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Creamy Sausage Rigatoni with Spinach

Creamy sausage rigatoni with spinach is a cozy Italian pasta dinner made with browned sausage, a garlic-Parmesan cream sauce, and quick-wilted baby spinach. Rigatoni is tossed until every piece is glossy, with reserved pasta water for a silky finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

rigatoni
  • 12 oz rigatoni Cook until al dente; reserve 1/2 cup pasta water.
olive oil
  • 1 tbsp olive oil
mild Italian sausage
  • 1 lb mild Italian sausage Casings removed; break into crumbles while browning.
yellow onion
  • 1 small yellow onion Finely diced.
garlic
  • 4 garlic cloves Minced.
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
crushed red pepper flakes
  • 0.25 tsp crushed red pepper flakes Optional.
chicken broth
  • 1 cup chicken broth
heavy cream
  • 1.5 cups heavy cream
Parmesan cheese
  • 1 cup freshly grated Parmesan cheese Use for sauce; add extra for serving.
baby spinach
  • 3 cups baby spinach
kosher salt
  • 1 tsp kosher salt
black pepper
  • 0.5 tsp black pepper
fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the rigatoni
  1. Bring a large pot of salted water to a boil, and keep it at a rolling boil. Cook the rigatoni according to the package directions until al dente.
  2. Reserve 1/2 cup pasta water, then drain the rigatoni. Set both aside so you can loosen and coat the sauce.
Brown the sausage and build the sauce
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the Italian sausage and cook for 6–8 minutes, breaking it into crumbles, until browned.
  2. Stir in the diced onion and cook for 3–4 minutes until softened and translucent. Scrape up any browned bits that form on the pan.
  3. Add the minced garlic, Italian seasoning, smoked paprika, and crushed red pepper flakes (if using). Cook for 30 seconds until fragrant, stirring constantly.
  4. Pour in the chicken broth and simmer for 2 minutes, scraping up browned bits from the pan. Let the liquid reduce slightly for extra flavor.
  5. Reduce the heat to medium-low, then stir in the heavy cream. Gently simmer for 3–4 minutes until the sauce looks thick enough to coat pasta.
  6. Add the Parmesan cheese and stir until melted into a smooth, creamy sauce. If it gets too thick, stir in a little reserved pasta water.
Combine and finish
  1. Fold in the baby spinach and cook for 1–2 minutes until wilted. Keep stirring just until the leaves turn bright green and tender.
  2. Add the cooked rigatoni and toss until every piece is coated in the sauce. Stir in a splash of the reserved pasta water if needed to loosen the sauce.
  3. Season with kosher salt and black pepper, tasting as you go. Garnish with chopped fresh parsley and extra grated Parmesan before serving.

Notes

Pro tip: when melting the Parmesan, keep the heat at medium-low so the sauce stays smooth and doesn’t separate. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk or broth to loosen the sauce. Freezing isn’t recommended because cream sauces often break after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).