One-Pot Creamy Sausage Rigatoni in 30 Minutes Flat

This One-Pot Creamy Sausage Rigatoni is a quick and delicious meal that offers the rich flavors of Italy in just 30 minutes, making it perfect for busy dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 590

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Provides a base for sautéing; substitute with vegetable oil if needed.
15 ounces Italian Sausage Adds robust flavor and protein; ground turkey or chicken sausage can be a healthier option.
8 ounces Rigatoni This tubular pasta holds sauce beautifully; penne can be used as a substitute.

For the Sauce

1 cup Chicken Broth Moistens the pasta and supplements flavor; vegetable broth works for a vegetarian version.
1 cup Heavy Cream Creates the creamy texture; can be replaced with half-and-half for a lighter sauce.
4 cloves Garlic Enhances flavor; garlic powder can be used in a pinch, though fresh is preferable.
1 teaspoon Italian Seasoning Provides a blend of herbs for flavor; can be substituted with dried basil and oregano.
15 ounces Tomato Sauce Forms the base of the sauce; any marinara or tomato pasta sauce would work well.

For the Finish

5 ounces Fresh Spinach Adds nutrition and color; kale or Swiss chard could be good alternatives.
Salt For seasoning to taste; use caution on salt, especially if the sausage is salty.
Coarsely Ground Black Pepper For seasoning to taste.

Equipment

large high-sided skillet

Method

Cooking Steps

Begin by heating 2 tablespoons of olive oil in a large, high-sided skillet over medium heat.
Add 15 ounces of crumbled Italian sausage to the hot skillet. Cook for about 5 minutes, breaking the sausage apart until browned.
Stir in 4 minced garlic cloves and 1 teaspoon of Italian seasoning, and cook for about 1 minute.
Next, add 8 ounces of uncooked rigatoni, 1 cup of chicken broth, 1 cup of heavy cream, and 15 ounces of tomato sauce to the skillet. Stir everything together until well combined.
Raise the heat to bring the mixture to a boil, then cover the skillet with a lid and reduce the heat to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally.
Once the pasta is cooked to your liking, stir in 5 ounces of fresh spinach and continue to cook for about 3 minutes.
Finally, season the dish with salt and coarsely ground black pepper to taste.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 40gProtein: 24gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 27gCholesterol: 100mgSodium: 950mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, serve immediately after cooking as the creamy sauce can become grainy upon reheating. Store leftovers in an airtight container for up to 3 days.

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