Rigatoni with Tomato Cream Sauce, Sausage, and Spinach
A deliciously creamy and comforting pasta dish with Italian sausage, fresh spinach, and a luscious tomato cream sauce, perfect for weeknight meals or special occasions.
Ingredients
Pasta and Sauce Base
- 12 oz rigatoni pasta
- 1 lb Italian sausage Can substitute with ground turkey or chicken.
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream Can substitute with half-and-half or evaporated milk.
- 1 onion diced onion
- 2 cloves garlic, minced
- 2 cups fresh spinach Frozen spinach can be used if drained well.
- 1 tbsp olive oil
- to taste salt and pepper Adjust based on preference.
- for serving grated Parmesan cheese
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10-12 minutes.
- Reserve 1/2 cup of pasta water before draining.
Sautéing the Onion
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Browning the Sausage
- Add minced garlic and Italian sausage to the skillet. Cook until browned, about 6-8 minutes.
Adding Sauce Ingredients
- Stir in crushed tomatoes and heavy cream. Bring to a gentle simmer for about 5 minutes.
Incorporating the Spinach
- Add fresh spinach and cook until wilted, about 1-2 minutes.
Combining with Pasta
- Toss the cooked rigatoni into the skillet and stir until well coated. Add reserved pasta water if needed to loosen the sauce.
Final Seasoning and Serving
- Season with salt and pepper to taste. Serve hot topped with freshly grated Parmesan cheese.
Notes
For a spicy version, add red pepper flakes; for a veggie-loaded version, include peppers or zucchini; for vegan, replace sausage with lentils and cream with coconut cream.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 55gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 6g
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