Creamy Rigatoni With Italian Sausage
This is a restaurant quality pasta dish that comes together in one pot in about 30 minutes and is extremely cozy and satisfying!
Servings 6
Ingredients
- 12 oz Rigatoni Pasta
- 1 tbsp Olive Oil
- 1 lb Italian Sausage
- 1/4 Cup Diced Red Onions
- 6-7 Garlic Cloves, minced
- 1/2 Cup Sun-Dried Tomatoes in Oil with 1 tbsp of oil reserved
- 1 tbsp Tomato Paste
- 4 Cups Chicken Broth
- 1 Cup Marinara Sauce
- 1 Cup Heavy Cream
- 2 Cups Fresh Spinach, chopped frozen is also fine to use
- 1/2 Cup Freshly Grated Parmesan Cheese
- 1/4-1/2 tsp Red Pepper Flakes
- 1/2 tsp Italian Seasoning
- Salt and Pepper to taste
Instructions
- In a large pot or Dutch Oven, heat the Olive Oil over medium heat and brown the Italian sausage. Once it is fully cooked, remove it from the pan, leaving the drippings behind.
- Reduce the heat to low. Add in the oil from the sun-dried tomatoes and saute the onion and garlic for about 3 minutes, Stirring frequently.
- Stir in the tomato paste and cook for 3 minutes to allow it to caramelize and deepen in flavor, then stir in the sun-dried tomatoes.
- Add the chicken broth, marinara and the rigatoni, making sure the pasta is submerged. If needed, add a little more chicken broth. Bring it to a light boil and reduce the heat to a simmer. Cover and cook for approximately 15 minutes, until the pasta is al dente, stirring occasionally to prevent the pasta from sticking.
- When the pasta is cooked, stir in the heavy cream and the spinach and cook for about 3 minutes until the spinach is wilted. Season with the spices listed above.
- Turn off the heat and slowly stir in the parmesan cheese and once it is all completely melted, add the sausage back in. Season with salt and pepper if needed. Serve hot and enjoy!
Notes
Tips for Success
•Caramelize the Tomato Paste: Don’t rush this step. Cooking the tomato paste with the onions and garlic helps develop its rich, sweet flavor.
• Watch the Pasta: Since you’re cooking the rigatoni in the sauce, keep an eye on it to make sure it doesn’t overcook. You want it to be al dente, with a slight bite.
• Adjust the Sauce: If the sauce becomes too thick, add a bit of extra broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Variations
• Vegetarian Option: Skip the sausage and add more veggies like mushrooms, zucchini, or bell peppers. You can also use plant-based sausage for a meat-free version.
• Extra Veggies: Want to sneak in more vegetables? Add in some roasted red peppers, or mix in some chopped kale or arugula with the spinach.
• Spice It Up: If you like a little kick, use spicy Italian sausage and add extra red pepper flakes