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A large pot of creamy sausage rigatoni with wilted spinach and parmesan cheese
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One-Pot Creamy Sausage Rigatoni

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 1 lb bulk mild or spicy Italian sausage
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1 pound dried rigatoni pasta
  • 4 cups low -sodium chicken broth
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and cracked black pepper to taste

Instructions

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and no longer pink (approximately 6-8 minutes).
  • Add the diced onion and sauté for 3-4 minutes until translucent.
  • Incorporate the minced garlic, tomato paste, and red pepper flakes; cook for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
  • Pour in the chicken broth and deglaze the bottom of the pot, scraping up all browned bits (fond).
  • Add the dried rigatoni and bring the mixture to a rolling boil.
  • Reduce heat to medium-low and simmer, uncovered, for 12-14 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid has reduced by two-thirds.
  • Stir in the heavy cream and baby spinach; continue to cook for 2 minutes until the spinach has wilted and the sauce has thickened.
  • Remove from heat and fold in the grated Parmesan cheese until fully incorporated and creamy.
  • Adjust seasoning with salt and pepper before serving immediately.