Creamy Sausage Rigatoni
Browned Italian sausage in a creamy tomato sauce that hugs big rigatoni tubes, pure red-sauce-joint comfort on a weeknight.
Ingredients (serves 4)
- 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
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Boil the rigatoni in well-salted water until just shy of al dente, reserving 1 cup pasta water before draining.
- 2
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.
- 3
Mince the garlic, add it with the red pepper flakes, and cook 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and simmer 8 minutes so the sauce thickens slightly.
- 5
Stir in the heavy cream and spinach and cook until the spinach wilts, about 2 minutes.
- 6
Toss in the rigatoni and parmesan, loosening with pasta water until the sauce clings, then serve hot.
