Sausage Rigatoni Delight

$To make a tasty sausage rigatoni, gather these main ingredients: - 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh basil leaves, for garnish - 2 tablespoons olive oil These ingredients create a rich, creamy dish that warms the heart and the belly. You can add more flavor with these optional ingredients: - Extra garlic for a bolder taste - Fresh herbs like parsley or oregano - A splash of white wine for depth - Crushed red pepper for added heat These extras can take your dish from good to great, depending on your taste. Here are the essential tools you will need: - Large pot for boiling pasta - Large skillet for cooking sausage and sauce - Colander for draining pasta - Wooden spoon or spatula for stirring Having the right tools makes everything easier. Enjoy your cooking! {{ingredient_image_2}} Start by boiling water in a big pot. Add salt to the water. Once it boils, add 12 oz of rigatoni pasta. Cook the pasta until it is al dente. This usually takes about 10-12 minutes. Drain the pasta, but remember to keep 1/2 cup of the starchy water. Set the rigatoni aside while you prepare the sauce. Get a large skillet and heat 2 tablespoons of olive oil over medium heat. Take 1 lb of Italian sausage out of its casing. Crumble the sausage into the skillet. Cook it for about 5-7 minutes. Stir it often until the sausage is brown and fully cooked. This gives the dish its rich flavor. Once the sausage is browned, add 1 medium diced onion to the skillet. Cook for 3-4 minutes until the onion is soft. Next, add 3 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! Pour in 1 can of diced tomatoes with their juices and 1 cup of heavy cream. Add 1 teaspoon of Italian seasoning and, if you like heat, 1/2 teaspoon of red pepper flakes. Stir everything together and let it simmer for about 5 minutes. This helps the flavors combine. After that, fold in 1 cup of roughly chopped spinach until it wilts. Finally, mix in the drained rigatoni. If the sauce is too thick, add some reserved pasta water to loosen it. Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper. Let it warm for a couple of minutes and then serve. Enjoy your meal! To make great rigatoni, start with a big pot of salted water. Bring it to a rolling boil. Add the pasta and cook it until it's al dente. This means it should be firm to the bite but not hard. Check the package for exact cooking times. Reserve some pasta water before draining. This water is starchy and helps the sauce stick. For the best flavor, choose good-quality Italian sausage. You can pick between mild or spicy. Mild sausage gives a rich taste without heat. Spicy sausage adds a nice kick. I often mix both for a balanced flavor. Remove the casings and crumble the sausage into the pan. This helps it cook evenly and brown well. Seasonings make your rigatoni pop. Use Italian seasoning for that classic taste. Red pepper flakes can add heat if you like spice. Don't forget salt and pepper to bring out the flavors. Taste your sauce as you go to get it just right. Fresh basil adds a bright touch when you serve the dish. It’s simple but makes a big difference! Pro Tips Choose Your Sausage Wisely: For a more robust flavor, opt for spicy Italian sausage. If you prefer a milder taste, go for the mild version. This choice will significantly impact the overall flavor profile of your dish. Don't Skip the Starchy Water: The reserved pasta water contains starch that helps to bind the sauce to the pasta. Add it gradually to achieve the desired consistency without making the dish watery. Fresh Herbs Make a Difference: Using fresh basil not only enhances the visual appeal but also adds a vibrant freshness to the dish. Always prefer fresh herbs over dried ones when possible. Garnish for Presentation: A sprinkle of extra Parmesan cheese and a drizzle of high-quality olive oil just before serving elevates the dish’s presentation and flavor, making it look restaurant-worthy. {{image_4}} To make a vegetarian version of sausage rigatoni, swap the meat for plant-based sausage. Look for brands that mimic Italian sausage. You can also use lentils or mushrooms for a hearty texture. Add extra veggies like bell peppers or zucchini. This keeps the dish vibrant while adding more nutrients. For a gluten-free dish, choose gluten-free rigatoni. Many brands offer pasta made from rice or corn. The cooking method stays the same. Just watch the cooking time, as gluten-free pasta can cook faster. Check labels to ensure all other ingredients are gluten-free. To adjust the heat, choose mild or spicy sausage. If you like it hot, add more red pepper flakes. For a milder taste, skip the red pepper flakes altogether. You can also add sweet bell peppers or other mild spices to balance the heat. Always taste as you go to find your perfect level of spice. Store any leftover sausage rigatoni in an airtight container. Let it cool to room temperature before sealing. This helps keep the flavors fresh. It will stay good for about 3 to 4 days in the fridge. To reheat, place the desired amount of rigatoni in a skillet. Add a splash of water or cream to keep it moist. Heat on low, stirring often. You can also use a microwave. Just cover it and heat in short bursts. Remember to stir in between to heat evenly. You can freeze sausage rigatoni for up to 3 months. To freeze, put it in a freezer-safe container or bag. Remove as much air as possible before sealing. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Add a little liquid to bring back the creamy texture. You can use turkey sausage or chicken sausage. These options are leaner but still tasty. If you want a meat-free dish, use lentils or mushrooms. Both add great flavor and texture. Yes, you can! Penne, fusilli, or even spaghetti work well. Just remember to adjust the cooking time based on the pasta you choose. Each type will give a unique texture to the dish. Sausage Rigatoni lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Just reheat it gently on the stove or in the microwave when you're ready to eat. A fresh side salad is a great choice. You can also serve garlic bread for a classic touch. Roasted vegetables or steamed broccoli add a healthy option. Any of these sides will complement your dish nicely. Sausage rigatoni is simple to make and packed with flavor. We covered the key ingredients, cooking steps, and tips for perfect pasta. You can even make variations to fit your taste, like vegetarian or gluten-free options. Remember to store leftovers well and follow easy reheating tips. Now, you can enjoy this dish any night! Try it out, and make it your own. Cooking can be fun and rewarding, so dive in and enjoy!$

A creamy and flavorful rigatoni pasta dish with Italian sausage and fresh spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz rigatoni pasta
1 lb Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, with juices
1 cup heavy cream
1 cup fresh spinach, roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
to taste salt and pepper
to garnish fresh basil leaves
2 tablespoons olive oil

Instructions

Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to the package instructions until it reaches al dente perfection. Once done, drain the pasta but be sure to save 1/2 cup of the starchy pasta water for later use. Set the drained rigatoni aside.
In a large skillet over medium heat, pour in the olive oil. Remove the Italian sausage from its casings and crumble it directly into the skillet. Cook, stirring occasionally, until the sausage is well browned and fully cooked, which should take about 5-7 minutes.
Once the sausage is nicely browned, add the diced onion to the skillet and cook until it becomes tender, approximately 3-4 minutes. Next, incorporate the minced garlic and sauté for an additional minute, just until fragrant.
Pour in the canned diced tomatoes (including their juices) and the heavy cream. Add in the Italian seasoning and red pepper flakes if you prefer a little extra heat. Stir the mixture well and bring it to a gentle simmer; let it cook for about 5 minutes to allow all the flavors to blend beautifully.
Reduce the heat to low and fold in the chopped spinach. Stir until the spinach is wilted and vibrant. Next, add the drained rigatoni to the skillet, carefully mixing it all together. If the sauce seems too thick, gradually add some of the reserved pasta water until you achieve your desired sauce consistency.
To complete the dish, stir in the grated Parmesan cheese, and season with salt and pepper to your liking. Allow the rigatoni to warm through for just a couple of minutes.
Plate the sumptuous sausage rigatoni and garnish with fresh basil leaves. For an extra touch, consider sprinkling more Parmesan cheese on top before serving.

Notes

Serve in deep bowls for a comforting feel, and consider adding a drizzle of good-quality olive oil or a sprinkle of crushed red pepper for additional flair.

Keyword creamy, dinner, pasta, sausage