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To make creamy sausage rigatoni, you need a few simple ingredients that pack a lot of flavor. Here’s the list: - 12 oz rigatoni pasta - 1 lb Italian sausage (choose between mild or spicy, casings removed) - 1 small onion, finely diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese (plus extra for serving) - 2 cups fresh spinach leaves, roughly chopped - 2 tablespoons olive oil - 1 teaspoon Italian seasoning blend - Salt and pepper, to taste - Fresh basil leaves for garnish Each ingredient plays a role. The rigatoni holds the creamy sauce well. The Italian sausage adds a rich, savory flavor. Fresh vegetables like onion and garlic give great depth. Canned tomatoes and heavy cream create a luscious sauce. Finally, the seasoning and basil add the perfect finishing touch. Feel free to mix and match. You can use different types of sausage. You can even add more veggies if you like. The key is to have fun with it! {{ingredient_image_2}} 1. Fill a large pot with water and add a lot of salt. 2. Bring the water to a rolling boil. 3. Add the rigatoni and cook until al dente, about 10-12 minutes. 4. Drain the pasta, but save about 1 cup of the water. Al dente pasta has a slight bite. This texture keeps it from becoming mushy in the sauce. Saving the pasta water helps adjust the sauce later. 1. Heat a large skillet over medium heat. 2. Add olive oil to the hot skillet. 3. Once the oil shimmers, add the Italian sausage. 4. Use a spatula to break the sausage into small pieces. 5. Cook until it’s brown and no longer pink, about 5-7 minutes. A hot skillet helps the sausage brown nicely. This creates great flavor and texture. 1. Add the finely diced onion to the skillet. 2. Stir occasionally for about 3-4 minutes until soft. 3. Add minced garlic and cook for 30 seconds. 4. Be careful; garlic burns quickly! Timing is key here. You want the onion soft and the garlic fragrant. 1. Pour the diced tomatoes, with their juices, into the skillet. 2. Add the heavy cream and stir to mix. 3. Raise the heat to bring it to a gentle simmer. 4. Cook for 3-4 minutes to thicken the sauce. Simmering the sauce helps blend the flavors and thicken it just right. 1. Add the cooked rigatoni and chopped spinach to the skillet. 2. Toss everything together until well coated. 3. If the sauce is too thick, add reserved pasta water a bit at a time. Mixing well is vital for flavor. Adjusting with pasta water gives the sauce a perfect creaminess. 1. Stir in the grated Parmesan cheese and Italian seasoning. 2. Taste and add salt and pepper as needed. 3. Remove the skillet from heat once creamy. For serving, place the creamy sausage rigatoni in bowls. Top with more Parmesan and fresh basil for a lovely look. - Heavy cream is key for a rich sauce. It adds smoothness and depth. - Reserve some pasta water. Adding it helps thin the sauce without losing flavor. - Avoid dry sausage by cooking it gently. Brown it slowly for juicy bites. - Choose your sausage wisely. Mild gives a subtle flavor, while spicy adds a kick. - Fresh herbs like basil or parsley brighten the dish. Add them before serving. - For garnish, use extra Parmesan cheese and a few basil leaves. They add color and taste. Pro Tips Choose Your Sausage: For a flavor-packed dish, select a high-quality Italian sausage. You can opt for mild for a subtle taste or spicy for a kick of heat. Perfectly Cooked Pasta: Always cook your pasta al dente for the best texture. This allows it to hold up in the sauce without becoming mushy. Fresh Spinach Tips: Add the spinach at the end of cooking to retain its vibrant color and nutrients. It will wilt perfectly in the residual heat of the dish. Adjusting Sauce Consistency: If your sauce is too thick, gradually add the reserved pasta water until you reach your desired creaminess. This starchy water enhances the sauce's flavor. {{image_4}} You can make creamy sausage rigatoni healthier with simple swaps. Consider these options: - Whole wheat or gluten-free pasta: Whole wheat adds fiber. Gluten-free pasta works for those with gluten issues. - Low-fat cream substitutes: Swap heavy cream for low-fat options like Greek yogurt or almond milk. This cuts calories while keeping some creaminess. To change the flavor, add new ingredients. Here are some ideas: - Adding vegetables: Bell peppers and mushrooms add nutrition and taste. Sauté them with the sausage for extra flavor. - Alternative proteins: Use chicken or turkey sausage instead of Italian sausage. This option is lighter but still delicious. Cheese can change the dish's taste. Explore these choices: - Exploring other cheese types: Try mozzarella or goat cheese for a different flavor profile. They melt beautifully and enrich the sauce. - Vegan cheese substitutions: For a vegan version, use cashew cheese or nutritional yeast. These options can still give you that cheesy flavor. To keep your creamy sausage rigatoni fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the pasta before sealing. Store it in the fridge for up to three days. This way, you maintain its great taste and texture. When reheating, add a splash of milk or cream for creaminess. Heat on low in a skillet. Stir often to prevent sticking. If using a microwave, cover it loosely to trap moisture. This helps avoid drying out the dish. Heat in short bursts and stir in between. To freeze, let the dish cool completely. Divide it into portions for easy use later. Use freezer-safe containers or bags. Remove as much air as possible before sealing. For best results, eat it within three months. To thaw, place it in the fridge overnight. Reheat gently for the best texture. The best pasta shape for creamy sauce is rigatoni. Its ridges hold onto the sauce well. This helps every bite be full of flavor. Other good options are penne or farfalle. These shapes also work great with creamy sauces. Yes, you can make this recipe vegetarian. Simply replace the sausage with a plant-based sausage. You can also use mushrooms for a hearty texture. Adding more veggies, like zucchini or bell peppers, boosts flavor too. You know the sausage is fully cooked when it is no longer pink inside. The outside should have a nice brown color. You can also use a meat thermometer. The internal temperature should reach 160°F (71°C) for safety. You can use half-and-half or whole milk as a substitute for heavy cream. For a lighter option, use Greek yogurt or sour cream. If you need a dairy-free option, try coconut milk or cashew cream. To make this dish ahead of time, cook and combine all the ingredients. Let it cool, then store it in the fridge. When ready to serve, reheat on the stove. Add a splash of pasta water to keep it creamy. This blog post covered how to make creamy sausage rigatoni. You learned about the ingredients, instructions, tips, and variations. I shared important steps like cooking pasta al dente, browning sausage, and mixing in fresh vegetables. For a great dish, use the right ingredients and techniques. Experiment with flavors and adapt to your taste. Enjoy your cooking journey and the delicious meals that follow!

Creamy Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage, rigatoni, and fresh spinach.
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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 (choose between mild or spicy, casings removed)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 2 cups fresh spinach leaves, roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning blend
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Cook the Pasta: In a large pot, fill with water, season generously with salt, and bring it to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente, typically around 10-12 minutes. Once cooked, drain the pasta and reserve approximately 1 cup of the starchy pasta water for later use. Set the drained pasta aside.
  • Brown the Sausage: Heat a large skillet over medium heat and add the olive oil. Once the oil shimmers, add the Italian sausage. Use a spatula to break the sausage into smaller pieces as it cooks, letting it brown for about 5-7 minutes, or until it is no longer pink and has a nice caramelization.
  • Sauté Aromatics: Add the finely diced onion to the skillet with the browned sausage. Sauté the mixture, stirring occasionally, for about 3-4 minutes or until the onion becomes translucent and soft. Add the minced garlic, cooking for an additional 30 seconds or until fragrant—be careful not to burn the garlic.
  • Add Tomatoes and Cream: Pour in the can of diced tomatoes along with their juices, and add the heavy cream to the skillet. Gently stir to combine all ingredients. Increase the heat slightly to bring the mixture to a gentle simmer, cooking for approximately 3-4 minutes, allowing the sauce to thicken slightly.
  • Incorporate Pasta and Spinach: Add the cooked rigatoni and chopped spinach to the skillet. Toss everything together, ensuring the pasta is well-coated in the creamy sauce. If the sauce appears too thick, gradually add the reserved pasta water, a few tablespoons at a time, until your desired creaminess is reached.
  • Season and Serve: Stir in the grated Parmesan cheese and Italian seasoning. Taste the dish and season with salt and pepper as needed. Once everything is fully mixed and creamy, remove the skillet from the heat.
  • Plating: For a beautiful presentation, serve the creamy sausage rigatoni in individual bowls or on pasta plates. Top with additional grated Parmesan cheese and a few fresh basil leaves for a burst of color and flavor.

Notes

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