Description
This creamy Italian sausage pasta is a deliciously rich and comforting dish that features tender rigatoni tossed in a luscious, cheesy sauce with mild Italian sausage, sun-dried tomatoes, and baby spinach. Perfect for a satisfying weeknight dinner, the sauce is made by simmering a blend of chicken broth, heavy cream, and parmesan cheese, enhanced with aromatic garlic and Italian seasoning. The combination of flavors and textures creates a perfectly balanced pasta meal with a creamy, savory sauce and fresh green spinach.
Ingredients
Scale
Pasta and Sausage
- ¾ pound rigatoni pasta
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt (plus additional for cooking pasta)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Sauce
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, oil drained from an 8.5-ounce jar)
- 1½ cups shredded parmesan cheese
Vegetables and Garnish
- 3 cups lightly packed baby spinach (from a 5-ounce container)
- Chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta cooks, proceed with the next steps.
- Cook Sausage and Aromatics: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, mild Italian sausage, diced yellow onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the skillet. Cook for 9-11 minutes until the sausage is golden brown and onions and spices are softened and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to drain excess grease. Discard the paper towel once done and set the sausage mixture aside temporarily.
- Prepare Roux: Reduce the heat to medium-low. Add unsalted butter to the same skillet and let it melt. Stir in the all-purpose flour and whisk continuously until the flour is fully absorbed and the roux turns a light golden brown, about 1 minute.
- Add Liquids and Tomatoes: Gradually whisk in the chicken broth to eliminate lumps, then whisk in the heavy cream and the drained julienned sun-dried tomatoes. Bring this mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon. Stir frequently to prevent clumping or burning.
- Add Cheese and Spinach: Slowly stir in the shredded parmesan cheese until fully melted and incorporated. Then fold in the baby spinach and continue stirring until the spinach leaves are fully wilted and evenly distributed in the sauce.
- Combine Pasta and Sausage: Return the drained pasta and reserved sausage mixture to the skillet, stirring well to ensure everything is evenly coated with the creamy sauce. Heat through briefly, then remove from the heat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving to add a fresh, vibrant touch.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use mild Italian sausage to keep the dish subtle; swap for spicy sausage if you prefer more heat.
- Be sure to drain excess grease from the sausage to prevent a greasy sauce.
- If the sauce is too thick, thin it out with a splash of additional chicken broth or cream.
- Sun-dried tomatoes packed in oil add great flavor; if using dry ones, rehydrate in warm water before adding.
- Reserve some pasta water to loosen sauce if needed when combining pasta and sauce.
