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Big fans of riggies over here 🤌🏻 we seriously cannot get enough of these ✨ Creamy Italian Sausage Rigatoni combines tender rigatoni noodles with a rich, creamy tomato sauce infused with aromatic herbs and spices. The browned Italian sausage adds a savory depth, while the sautéed carrots, celery, and onion bring a subtle sweetness. Fresh spinach folded in at the end adds a pop of color and freshness. Perfectly topped with grated Parmesan, this dish...
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Boil rigatoni al dente according to package directions.
Heat olive oil in a sauté pan and brown Italian sausage until cooked through and lightly browned.
Add carrots, celery, onion, garlic, and seasonings, and sauté until veggies are fragrant and tender.
Stir in tomato sauce, chicken broth, and heavy cream, and bring to a boil.
Lower heat and simmer sauce for 10 minutes until slightly thickened and aromatic.
Mix in cooked rigatoni and chopped spinach until evenly coated and spinach is wilted.
Top with grated Parmesan before serving.
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For a spicier kick, increase the amount of red pepper flakes.
Use freshly grated Parmesan for the best flavor.
You can substitute ground Italian sausage with ground turkey or chicken for a lighter option.
Can I use a different type of pasta?
Yes, you can substitute rigatoni with penne, ziti, or any other short pasta.
How can I make this dish vegetarian?
Replace the Italian sausage with plant-based sausage or sautéed mushrooms for a vegetarian version.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream.
How do I prevent the sauce from curdling?
Ensure the heat is not too high when adding the cream, and stir continuously to prevent curdling.
