Description
This creamy sausage and spinach pasta is a comforting and flavorful dish that combines tender rigatoni with savory Italian sausage, rich cream sauce, and fresh spinach. Perfect for a family dinner, it’s easy to prepare and full of delicious, hearty flavors.
Ingredients
Units
Scale
Pasta
- 1 lb rigatoni or short pasta
Sausage and Sauce
- 1 lb ground Italian sausage
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped fresh rosemary or dried Italian seasonings
- 2 cups spinach leaves or escarole
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or short pasta and cook according to the package directions until al dente. Drain the pasta well and set it aside.
- Brown the Sausage: In a large saucepan over medium heat, cook the ground Italian sausage until browned and no longer pink, breaking it up into small pieces as it cooks. Once cooked, remove the sausage from the pan and set it aside.
- Prepare the Cream Sauce: To the same saucepan, add heavy cream, chicken broth, grated Parmesan cheese, garlic powder, crushed red pepper, and rosemary or Italian seasonings. Stir well and let the mixture simmer gently for about 10 minutes, or until the sauce has thickened to your desired consistency.
- Wilt the Spinach: Add the fresh spinach leaves to the simmering cream sauce and cook for a few minutes until the spinach has wilted down and incorporated into the sauce.
- Combine Sausage and Sauce: Return the browned sausage to the pan with the cream sauce and spinach, stirring to combine all ingredients evenly.
- Mix Pasta and Sauce: Add the cooked pasta directly to the saucepan if it fits, or alternatively, combine the pasta and sauce in a large serving bowl. Toss well to coat all the pasta with the creamy sausage and spinach sauce.
Notes
- The original recipe calls for fresh rosemary, but dried Italian seasonings work well as a flavorful substitute and are more convenient.
- You can substitute escarole for spinach if you prefer a slightly different texture and taste.
- For a spicier kick, adjust the amount of crushed red pepper to your liking.
