Ingredients
Equipment
Method
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it apart with a wooden spoon, for about 5-7 minutes, until it's browned and cooked through. Those crispy bits are flavor gold!
- Add the minced garlic and Italian seasoning to the skillet. Cook for about 30 seconds until fragrant, stirring constantly so the garlic doesn't burn. Pour in the chicken broth, heavy cream, and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer. Stir in the uncooked rigatoni, making sure the pasta is mostly submerged in the liquid. Reduce the heat to low, cover the skillet, and let it simmer for 12-15 minutes, or until the rigatoni is al dente. It's a good idea to stir it once or twice during cooking to prevent sticking.
- Once the pasta is cooked to your liking, remove the skillet from the heat. Add the fresh spinach by the handful, stirring it into the hot pasta and sauce. It will look like a lot at first, but it will wilt down in just a minute or two.
- Check the consistency of the sauce. If it seems too thick, you can stir in a splash more chicken broth or cream to loosen it up. If it's too thin, let it sit off the heat for a few minutes, and it will thicken as it cools slightly.
- Taste the dish and season generously with salt and coarsely ground black pepper. If you like a little heat, add a pinch of red pepper flakes. Serve hot, garnished with some grated Parmesan cheese if you like.
Notes
Tips include browning the sausage well for flavor and maintaining a gentle simmer for the cream sauce. You can substitute other types of sausage (chicken, turkey, plant-based), other pastas (penne, ziti), or add vegetables like mushrooms. For cream alternatives, half-and-half or coconut milk can be used. The dish is best served fresh and freezing is not recommended.