safe bags or containers. Remove as much air as possible. Write the date on the bag, and use it within three months for the best taste. When ready to eat, thaw it overnight in the fridge before reheating. You can use Italian sausage for this dish. Both mild and spicy work well. The choice depends on your heat preference. For a milder taste, choose sweet Italian sausage. For more kick, spicy sausage is the way to go. Any brand will do, but fresh sausage often tastes best. Don't forget to remove the casings before cooking! Yes, you can swap out Parmesan for other cheeses. Mozzarella adds a nice stretch and creaminess. Ricotta gives a rich, creamy texture but is less salty. If you prefer a stronger flavor, try Pecorino Romano. Just keep in mind that different cheeses will change the taste. Always choose cheese you enjoy! To make this dish gluten-free, use gluten-free rigatoni. Many brands offer great options that taste similar to regular pasta. Always check the label to ensure it is certified gluten-free. This change will keep the creamy sausage rigatoni delicious and safe for gluten-sensitive folks. - Can I add more vegetables? Absolutely! You can add many veggies to this dish. Bell peppers, mushrooms, or zucchini all work well. Just sauté them with the onion and garlic. For a fresh twist, consider adding cherry tomatoes or peas. This will enhance the flavor and nutrition of your dish. We covered the key parts of making a delicious pasta dish. You learned about the ingredients and possible changes to fit your taste. I shared easy, step-by-step directions for cooking pasta and making the sauce. With helpful tips, you can make it perfect every time. You also saw ways to store leftovers and reheat them. Embrace your creativity with variations, and enjoy trying this dish again!$

Creamy Spinach & Sausage Rigatoni

A delicious and creamy pasta dish featuring rigatoni, Italian sausage, and fresh spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz rigatoni pasta
1 lb Italian sausage
1 tablespoon olive oil
3 cloves garlic
1 medium onion
4 cups fresh baby spinach
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
to taste salt
to taste pepper
optional red pepper flakes
for garnish fresh basil leaves

Instructions

Begin by bringing a large pot of salted water to a vigorous boil. Add the rigatoni and cook according to the package instructions until perfectly al dente. Once cooked, drain the pasta, but be sure to reserve about 1 cup of the boiling water for later use.
In a large skillet, heat the olive oil over medium heat. Introduce the Italian sausage to the pan, using a wooden spoon to break it apart. Sauté for approximately 5-7 minutes, or until the sausage is browned and no longer pink.
To the skillet, add the chopped onion and minced garlic. Stirring frequently, cook for about 3-4 minutes until the onion becomes soft and translucent, releasing its aroma.
Gradually stir in the fresh baby spinach. Continue to sauté for about 2 minutes, or until the spinach is wilted and vibrant.
Lower the heat and pour in the heavy cream, followed by the grated Parmesan cheese and Italian seasoning. Mix thoroughly until the cheese is melted and the sauce is creamy. If the sauce appears too thick, gently incorporate a bit of the reserved pasta cooking water until you reach a smooth, desired consistency. Season generously with salt, pepper, and if you enjoy some heat, sprinkle in the red pepper flakes.
Add the drained rigatoni to the skillet, tossing gently to ensure every piece of pasta is generously coated with the creamy sauce. If necessary, mix in more of the reserved pasta water until the sauce clings beautifully to the rigatoni.
Once everything is well combined, remove the skillet from the heat and let it cool slightly for a minute. Plate the creamy sausage rigatoni, and take a moment to garnish with fresh basil leaves for a pop of color.

Notes

Serve in shallow bowls, topped with extra Parmesan and fresh basil for an elegant touch.

Keyword creamy, pasta, sausage, spinach