Go Back

Creamy Tuscan Sausage & Spinach Rigatoni

A rich and hearty one-pan meal featuring spicy Italian sausage, tender rigatoni, and fresh spinach in a creamy tomato sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American-Italian, Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sausage
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 lb rigatoni pasta uncooked
  • 1 tbsp olive oil
The Sauce
  • 1 onion yellow onion diced
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes canned
  • 0.5 cup heavy cream
  • 3 cups baby spinach fresh
  • 0.5 cup parmesan cheese grated
  • 0.5 cup mozzarella cheese shredded
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes optional

Equipment

  • Large deep skillet
  • Large pot for boiling water
  • Wooden Spoon
  • Colander

Method
 

  1. Boil a large pot of salted water. Cook rigatoni to al dente. Reserve 1 cup of pasta water, then drain.
  2. In a large skillet, heat olive oil over medium-high heat. Add crumbled sausage and cook until browned. Remove sausage and set aside.
  3. In the same pan, sauté diced onions for 4 minutes. Add garlic, oregano, and pepper flakes; cook for 1 minute.
  4. Pour in crushed tomatoes and simmer for 5-8 minutes to thicken.
  5. Reduce heat to low. Stir in heavy cream and parmesan cheese until smooth.
  6. Stir in fresh spinach and let it wilt into the sauce (about 2 minutes).
  7. Return the cooked sausage and pasta to the skillet. Toss to coat evenly. Use pasta water if sauce is too thick.
  8. Top with shredded mozzarella and let melt before serving.

Notes

Leftovers can be stored in the fridge for 3 days. Reheat gently on the stove with a splash of water to restore creaminess.