Creamy Sausage Rigatoni
Dig into this Creamy Sausage Rigatoni—rich, hearty, and loaded with bold flavor in every bite!
Ingredients
- 12 oz 340g rigatoni pasta
- 1 lb 450g beef sausage, casings removed
- 1 tbsp 15ml olive oil
- 3 cloves garlic minced
- 1 tsp 5g red pepper flakes
- 1 cup 240ml chicken broth
- 1 cup 240ml heavy cream
- 4 cups 120g fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- Cook the rigatoni according to package instructions. Drain and set aside.
- In a large skillet, cook the beef sausage over medium heat, breaking it into crumbles. Once cooked, remove from the skillet and set aside.
- In the same skillet, add olive oil, garlic, and red pepper flakes. Sauté for about 1 minute.
- Pour in the chicken broth and heavy cream. Bring to a simmer.
- Add the cooked sausage back to the skillet. Stir in the fresh spinach and let it wilt.
- Season with salt and pepper to taste.
- Add the cooked rigatoni to the skillet and toss everything together until well combined.
- Serve the creamy sausage rigatoni hot, topped with grated Parmesan cheese.
Notes
Notes:
- Feel free to add more vegetables like bell peppers or mushrooms for extra flavor and nutrients.
- For a lighter version, you can use turkey sausage and substitute heavy cream with half-and-half.
- Feel free to add more vegetables like bell peppers or mushrooms for extra flavor and nutrients.
- For a lighter version, you can use turkey sausage and substitute heavy cream with half-and-half.