One-Post Italian Sausage Rigatoni
Think of this recipe as your answer to “what’s for dinner?” on busy weeknights. Creamy pasta with flavorful Italian sausage in 30 minutes, and only 1 pot.
Equipment
- 1 Dutch Oven A heavy pot with a lid helps cook everything more evenly.
Ingredients
- 1 lb ground Italian sausage
- 12 oz tomato sauce or your favorite marinara
- 12 oz heavy cream
- 16 oz chicken broth
- 1 Tbsp Italian seasoning
- 2 lb dry rigatoni
- 2 or 3 handfuls fresh spinach
- Red pepper flakes optional
- Parmesan cheese for garnish
Instructions
Brown the sausage.
- In a large, heavy-bottomed pot or Dutch oven, cook the Italian sausage over medium heat until golden brown and fully cooked through. Drain any excess grease, but keep a little for flavor.
Build the sauce.
- Pour in the tomato sauce, heavy cream, chicken broth, and Italian seasoning. Stir well to combine.
Add the pasta.
- Stir in the dry rigatoni. Bring the mixture to a gentle boil, then reduce to medium-low heat. Cover and let cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
Add the greens.
- Turn off the heat and gently stir in the fresh spinach. The residual heat will wilt the spinach beautifully without overcooking it.
Finish and serve.
- Spoon the pasta into bowls and garnish with Parmesan cheese and a sprinkle of red pepper flakes if your family enjoys a little spice.
Notes
One of the best parts about this dish is how well it keeps. If you want to get ahead, you can brown the sausage earlier in the day and store it in the fridge until you’re ready to finish cooking.
Leftovers reheat beautifully—just add a splash of chicken broth or cream to loosen up the sauce. Store in an airtight container in the refrigerator for up to three days.