Description
This Creamy Italian Sausage Pasta is a rich and hearty dish featuring perfectly cooked rigatoni tossed in a luscious sauce made from heavy cream, chicken broth, sun-dried tomatoes, and Parmesan cheese, complemented by savory mild Italian sausage and fresh baby spinach. Ready in just 30 minutes, it’s a comforting and flavorful meal ideal for any weeknight dinner.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt (for pasta water)
Sausage Mixture
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt
- 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, 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 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta is cooking, proceed with the rest of the recipe.
- Cook the Sausage Mixture: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the skillet.
- Brown the Sausage: Cook for 9-11 minutes, stirring occasionally, until the sausage is golden brown and onions and spices become soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to drain excess grease. Discard the paper towel, then return the sausage mixture back to the skillet.
- Make the Roux: Reduce heat to medium-low and add unsalted butter to the skillet. Once melted, add all-purpose flour and whisk continuously until the flour is absorbed and the mixture is a light golden brown, about 1 minute.
- Add Liquids and Simmer: Gradually whisk in chicken broth, ensuring no lumps remain. Then whisk in heavy cream and sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Whisk often to avoid clumping or burning.
- Incorporate Cheese and Spinach: Slowly stir in the shredded Parmesan cheese until fully melted and incorporated. Stir in baby spinach and cook until the spinach leaves are wilted.
- Combine Pasta and Sausage with Sauce: Add the reserved sausage mixture and drained pasta to the skillet. Stir thoroughly to evenly coat the pasta with the creamy sauce.
- Serve: Remove from heat and garnish with a sprinkle of fresh chopped parsley before serving.
Notes
- Use mild Italian sausage for a balanced flavor, or substitute with spicy Italian sausage for extra heat.
- Sun-dried tomatoes packed in herbed olive oil add a flavorful dimension; drain oil to avoid excess greasiness.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
- Leftovers keep well refrigerated for up to 3 days and reheat quickly on the stovetop over low heat.
- To make this dish gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend for the roux.
