Creamy Sausage Rigatoni
Dinner · Italian
Browned Italian sausage in a creamy tomato sauce that hugs big rigatoni tubes, pure red-sauce-joint comfort on a weeknight.
Recipe code 6MV7UK · enter it in Anychef
Ingredients
- 1 lb rigatoni
- 1 lb sausage
- 4 cloves garlic
- 1 can crushed tomatoes
- 3/4 cup heavy cream
- 2 cups spinach
- 1/2 tsp red pepper flakes
- 3/4 cup grated parmesan
- 1 tbsp olive oil
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Save this recipeInstructions
- Step 1 of 6
Boil the rigatoni in well-salted water until just shy of al dente, reserving 1 cup pasta water before draining.
- Step 2 of 6
While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high. Squeeze the sausage from its casings and brown it, breaking it into bite-size crumbles, about 6 minutes.
- Step 3 of 6
Mince the garlic, add it with the red pepper flakes, and cook 1 minute until fragrant.
- Step 4 of 6
Pour in the crushed tomatoes and simmer 8 minutes so the sauce thickens slightly.
- Step 5 of 6
Stir in the heavy cream and spinach and cook until the spinach wilts, about 2 minutes.
- Step 6 of 6
Toss in the rigatoni and parmesan, loosening with pasta water until the sauce clings, then serve hot.
