There’s something special about the smell of sizzling sausage and garlic filling the kitchen. This Creamy Sausage Rigatoni with Spinach brings that comforting aroma to life in a simple, hearty pasta dinner that feels straight out of an Italian café. The creamy tomato sauce clings to every bite of rigatoni, balanced with tender spinach and a hint of spice.
Table of Contents
Why you’ll love This Sausage Rigatoni with Spinach
If you’re after bold flavor without complicated steps, this dish has your name written all over it.
- One-pan meal — easy cleanup
- Creamy tomato sauce with a touch of spice
- Perfect balance of hearty and fresh
- Family-friendly, ready in under 30 minutes
- Easily customizable with pantry staples
- Great for weeknights or casual entertaining
I learned to love creamy pasta dishes while experimenting with quick dinners during my trucking days — this one stuck. It’s the kind of recipe that feels like comfort food but still has that restaurant-worthy finish.
Ingredients you’ll need
These simple ingredients come together to make a sauce that’s rich, flavorful, and layered with texture.
Main Ingredients
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled
- 8 oz rigatoni, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning (or Herbs de Provence)
- 15 oz tomato sauce (tomato pasta sauce or marinara)
- 5 oz fresh spinach
- Salt and coarsely ground black pepper, to taste
- Red pepper flakes, to taste
Optional Add-Ons or Substitutes
- Use turkey or chicken sausage for a lighter option
- Add mushrooms or sun-dried tomatoes for extra flavor
- Substitute half-and-half for a lighter sauce
- Sprinkle with Parmesan before serving
- Add fresh basil for a classic Italian touch
Step-by-step instructions
This creamy rigatoni comes together fast — it’s all about building flavor in one pan.
- Cook the Sausage – Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it apart with a spatula. (That golden color means flavor.)
- Add Garlic and Seasoning – Stir in minced garlic, Italian seasoning, and a pinch of red pepper flakes. Cook 30 seconds until fragrant.
- Deglaze and Simmer – Pour in chicken broth and tomato sauce. Bring to a simmer, scraping any bits from the pan.
- Add the Pasta – Stir in uncooked rigatoni, ensuring it’s submerged. Cover and cook 12–15 minutes, stirring occasionally, until pasta is al dente.
- Make it Creamy – Lower heat and stir in heavy cream. Let simmer 2–3 minutes until sauce thickens and coats the pasta.
- Finish with Spinach – Stir in fresh spinach and cook until just wilted. Season with salt and pepper to taste.
- Serve – Garnish with grated Parmesan and cracked pepper for that final touch.
Quick Reminders:
- Use a deep skillet or Dutch oven for space.
- If sauce thickens too quickly, add more broth.
- Stir gently after adding cream — don’t let it boil.
- Let pasta sit for a few minutes before serving — it thickens beautifully.
Expert tips for success
Every great pasta dish is about layering — seasoning early, balancing acid, and finishing strong.
- Always brown sausage until crisp on the edges.
- Add a splash of reserved pasta water if sauce feels heavy.
- Use rigatoni — its ridges hold the sauce perfectly.
- Taste before serving — adjust salt and pepper last.
- For an elegant twist, top with fresh ricotta or burrata.
- Want extra flavor? Stir in a spoon of pesto before serving.
This dish pairs perfectly with my Garlic Parmesan Chicken Bites or Cajun Alfredo Sauce for a creamy Southern-style combo.
Serving suggestions
This pasta is rich and hearty, but it shines with fresh sides and crisp textures.
- Garlic bread or toasted baguette
- Arugula Pasta Salad for a fresh contrast
- Roasted veggies or asparagus
- Simple caprese salad
- A sprinkle of crushed red pepper for extra heat
It also pairs beautifully with a light starter like Pumpkin Whipped Feta for creamy balance.
Storing and reheating
This pasta keeps its flavor and creaminess when reheated the right way.
How to Store It
- Cool completely before storing.
- Refrigerate in airtight containers for up to 4 days.
- Freeze up to 2 months (omit spinach before freezing for best texture).
How to Reheat It
- Reheat on the stovetop over medium-low heat.
- Add a splash of milk or broth to loosen the sauce.
- Microwave 45 seconds at a time, stirring between bursts.
- Add fresh spinach or cheese before serving.
Even the next day, the sausage flavor deepens — making this one of those recipes that’s even better as leftovers.
Frequently asked Questions
Can I use pre-cooked sausage?
Yes, but brown it briefly in olive oil for flavor before adding the sauce.
Can I make it without cream?
You can substitute with half-and-half or a mix of milk and Parmesan for a lighter version.
Can I use a different pasta?
Absolutely — penne, ziti, or rotini all work well.
Final thoughts
This Creamy Sausage Rigatoni with Spinach is everything you want in a comfort meal — bold, creamy, and packed with Italian flavor. It’s simple enough for a weeknight but impressive enough for guests.
- Brown sausage deeply for rich flavor.
- Stir cream gently to keep it silky.
- Always finish with something fresh — spinach or basil brightens the dish.
It’s hearty, creamy, and made to satisfy — the kind of pasta that’ll have everyone asking for seconds.
Creamy Sausage Rigatoni with Spinach
Ingredients
Equipment
Method
- Heat olive oil in a large skillet. Add sausage and cook until browned, breaking it apart.
- Add garlic, Italian seasoning, and red pepper flakes. Cook until fragrant.
- Pour in chicken broth and tomato sauce. Bring to simmer, scraping up bits.
- Stir in rigatoni. Cover and cook 12–15 minutes until al dente, stirring occasionally.
- Lower heat and stir in heavy cream. Simmer until sauce thickens slightly.
- Add spinach and stir until wilted. Season with salt and pepper. Serve hot.
Nutrition
Notes
- Use turkey or chicken sausage for a lighter version.
- For best texture, do not overcook the spinach.
1 thought on “Creamy Sausage Rigatoni with Spinach | Tomato Pasta Skillet Dinner”