Description
A comforting bowl of creamy rigatoni pasta enveloped in a rich tomato sauce and paired with savory Italian sausage and fresh spinach.
Ingredients
Scale
- 1 tablespoon olive oil
- 15 oz Italian sausage (crumbled)
- 8 oz rigatoni (uncooked)
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce
- 5 oz fresh spinach
- Salt and coarsely ground black pepper (to taste)
- Red pepper flakes (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook until browned and cooked through.
- Add uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the skillet. Stir until combined.
- Bring the mixture to a gentle boil. Cook uncovered on medium heat for about 10 to 15 minutes until the pasta is al dente.
- Fold in the fresh spinach and let it wilt. Remove from heat once the spinach is tender.
- Season with salt, pepper, and red pepper flakes. Serve hot.
Notes
For a leaner option, substitute ground turkey or chicken sausage. This dish is also great with penne or farfalle pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg