Description
This Creamy Italian Sausage Pasta is a rich and comforting dish featuring perfectly cooked rigatoni tossed in a luscious cream sauce with savory Italian sausage, sun-dried tomatoes, and fresh baby spinach. Enhanced with parmesan cheese and aromatic spices, this pasta is a quick, satisfying meal perfect for weeknight dinners or entertaining guests.
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, 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 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 remaining steps.
- Prepare Sausage Mixture: 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 red pepper flakes.
- Cook Sausage and Onion: Cook for 9-11 minutes or until the sausage is golden brown and onions and spices are 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 and return the sausage mixture to the skillet.
- Make Roux: Turn heat to medium-low, add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour, cooking for 1 minute until lightly golden brown and absorbed.
- Add Liquids and Sun-Dried Tomatoes: Slowly whisk in the chicken broth to prevent lumps, then add the heavy cream and sun-dried tomatoes. Bring to a low boil, then reduce heat to low and simmer 5-7 minutes until sauce thickens and coats the back of a spoon, stirring frequently.
- Incorporate Cheese and Spinach: Stir in the shredded parmesan cheese until fully melted and combined. Then, add baby spinach and cook until wilted.
- Combine Pasta and Sausage: Add the reserved sausage mixture and drained pasta to the skillet. Stir thoroughly to coat the pasta evenly with the creamy sauce. Remove from heat.
- Serve: Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- For a spicier dish, increase the crushed red pepper flakes according to your preference.
- Substitute chicken broth with vegetable broth for a slightly lighter flavor.
- Use gluten-free pasta to make this recipe gluten free.
- Be sure to drain the oil from sun-dried tomatoes to avoid making the sauce oily.
- Cook pasta just until al dente to prevent it from becoming mushy when tossed with sauce.
- Use freshly grated parmesan cheese for best flavor and meltability.
