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For this creamy Italian sausage rigatoni, you will need: - 12 oz rigatoni pasta - 2 Italian sausage links (mild or spicy) - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1/2 cup sun-dried tomatoes, chopped - 2 cups fresh spinach - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish These main ingredients create a rich and hearty dish. The rigatoni pasta holds the sauce well. The Italian sausage adds a savory kick, while the heavy cream brings creaminess. You can customize your dish with these optional ingredients: - Mozzarella cheese for a gooey texture - Bell peppers for added crunch - Zucchini for extra veggies - Fresh herbs like parsley or oregano for brightness Feel free to mix and match these optional ingredients to suit your taste. They can add new flavors to each bite. To make this dish, gather these tools: - Large pot for boiling pasta - Large skillet for cooking sausage and sauce - Cutting board for chopping vegetables - Knife for slicing and dicing Having the right tools makes cooking easier and helps you work more efficiently in the kitchen. These essentials will help you create a delicious meal. {{ingredient_image_1}} To start, fill a large pot with water and add a good amount of salt. This helps flavor the pasta. Bring the water to a boil. When it is bubbling, add 12 oz of rigatoni pasta. Cook the pasta until it is al dente, which usually takes around 10-12 minutes. Check the package for exact time. Once done, drain the pasta and set it aside. Make sure to save about 1/2 cup of the pasta water for later. Next, heat a large skillet over medium heat and add 1 tablespoon of olive oil. While the oil heats, take 2 Italian sausage links and remove the casing. Crumble the sausage into the skillet. Cook it for about 5-7 minutes. Stir as it cooks to break it into smaller pieces. The sausage should be browned and fully cooked when done. Now it’s time to make the cream sauce. Lower the heat to low. Add 1 cup of heavy cream to the skillet with the sausage. Stir gently until it starts to simmer. Next, mix in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is creamy. This part is key to getting a smooth texture. Once your sauce is ready, it’s time to mix it with the pasta. Add the cooked rigatoni to the skillet. Toss the pasta in the sauce until well-coated. If the sauce seems too thick, add a little of the reserved pasta water. Do this slowly until you reach the right consistency. Make sure everything is mixed well before serving. To get the best creamy sauce, use heavy cream. It gives a rich texture. Start with low heat when adding the cream. This helps it warm slowly and blend well. Stir in the grated Parmesan cheese after the cream. This makes the sauce smooth. If it feels thick, add some pasta water. This helps adjust the thickness without losing flavor. To boost flavor, try adding fresh herbs. Basil and parsley add freshness. You can also use red pepper flakes for some heat. If you like garlic, add more minced garlic. This will give the sauce extra depth. Experiment with Italian seasoning, too. A little more can really make a difference. Sauté the sausage well for the best taste. Break it into small pieces as it cooks. This helps it brown evenly. After adding the onion and garlic, stir often. This keeps them from burning. When making the sauce, simmer gently. This keeps the cream from curdling. Always taste and adjust seasoning as needed. This makes sure your dish is just right. Pro Tips Use Quality Sausage: Opt for high-quality Italian sausage for the best flavor. Fresh sausage tends to have more spices and herbs, enhancing the overall dish. Reserve Pasta Water: Always save some pasta cooking water before draining. It’s a great way to adjust the sauce consistency while adding flavor. Don’t Overcook Spinach: Add the spinach just before serving to keep its vibrant color and nutrients. It should be wilted but still bright green. Garnish with Fresh Herbs: Fresh basil not only adds a pop of color but also enhances the dish's aroma and flavor, making it more appealing. {{image_2}} To make a vegetarian version of this dish, start by swapping out the Italian sausage. You can use plant-based sausage or crumbled tofu. Both options add great texture. If you choose tofu, season it with Italian herbs to enhance the flavor. You can also add extra veggies like mushrooms or bell peppers for added taste and nutrition. This way, you keep the creamy sauce and the comforting feel of rigatoni while making it meat-free. While rigatoni works well, you can try other pasta shapes, too. Penne, fusilli, or even farfalle can add fun to your dish. Each shape holds the sauce differently. Penne has a smooth surface that coats well, while fusilli twists catch more sauce. Choose what you like best. Just ensure you cook any pasta according to package instructions for the best texture. To adjust the spice level, you can choose mild or spicy sausage. If you want a milder dish, stick with mild sausage. For more heat, add red pepper flakes when cooking the sausage. You can also include fresh chili peppers in the sauce. Taste as you go to find the right balance. This way, you can make the dish as spicy or mild as you like. To keep your Creamy Italian Sausage Rigatoni fresh, place it in an airtight container. Make sure the dish cools first. Store it in the fridge for up to three days. If you have a large batch, divide it into smaller portions. This helps it cool faster and makes reheating easier. When you’re ready to enjoy your leftovers, reheat them gently. The best way is to use a stovetop. Place the rigatoni in a pan over low heat. Add a splash of water or cream to help loosen the sauce. Stir often until it’s hot. You can also use a microwave. Heat it in short intervals, stirring in between, to avoid hot spots. To freeze your Creamy Italian Sausage Rigatoni, use a freezer-safe container. Make sure the dish cools completely before packing it. It can last in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave, adding a bit of liquid to keep it creamy. Yes, you can use any type of sausage you like. Italian sausage gives great flavor, but you can try chicken, turkey, or even plant-based options. Each type will change the taste of the dish. For a spicy kick, go for hot sausage. If you prefer mild, use sweet sausage. Just remember, the choice of sausage affects the overall flavor of the creamy sauce. To make this dish dairy-free, swap heavy cream for coconut milk or any nut milk. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. You can also use dairy-free cream cheese to help thicken the sauce. These substitutes keep the dish creamy while making it friendly for those avoiding dairy. This dish pairs well with a simple green salad. A salad with mixed greens, cherry tomatoes, and a light vinaigrette works great. Garlic bread is another good choice. It’s perfect for soaking up the creamy sauce. Roasted vegetables or steamed broccoli also make a healthy side. Each option complements the rich flavors of the rigatoni nicely. You now have all the tools needed to make Creamy Italian Sausage Rigatoni. We've covered the main and optional ingredients, essential tools, and detailed cooking steps. With tips for creaminess and flavor boosts, you can perfect your dish. Don't hesitate to try variations, like vegetarian options or different pasta shapes. Storing and reheating are easy, ensuring leftovers stay tasty. Remember to use the FAQs for quick answers. Enjoy making this dish your own!

Creamy Italian Sausage Rigatoni

A delicious and creamy pasta dish featuring Italian sausage, rigatoni, and fresh vegetables.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 2 links Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  • In a large skillet over medium heat, add olive oil. Remove the sausage from its casing and crumble it into the skillet. Cook for about 5-7 minutes, until browned and cooked through, breaking it into smaller pieces as it cooks.
  • Add the chopped onion and minced garlic to the skillet with the sausage. Sauté for an additional 3-4 minutes until the onion becomes translucent and fragrant.
  • Reduce the heat to low, then stir in the heavy cream and bring it to a gentle simmer. Mix in the grated Parmesan cheese, stirring until melted and creamy.
  • Add sun-dried tomatoes, fresh spinach, and Italian seasoning to the sauce. Stir until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
  • Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  • Remove from heat and garnish with fresh basil. Serve immediately while hot.

Notes

Feel free to adjust the spice level by choosing mild or spicy sausage.
Keyword creamy sauce, Italian sausage, pasta