Creamy Sausage Rigatoni: Your 30-Minute Comfort Food Delight

Creamy Sausage Rigatoni is a quick and delicious one-pot meal, offering comfort and flavor in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Olive Oil Substitute with vegetable oil for a lighter flavor.
15 oz Italian Sausage Crumbled; use turkey sausage for a leaner option.
4 cloves Garlic Minced; use garlic powder in a pinch if needed.
1 teaspoon Italian Seasoning Fresh herbs can also enhance the flavor.

For the Pasta

8 oz Rigatoni Uncooked; penne can be used if ridged.
1 cup Chicken Broth Vegetable broth works for a vegetarian alternative.

For the Creamy Mixture

1 cup Heavy Cream Swap with half-and-half or non-dairy cream for lighter options.
15 oz Tomato Sauce Marinara can be used for a similar taste.

For the Veggies

5 oz Fresh Spinach Substitute with kale or arugula if preferred.

For the Finish

Salt Season to taste.
Coarsely Ground Black Pepper Adjust based on personal preference.

Equipment

skillet

Method

Step-by-Step Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 15 oz of crumbled Italian sausage and cook until browned, about 5 minutes. Drain excess grease.
Add 4 minced garlic cloves and 1 teaspoon of Italian seasoning, stirring for 1 minute until aromatic. Introduce 8 oz of uncooked rigatoni, 1 cup of chicken broth, 1 cup of heavy cream, and 15 oz of tomato sauce, mixing thoroughly.
Bring the mixture to a gentle boil, then cover and reduce the heat. Cook for 10-15 minutes until rigatoni is al dente and the sauce thickens.
Fold in 5 oz of fresh spinach and cover, letting it wilt on low heat for 2-3 minutes.
Stir and season with salt and coarsely ground black pepper to taste. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Stir regularly while cooking to prevent the rigatoni from sticking. Taste before adding more salt to prevent over-seasoning. Store leftovers in an airtight container in the fridge for up to 3 days.

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