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Ingredients
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- 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 from Provence
- 15 oz tomato sauce (such as tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt, to taste
- Coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil in skillet over medium heat. Cook crumbled Italian sausage until browned.
- Add rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir to combine.
- Bring mixture to a gentle boil, then cover and cook for 10-15 minutes, stirring occasionally, until rigatoni is al dente.
- Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt, black pepper, and red pepper flakes to taste.
Notes
Stir the pasta frequently to avoid sticking while it cooks.
For a thicker sauce, simmer longer without the lid.
Always taste and adjust seasoning before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 28
- Cholesterol: 80