Description
A rich and creamy Italian sausage pasta dish featuring rigatoni, savory sausage, sun-dried tomatoes, and tender baby spinach, all coated in a luscious parmesan cream sauce. Perfect for a comforting weeknight meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt (for boiling pasta)
Sausage and Aromatics
- 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
Sauce
- 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 from an 8.5-ounce jar)
- 1½ cups shredded parmesan cheese
Vegetables and Garnish
- 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 remaining steps.
- Brown Sausage and Aromatics: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the skillet. Cook, stirring occasionally, for 9-11 minutes 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. After draining, discard the paper towels and return the sausage mixture to the skillet.
- Make Roux: Reduce heat to medium-low, add unsalted butter to the skillet, and let it melt. Stir in all-purpose flour and whisk thoroughly to combine until the flour absorbs the butter. Cook this mixture for 1 minute until it turns light golden brown, forming a roux.
- Prepare Cream Sauce: Slowly whisk in chicken broth to avoid lumps, followed by heavy cream and julienned sun-dried tomatoes. Bring the sauce to a low boil, then reduce heat to low and simmer for 5-7 minutes until it thickens enough to coat the back of a spoon. Stir frequently to prevent clumping or burning.
- Add Cheese and Spinach: Gradually stir in shredded parmesan cheese until fully incorporated. Then add baby spinach and cook until the leaves are completely wilted.
- Combine Pasta and Sausage: Add the reserved sausage mixture and the cooked, drained rigatoni pasta back into the skillet. Stir gently to mix everything thoroughly and coat the pasta evenly with the creamy sauce.
- Serve: Remove the skillet from heat and garnish the creamy Italian sausage pasta with chopped fresh parsley before serving.
Notes
- Use mild Italian sausage for a balanced flavor; hot sausage can be substituted for more spice.
- Drain sun-dried tomatoes well to avoid excess oil in the sauce.
- Stir sauce often while simmering to prevent burning or clumping.
- For a lighter dish, substitute half-and-half for heavy cream but expect a thinner sauce.
- Freshly grated parmesan cheese melts best and enhances flavor more than pre-shredded.
- Reserve some pasta water to adjust sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
