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To make creamy sausage rigatoni, you need a few key items: - 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 1 small onion, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 1 cup heavy cream - 1 cup grated Parmesan cheese (plus extra for serving) - 2 cups fresh spinach - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy sauce that clings to the pasta. You can swap some ingredients for variety. Here are some ideas: - Use penne or fusilli instead of rigatoni. - Try turkey or chicken sausage for a lighter option. - Replace heavy cream with half-and-half for less richness. - Add mushrooms for extra texture and flavor. - Toss in bell peppers for a pop of color and sweetness. These changes can keep the dish fresh and exciting. Herbs and cheese can elevate your dish. Here are my top picks: - Fresh parsley adds a nice touch of color. - Oregano works well if you want a stronger herb flavor. - Use Pecorino Romano cheese for a sharper taste. - Fresh thyme gives a hint of earthiness. Experimenting with herbs and cheeses can lead to delightful outcomes in your creamy sausage rigatoni. {{ingredient_image_1}} First, fill a large pot with water. Add enough salt to make it taste like the sea. Bring the water to a boil. Once boiling, add 12 ounces of rigatoni pasta. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. After cooking, drain the pasta but save about 1 cup of the pasta water. Set the pasta aside for later. Next, take out a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of Italian sausage that you have removed from its casing. Use a spatula to break the sausage into smaller pieces. Cook it until it turns brown and is no longer pink, which takes about 5 to 7 minutes. After that, add 1 small diced onion to the skillet. Cook the onion until it becomes soft and see-through, about 3 to 4 minutes. Then, stir in 3 cloves of minced garlic. Cook for just 30 seconds until you smell the garlic. Now it’s time to make the sauce. Pour in a can of diced tomatoes, which is 14.5 ounces, along with its juices. Then, add 1 cup of heavy cream. Stir everything together and let it simmer. Allow the mixture to cook for about 3 to 4 minutes. This helps the sauce thicken a little. Add the cooked rigatoni and 2 cups of fresh spinach to the skillet. Toss everything together so the pasta is well coated in the sauce. If the sauce seems too thick, you can add the reserved pasta water slowly until it reaches the right consistency. Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Once everything is mixed well, remove the skillet from the heat. Serve the creamy sausage rigatoni in bowls. Top with extra Parmesan and fresh basil leaves for a beautiful finish. To make the best creamy sauce, use heavy cream. It gives the sauce a rich, smooth texture. After adding the cream, let it simmer. This helps the flavors mix well. If the sauce is too thick, add a little pasta water. This keeps it creamy and helps coat the pasta. One common mistake is overcooking the pasta. Always cook it until al dente. This keeps the pasta firm and holds the sauce better. Another mistake is not seasoning enough. Taste your sauce and add salt and pepper as needed. It makes a big difference in flavor. To enhance flavor, use fresh herbs. Basil adds a bright taste. You can also try adding red pepper flakes for heat. Italian seasoning gives a nice blend of herbs. Just be sure to add these at the right time. Mix them in just before serving for the best flavor. Pro Tips Use Fresh Ingredients: Using fresh spinach and quality Italian sausage will enhance the flavor of your dish significantly. Adjust the Spice Level: If you prefer a milder sauce, opt for mild Italian sausage, or mix in some sweet Italian sausage for a balanced flavor. Reserve Pasta Water: Always save some pasta water! It can help adjust the sauce consistency and adds flavor. Experiment with Cheeses: While Parmesan is traditional, feel free to mix in other cheeses like mozzarella or pecorino for a different taste profile. {{image_2}} If you want a lighter meal, you can swap the heavy cream. Use low-fat milk or a plant-based cream. This keeps the dish creamy without all the fat. For protein, try ground turkey or chicken sausage instead of Italian sausage. You can also add more veggies. Consider using bell peppers or zucchini. They add fiber and nutrients. To make this dish vegetarian, remove the sausage. You can replace it with mushrooms. They have a meaty texture and add great flavor. For a vegan option, use a plant-based cream and nutritional yeast instead of Parmesan cheese. This gives a cheesy taste without dairy. Add in some firm tofu for protein. Feel free to change the spices to mix things up. Use smoked paprika for a different taste. You can also add red pepper flakes for heat. Want a tangy twist? Use sun-dried tomatoes instead of diced tomatoes. Fresh herbs can also change the flavor. Basil, parsley, or oregano all work well. To keep your creamy sausage rigatoni fresh, use an airtight container. After the pasta cools, transfer it into the container. Store it in the fridge for up to three days. If you want it to last longer, use a freezer-safe container instead. When you are ready to eat, gently reheat the pasta. Place it in a skillet over low heat. Add a splash of water or extra cream to help it heat evenly. Stir often until it warms up. You can also use the microwave. Heat in short bursts, stirring in between. If you wish to freeze creamy sausage rigatoni, let it cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can stay in the freezer for up to three months. To serve, thaw it in the fridge overnight and reheat as mentioned above. Yes, you can make creamy sausage rigatoni ahead of time. Cook the dish, then cool it down. Store it in an airtight container. This keeps it fresh for up to three days in the fridge. When you're ready to eat, just reheat it on the stove. Add a splash of water or cream to help loosen it up. This way, you still enjoy a creamy texture. If you need a substitute for heavy cream, use whole milk mixed with butter. For every cup of heavy cream, mix ¾ cup of milk with ¼ cup of melted butter. This mixture works well in sauces. You can also use half-and-half, though it may be less rich. For a lighter option, consider using Greek yogurt or almond milk, but the flavor will change. To add spice to creamy sausage rigatoni, you have a few options. First, use spicy Italian sausage instead of mild. You can also add red pepper flakes while cooking the onions and garlic. If you want more heat, toss in diced jalapeños or hot sauce. Just be careful not to overpower the dish. Start with a little and taste as you go! This article explored creamy sausage rigatoni, highlighting essential ingredients and step-by-step instructions. I shared helpful tips for making the best sauce and avoiding mistakes. You can also adapt the dish for different diets or flavors. Storage and reheating methods ensure your meal lasts longer. Whether you follow my recipe or add your twist, enjoy this tasty dish!

Creamy Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage (mild or spicy, removed from casings)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 14.5 oz can diced tomatoes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese (plus extra for serving)
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
  • In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage. Break it up with a spatula and cook until browned and fully cooked (about 5-7 minutes).
  • Add the diced onion to the skillet with the sausage. Sauté until the onion is translucent (about 3-4 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Pour in the diced tomatoes (with their juices) and heavy cream. Stir to combine and bring to a simmer. Allow it to cook for about 3-4 minutes to thicken slightly.
  • Add the cooked rigatoni to the skillet along with the fresh spinach. Toss to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
  • Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Once everything is well combined, remove from heat.
  • Serve the creamy sausage rigatoni in bowls or on plates, garnished with additional Parmesan cheese and fresh basil leaves.

Notes

Feel free to adjust the spice level by choosing mild or spicy sausage.
Keyword creamy, dinner, pasta, sausage