Creamy Sausage Rigatoni with Spinach
This creamy sausage rigatoni with spinach tastes like it simmered all day but comes together in 30 minutes. The sauce is velvety, the sausage is browned, and the whole thing is built on one skillet. It is the weeknight dinner that feels like a treat without the effort.
Equipment
- Large pot (for pasta)
- Large deep skillet or Dutch oven (12-inch)
- Wooden spoon or silicone spatula
- Chef's Knife and Cutting Board
- Measuring Cups and Spoons
- Box grater (for Parmesan)
Ingredients
- 1 lb rigatoni (or short pasta with ridges)
- 1 lb sweet or hot Italian sausage, casings removed
- 4 cloves garlic, thinly sliced
- 1 tbsp tomato paste
- 1/2 cup heavy cream, at room temperature
- 5 oz fresh spinach
- 1/2 cup reserved pasta water (plus more as needed)
- Parmesan cheese, grated, for serving
- Salt and black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil.
- Heat a large skillet over medium-high. Add the sausage and cook, breaking it up, until browned and crispy in spots, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat in the pan.
- Reduce heat to medium. Add the sliced garlic and stir for 30 seconds until fragrant. Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens and smells intensely tomato-y.
- Pour in the heavy cream, scraping up any brown bits from the bottom of the pan. Return the cooked sausage to the pan. Simmer gently for 2-3 minutes until the sauce thickens slightly.
- While the sauce simmers, cook the rigatoni until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- Add the fresh spinach to the sauce in handfuls, stirring until it wilts completely before adding the next. This takes about 2 minutes.
- Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss well over low heat until the sauce coats the pasta evenly. If too thick, add more pasta water a splash at a time. Serve immediately with grated Parmesan.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken — revive it with a splash of milk or water when reheating on the stovetop. Freezing is not recommended as the cream can separate.
Tips: Don't rinse the pasta — that starch is what helps the sauce cling. Let the sausage get actual color by not stirring constantly. Trust the spinach mountain — 5 ounces wilts down perfectly. Always save extra pasta water; it is the secret weapon for the right consistency.
Swaps: For a spicy version, use hot Italian sausage and add red pepper flakes when blooming the tomato paste. For a kid-friendly version, use sweet sausage and swap spinach for frozen peas. For dairy-free, substitute full-fat canned coconut milk for the cream.