Description
Creamy Sausage & Spinach Rigatoni
Ingredients
12 oz rigatoni pasta
1 lb Italian sausage, sliced or crumbled
2 cups baby spinach
1 1/2 cups marinara sauce
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp olive oil
Salt and pepper to taste
Directions
Cook the pasta: Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook the sausage: In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
Sauté garlic: In the same skillet, add minced garlic and sauté until fragrant.
Make the sauce: Stir in marinara sauce, heavy cream, and Parmesan cheese. Season with salt and pepper. Let simmer for 5 minutes.
Add spinach and sausage: Stir baby spinach into the sauce until wilted, then return cooked sausage to the skillet.
Combine with pasta: Add rigatoni to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time.
Serve: Garnish with more Parmesan and serve hot!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 480 kcal per serving
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