Description
This Creamy Italian Sausage Pasta recipe features tender rigatoni pasta enveloped in a rich, flavorful sauce made with mild Italian sausage, sun-dried tomatoes, and a creamy parmesan base. Enhanced with baby spinach and Italian herbs, this dish is a comforting and indulgent meal perfect for a quick weeknight dinner or a cozy gathering.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
Sausage and 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 (plus additional for cooking pasta)
- 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 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 cooks, proceed with the next steps.
- 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 the mixture for 9-11 minutes until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain the Sausage: Transfer the cooked sausage mixture to a paper towel-lined plate to drain excess grease, then discard the paper towel. Keep the sausage aside for later use.
- Prepare the Roux: Reduce heat to medium-low and add unsalted butter to the skillet. Once melted, whisk in the all-purpose flour until fully absorbed. Cook the flour mixture for 1 minute or until light golden brown to create a roux.
- Make the Cream Sauce: Slowly whisk in chicken broth until smooth with no lumps. Next, add 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 is reduced by half and thick enough to coat the back of a spoon. Stir frequently to prevent clumping or burning.
- Add Cheese and Spinach: Gradually stir in shredded parmesan cheese until fully melted and incorporated. Then add the baby spinach, stirring until the leaves are wilted.
- Combine Pasta and Sausage: Return the reserved sausage mixture and cooked rigatoni pasta to the skillet. Stir well to evenly coat the pasta in the creamy sauce.
- Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley before serving.
Notes
- For a spicier version, use hot Italian sausage or increase the amount of crushed red pepper flakes.
- If you cannot find sun-dried tomatoes in herbed olive oil, drain regular sun-dried tomatoes and toss with a little olive oil and Italian herbs before adding.
- Feel free to substitute rigatoni with penne or ziti pasta.
- Use freshly grated parmesan for best flavor and smooth melting in the sauce.
- This dish can be prepared ahead by cooking the sausage and making the sauce, then combining with freshly cooked pasta just before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop with a splash of cream or broth.
