Description
This Creamy Italian Sausage Pasta is a comforting and flavorful dish featuring tender rigatoni pasta tossed in a rich, garlicky cream sauce with mild Italian sausage, sun-dried tomatoes, and fresh spinach. Ready in 30 minutes, it’s perfect for a hearty weeknight dinner or casual gathering.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt (for pasta water)
Meat and Veggies
- 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
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, drained)
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- 1½ cups shredded parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Cook the 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 the Sausage Mixture: Preheat a large (12-inch) skillet over medium-high heat. Add the olive oil, mild Italian sausage, diced onion, minced garlic, Italian seasoning blend, ½ teaspoon salt, black pepper, and crushed red pepper flakes. Cook 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 allow any excess grease to drain and set aside. Discard the paper towel before returning the sausage to the skillet.
- Make the Roux: Reduce heat to medium-low and add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour until fully absorbed by the butter. Cook the flour mixture for 1 minute or until it turns a light golden brown.
- Prepare the Cream Sauce: Slowly whisk in the chicken broth, ensuring no lumps remain. Then whisk in the heavy cream and julienned sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until the sauce has reduced by about half and thickened enough to coat the back of a spoon. Whisk frequently to prevent clumping or burning.
- Add Cheese and Spinach: Slowly stir in the shredded parmesan cheese until fully incorporated. Then stir in the baby spinach until the leaves are completely wilted.
- Combine Pasta and Sausage with Sauce: Add the reserved sausage mixture and the drained rigatoni pasta back into the skillet. Stir thoroughly to combine and coat the pasta evenly with the creamy sauce.
- Garnish and Serve: Remove the skillet from heat and garnish with a sprinkle of chopped fresh parsley. Serve immediately.
Notes
- For a spicier dish, increase the crushed red pepper flakes according to taste.
- Sun-dried tomatoes packed in oil add richness, but you can rehydrate dry-packed sun-dried tomatoes in warm water if preferred.
- Use freshly grated parmesan cheese for the best flavor and smoothest melt.
- Ensure you do not overcook the pasta; al dente is best as it will absorb the sauce without becoming mushy.
- This recipe can be made with turkey sausage as a leaner alternative.
