I love how this creamy sausage rigatoni comes together in just one pot on the stovetop. It’s a hearty, flavor-packed dish with crumbled Italian sausage, rigatoni, creamy tomato sauce, and fresh spinach—perfect for a cozy yet impressive dinner.
Why You’ll Love This Recipe
I’m drawn to this recipe because it’s one-pot and only takes about 30 minutes to make—cleanup is minimal, and the taste is restaurant-quality comfort food. The Italian sausage combined with creamy tomato sauce and spinach delivers a rich, satisfying blend of flavor and texture. It’s become one of my family’s all-time favorites.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 oz tomato sauce (such as marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
directions
- I heat the olive oil in a large, high-sided skillet over medium heat.
- I add the crumbled sausage and cook for about 5 minutes until browned, then drain any excess grease.
- To the skillet, I add rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
- I bring everything to a boil, stir well, cover, and simmer for 10–15 minutes until the pasta is al dente, stirring occasionally.
- Once the pasta is almost done, I stir in the fresh spinach and cook until wilted.
- Finally, I season with salt, black pepper, and red pepper flakes if desired.
Servings and timing
- Servings: 4 people
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Swap mild for spicy Italian sausage—or mix both.
- Use turkey, chicken sausage, or plant-based Beyond Sausage for a lighter or vegetarian version.
- Stir in other veggies like mushrooms, bell peppers, cherry tomatoes, or broccoli.
- Try different short pasta shapes like penne or fusilli.
- Add a splash of red wine for depth before adding broth.
- Skip the tomato sauce and use canned tomatoes instead.
- Top with Parmesan, basil, or red pepper flakes to personalize.
storage/reheating
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; creamy sauces don't reheat well.
- Microwave: Warm in 30-second increments, stirring in between; add a splash of milk or cream if needed.
- Stovetop: Reheat gently over low–medium heat, thin with cream or broth to restore creaminess.
FAQs
Can I use a different type of pasta?
Yes—I often substitute rigatoni with penne, farfalle, or fusilli. Just stick to short, ridged pasta so the sauce clings well.
Is it possible to make this gluten-free?
Absolutely. I use gluten-free short pasta, and the recipe works just as well.
What can I use if I don’t have heavy cream?
Crème fraîche is a great alternative if gently simmered. Unsweetened coconut milk is a non-dairy option.
Can I make this vegetarian?
Yes—Beyond Sausage is a tasty plant-based substitute. You can also use Italian-seasoned portobello mushrooms.
How can I make the sauce thicker?
I let it simmer a bit longer without the lid, or when reheating, I thicken it by cooking uncovered until desired consistency is reached.
Conclusion
I adore this creamy sausage rigatoni for its ease, comfort, and impressive flavors. In just half an hour and one pan, it becomes a meal I’m proud to serve, whether on a busy weeknight or a relaxed weekend. The leftovers are just as satisfying—and reheating is a breeze. Give it a try and I know it’ll hold a special place in your dinner rotation too!
Creamy Sausage Rigatoni: A Comforting One-Pot Pasta Delight
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This creamy sausage rigatoni is a one-pot comfort dish made with crumbled Italian sausage, rigatoni, creamy tomato sauce, and spinach, perfect for a cozy and satisfying dinner.
Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 oz tomato sauce (such as marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat olive oil in a large, high-sided skillet over medium heat.
- Add the crumbled sausage and cook for about 5 minutes until browned, then drain any excess grease.
- Add rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the skillet.
- Bring everything to a boil, stir well, cover, and simmer for 10–15 minutes until the pasta is al dente, stirring occasionally.
- Once the pasta is almost done, stir in the fresh spinach and cook until wilted.
- Season with salt, black pepper, and red pepper flakes if desired.
Notes
- Swap mild for spicy Italian sausage—or mix both.
- Use turkey, chicken sausage, or plant-based Beyond Sausage for a lighter or vegetarian version.
- Stir in other veggies like mushrooms, bell peppers, cherry tomatoes, or broccoli.
- Try different short pasta shapes like penne or fusilli.
- Add a splash of red wine for depth before adding broth.
- Skip the tomato sauce and use canned tomatoes instead.
- Top with Parmesan, basil, or red pepper flakes to personalize.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
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