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Creamy Sausage Rigatoni

This one-pan creamy sausage rigatoni delivers rich, comforting Italian-American flavors in about 30 minutes. Savory Italian sausage, garlicky tomato-cream sauce, tender rigatoni that soaks up every drop, and fresh spinach for balance. Easy weeknight dinner that tastes like you spent hours cooking—minimal cleanup, maximum satisfaction.
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Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 15 oz Italian sausage sweet or spicy, casings removed and crumbled
  • 8 oz uncooked rigatoni pasta
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 15 oz tomato sauce good-quality marinara or plain
  • 5 oz fresh baby spinach
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes optional, for heat
  • Freshly grated Parmesan cheese for serving
  • Fresh basil leaves optional, for garnish

Method
 

  1. Heat olive oil in a large, deep skillet over medium heat. Add crumbled sausage and cook 5–6 minutes, breaking it up until browned. Drain most excess grease, leaving about 1 tablespoon.
  2. Stir in uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Mix well.
  3. Bring to a gentle boil, then reduce to a simmer. Cover and cook 10–15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
  4. Stir in fresh spinach and cook 1–2 minutes until wilted.
  5. Taste and season with salt, pepper, and red pepper flakes.
  6. Serve hot, topped with grated Parmesan and optional basil.

Notes

For lighter version: Use half-and-half instead of heavy cream.
Make it spicier: Choose hot sausage or add more red pepper flakes.
Gluten-free: Swap for gluten-free rigatoni.
Storage: Refrigerate leftovers up to 4 days; reheat on stovetop with a splash of broth or cream.
Vegetarian: Use plant-based sausage and vegetable broth.