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Ingredients
Scale
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce
- 5 oz fresh spinach
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, optional
- Freshly grated Parmesan, for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat and brown the sausage for about 5 minutes, draining excess grease.
- Add uncooked rigatoni, chicken broth, heavy cream, garlic, tomato sauce, and Italian seasoning to the skillet. Stir well.
- Bring to a gentle boil, reduce heat to simmer, cover, and cook for 10-15 minutes, stirring occasionally.
- Stir in fresh spinach and allow it to wilt for a couple of minutes.
- Adjust the sauce thickness by simmering uncovered if desired.
- Season with salt, pepper, and optional red pepper flakes. Serve hot with Parmesan and basil.
Notes
Drain excess fat from the sausage for a less greasy sauce.
Stir frequently to prevent pasta from sticking to the skillet.
Adjust seasoning as needed, especially if the sausage is salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg