Creamy Sausage Rigatoni with Spinach, Garlic, and Tomato Cream

There’s something magical about the combination of perfectly cooked pasta, savory Italian sausage, and a velvety cream sauce that just speaks to my soul. Today, I’m thrilled to share my absolute favorite comfort food recipe that’s been perfected over countless family dinners – a luxuriously creamy sausage rigatoni that’s both impressive enough for company and simple enough for a cozy weeknight meal.

The Story Behind This Dish

I stumbled upon this recipe during one of those creative kitchen experiments that turned into pure gold. What started as a way to use up some leftover spinach and Italian sausage has become my most requested pasta dish. The magic lies in how the sweet Italian sausage mingles with the garlic-infused cream sauce, while the spinach adds both color and a subtle earthiness that balances everything perfectly.

Key Ingredients

IngredientAmountNotes
Rigatoni pasta1 poundLarge tube pasta
Italian sausage1 poundSweet or hot, casings removed
Fresh spinach8 cupsWill cook down significantly
Heavy cream2 cupsFull-fat for best results
Diced tomatoes14.5 oz canSan Marzano preferred
Fresh garlic6 clovesMinced
Yellow onion1 mediumFinely diced
Parmesan cheese1 cupFreshly grated
Fresh basil¼ cupChopped
Olive oil2 tablespoonsExtra virgin
SaltTo tasteKosher preferred
Black pepperTo tasteFreshly ground
Red pepper flakes½ teaspoonOptional, for heat

Essential Equipment

EquipmentPurpose
Large potFor cooking pasta
Large skillet or sauté panAt least 12 inches
ColanderFor draining pasta
Sharp knifeFor prep work
Wooden spoonFor stirring
Cheese graterFor fresh parmesan
Measuring cups and spoonsFor accurate portions

Step-by-Step Instructions

1. Prep Work (15 minutes)

  • Bring a large pot of water to boil for the pasta
  • Dice onion and mince garlic
  • Remove sausage from casings if necessary
  • Grate parmesan cheese
  • Chop fresh basil
  • Measure out remaining ingredients

2. Cooking the Base (15 minutes)

  • Heat olive oil in large skillet over medium heat
  • Add diced onion, cook until translucent (5-7 minutes)
  • Add minced garlic, cook until fragrant (1 minute)
  • Add Italian sausage, breaking it up with wooden spoon
  • Cook until sausage is browned and cooked through (8-10 minutes)

3. Creating the Sauce (15 minutes)

  • Add diced tomatoes with their juice
  • Simmer for 5 minutes to reduce slightly
  • Pour in heavy cream
  • Add red pepper flakes if using
  • Reduce heat to medium-low and simmer for 10 minutes
  • Season with salt and black pepper to taste

4. Bringing It All Together (10 minutes)

  • Cook rigatoni in salted water until al dente
  • Reserve 1 cup pasta water before draining
  • Add fresh spinach to sauce in batches
  • Once spinach is wilted, add cooked pasta
  • Stir in ¾ cup grated parmesan
  • Add pasta water as needed for desired consistency
  • Fold in fresh basil

Pro Tips for Perfect Results

  • Salt your pasta water until it “tastes like the sea”
  • Don’t overcook the pasta – al dente is key
  • Use room temperature cream to prevent sauce separation
  • Don’t rush the sauce reduction
  • Fresh parmesan makes a significant difference
  • Keep extra pasta water for reheating leftovers

Nutritional Information

NutrientAmount per Serving
Calories785
Protein32g
Carbohydrates68g
Fat42g
Fiber4g
Sodium890mg
Serving size1.5 cups

Storage and Reheating

This dish keeps beautifully in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of cream or pasta water and warm gently over medium-low heat, stirring occasionally. The microwave works in a pinch, but the stovetop method maintains the best texture.

Serving Suggestions

  • Fresh arugula salad with lemon vinaigrette
  • Garlic bread or crusty Italian bread
  • Roasted broccolini or asparagus
  • Fresh cherry tomato and cucumber salad

Common Questions and Answers

Q: Can I use a different type of pasta?
A: Absolutely! While rigatoni is ideal because the sauce clings to its ridges and fills the tubes, penne, ziti, or fusilli work well too. Just maintain the same quantity.

Q: What can I substitute for heavy cream to make it lighter?
A: Half-and-half can work, but the sauce won’t be as rich. For a lighter version, try using ¾ cup half-and-half mixed with ¼ cup chicken broth, though the sauce will be thinner.

Q: Can I make this ahead of time?
A: Yes! You can prepare the sauce up to 2 days ahead. When ready to serve, reheat gently and cook fresh pasta. Add a splash of cream if needed to restore the original consistency.

Q: Is there a vegetarian version?
A: You can substitute the sausage with mushrooms or plant-based sausage. Use 16 oz of sliced mushrooms or your favorite meat alternative, adjusting seasonings as needed.

Q: My sauce seems too thick/thin. How can I fix it?
A: For too thick, add reserved pasta water or cream a little at a time. For too thin, simmer longer to reduce, or add more freshly grated parmesan.

Recipe Variations

  • Spicy Version: Use hot Italian sausage and increase red pepper flakes
  • Seafood Twist: Add sautéed shrimp in the final step
  • Veggie-Loaded: Include mushrooms, bell peppers, and zucchini
  • Lighter Option: Use turkey sausage and half-and-half
  • Extra Cheesy: Add mozzarella for a more indulgent dish

Troubleshooting Common Issues

  • Sauce too thin: Simmer longer or add more cheese
  • Sauce separated: Lower heat and whisk to recombine
  • Pasta sticking: Use more pasta water and toss frequently
  • Spinach too watery: Drain excess liquid before adding cream
  • Sausage too greasy: Drain excess fat before adding tomatoes

Remember, cooking is about enjoying the process as much as the result. Don’t be afraid to adjust seasonings and ingredients to your taste. This recipe is forgiving and adaptable – make it your own!

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