Description
This creamy Italian sausage pasta is a comforting and flavorful dish that combines perfectly cooked rigatoni with a rich, cheesy sauce studded with sun-dried tomatoes, mild Italian sausage, and fresh baby spinach. It’s an ideal weeknight meal that comes together in just 30 minutes, delivering a balanced blend of savory and tangy flavors with a creamy texture that coats every bite.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
Sausage and Vegetables
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
Seasonings
- 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
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9 to 11 minutes until al dente or according to package directions. Drain the pasta and set aside while you prepare the rest of the dish.
- Sauté the Sausage and Aromatics: Preheat a large 12-inch skillet over medium-high heat. Add the 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 to 11 minutes, stirring occasionally, until the sausage is golden brown and the 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 and return the sausage to the skillet.
- Make the Roux: Reduce heat to medium-low and add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour until fully combined and cook for about 1 minute until the mixture turns a light golden brown. This step creates a roux that will thicken the sauce.
- Add Liquids and Sun-Dried Tomatoes: Slowly whisk in the chicken broth, stirring constantly to avoid lumps, then add the heavy cream and julienned sun-dried tomatoes. Bring the mixture to a low boil, then reduce the heat to low and simmer for 5 to 7 minutes, stirring often, until the sauce has reduced by about half and is thick enough to coat the back of a spoon.
- Incorporate Cheese and Spinach: Gradually stir in the shredded parmesan cheese until fully melted and combined. Then add the baby spinach and stir until the leaves are fully wilted into the sauce.
- Combine Pasta and Sausage with Sauce: Add the reserved sausage mixture and drained rigatoni pasta to the skillet. Stir well to evenly distribute the meat and coat the pasta thoroughly with the creamy sauce.
- Garnish and Serve: Remove the skillet from the heat and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- For a spicier version, use hot Italian sausage instead of mild.
- You can substitute rigatoni with penne or ziti pasta if preferred.
- Ensure the sun-dried tomatoes are drained well from the oil to prevent the sauce from becoming too oily.
- Use freshly shredded Parmesan cheese for better melting and flavor.
- The sauce can be thinned with additional chicken broth if it thickens too much after cooling.
