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
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Brown the crumbled Italian sausage, breaking it up with a spoon, until no pink remains (about 5–7 minutes).
- Add the minced garlic and Italian seasoning; sauté for 30–45 seconds until fragrant.
- Pour in the tomato sauce, chicken broth, and heavy cream; stir to combine.
- Add the uncooked rigatoni, push the pasta down so it’s mostly covered by the sauce, and bring to a simmer.
- Cover and cook, stirring occasionally, until the rigatoni is al dente and the sauce has thickened (about 12–15 minutes).
- Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
- Season with salt, black pepper, and red pepper flakes to taste.
- Serve hot, spooning extra sauce over the pasta.
Notes
Use full-fat heavy cream for a richer sauce. Brown the sausage well for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pasta