Italian Sausage Pasta
A comforting dish featuring savory Italian sausage, sundried tomatoes, and a creamy sauce tossed with rigatoni pasta, perfect for family gatherings or a weeknight meal.
Ingredients
Pasta and Sauce Base
- 12 oz rigatoni pasta The ridges hold sauce beautifully.
- 2 pieces Italian sausages, casing removed Rich, savory flavor.
- 1 cup sundried tomatoes, chopped Adds tang and sweetness.
- 2 cups fresh spinach Healthy addition that wilts in the sauce.
- 3 cloves garlic, minced Adds depth and aroma.
- 1 cup heavy cream Creates creaminess in the sauce.
- 1 cup grated Parmesan cheese Adds salty and nutty flavor.
- to taste salt and pepper Essential for flavor enhancement.
- as needed olive oil For cooking the sausage.
Instructions
Cooking Pasta
- Place a large pot of salted water on the stove and bring it to a boil. Add rigatoni pasta and cook until al dente, then drain.
Cooking Sausage
- In a skillet, heat olive oil over medium heat. Remove sausage casings, crumble sausage into the skillet, and cook until browned (5-7 minutes).
Sautéing Vegetables
- Add minced garlic to the sausage, sauté for about a minute.
- Stir in chopped sundried tomatoes and spinach, cooking until spinach wilts.
Making Sauce
- Reduce heat and pour in heavy cream, stirring to combine and simmer for a few minutes until slightly thickened.
- Add grated Parmesan cheese and stir until melted and incorporated.
Combining Pasta and Sauce
- Add cooked rigatoni to the skillet, tossing to coat in the sauce.
- Season with salt and pepper as needed.
Serving
- Serve warm, with extra Parmesan on top if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative. Adding fresh herbs like basil enhances flavor.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 60gProtein: 25gFat: 35gSaturated Fat: 20gSodium: 600mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!