Description
This creamy Italian sausage pasta is a rich and flavorful dish featuring rigatoni pasta tossed in a luscious sauce made from browned mild Italian sausage, sautéed onions, garlic, and a blend of Italian seasonings. The sauce is enriched with butter, flour, chicken broth, heavy cream, sun-dried tomatoes, and shredded parmesan cheese, then combined with fresh baby spinach for a vibrant finish. Perfect for a comforting weeknight meal, this pasta dish delivers a balanced combination of creamy, savory, and lightly spicy flavors.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt (for pasta water, as needed)
Sausage & Vegetables
- 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)
- 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.
- Brown the sausage and sauté aromatics: Preheat a large (12-inch) skillet over medium-high heat. Add the olive oil, sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes, stirring occasionally, until the sausage is golden brown and onions are soft and fragrant.
- Drain excess grease: Transfer the cooked sausage mixture to a paper towel-lined plate to allow excess grease to drain. Discard the paper towel, then return the drained sausage mixture back to the skillet.
- Make the roux: Reduce heat to medium-low, add the unsalted butter to the skillet, and allow it to melt. Stir in the all-purpose flour, whisking continuously to combine. Cook this mixture for about 1 minute or until it turns light golden brown, which helps remove the raw flour taste.
- Prepare the creamy sauce: Slowly whisk in the chicken broth to the roux, ensuring no lumps remain. Then whisk in the heavy cream and the drained julienned sun-dried tomatoes. Increase heat slightly to bring the mixture to a low boil, then reduce heat to low and let simmer for 5-7 minutes until the sauce is reduced by about half and thick enough to coat the back of a spoon. Whisk frequently to avoid clumps or burning.
- Add cheese and spinach: Gradually stir in the shredded parmesan cheese until it is fully incorporated and the sauce is creamy. Then stir in the baby spinach and cook until the leaves are fully wilted, enhancing the dish with fresh green color and nutrients.
- Combine pasta and sausage: Add the reserved sausage mixture and drained rigatoni pasta to the skillet. Stir gently to evenly coat the pasta with the creamy sauce and to combine all ingredients thoroughly.
- Finish and serve: Remove the skillet from heat and garnish with a sprinkle of chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use freshly grated parmesan cheese for better melting and flavor.
- Make sure not to overcook the pasta; it should be al dente to hold up well in the creamy sauce.
- Drain excess oil from the sausage thoroughly to keep the sauce from becoming greasy.
- Can substitute rigatoni with penne or ziti if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
