Description
A rich and creamy Italian sausage pasta dish featuring tender rigatoni pasta coated in a luscious sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, and baby spinach. This quick and flavorful meal can be ready in just 30 minutes, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt for pasta water
Sausage and Sauce
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, oil drained)
- 1½ cups shredded Parmesan cheese
- 3 cups lightly packed baby spinach (from a 5-ounce container)
- Chopped fresh parsley for garnish
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta is cooking, proceed with the rest of the recipe.
- Cook Sausage and Aromatics: Preheat a large (12-inch) skillet over medium-high heat. Add olive oil, Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the skillet.
- Brown the Sausage: Cook for 9-11 minutes or until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to drain excess grease. Discard the paper towel before returning the sausage to the skillet.
- Create Roux: Turn the heat down to medium-low and add the unsalted butter. Once melted, add all-purpose flour and whisk continuously until fully absorbed and lightly golden brown, about 1 minute.
- Make Sauce: Slowly whisk in the chicken broth to eliminate lumps, then whisk in the heavy cream and sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low. Simmer for 5-7 minutes until the sauce reduces by half and coats the back of a spoon, stirring frequently to prevent clumping or burning.
- Add Cheese and Spinach: Slowly stir in the shredded Parmesan cheese until fully incorporated. Add baby spinach and stir until the leaves are fully wilted.
- Combine Pasta and Sausage: Add the reserved sausage mixture and drained rigatoni to the skillet with the sauce. Stir to combine thoroughly and coat the pasta evenly with the creamy sauce.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley before serving.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use gluten-free pasta if desired to accommodate dietary restrictions.
- Sun-dried tomatoes packed in oil add the best flavor, but you can substitute with dried ones rehydrated in warm water.
- To make this dish lighter, substitute heavy cream with half-and-half, but it may reduce creaminess.
- The sauce thickens as it cools; if reheating, stir in a splash of chicken broth or cream to loosen.
