Description
A hearty and flavorful Sausage Rigatoni with Spinach recipe that combines savory Italian sausage, fresh spinach, and tender rigatoni pasta in a rich tomato sauce, topped with melted Parmesan cheese. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Meat and Vegetables
- 1 lb Italian sausage
- 3 cups fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
Canned Goods
- 1 can diced tomatoes (14 oz)
Dairy
- 1/2 cup grated Parmesan cheese
Oils and Seasonings
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until it is browned and cooked through, approximately 6-8 minutes.
- Add Tomatoes and Spinach: Stir in the diced tomatoes with their juices and fresh spinach leaves. Cook for 3-4 minutes until the spinach wilts and the mixture is heated through.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and gently toss everything together to evenly coat the pasta with the sausage and tomato mixture.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until it melts into the sauce, creating a creamy consistency.
- Season and Serve: Taste the dish and season with salt and freshly ground black pepper as desired. Serve hot for a satisfying meal.
Notes
- You can use either sweet or spicy Italian sausage depending on your preferred heat level.
- For a richer sauce, add a splash of heavy cream before adding the Parmesan cheese.
- Fresh spinach can be substituted with frozen spinach—just be sure to thaw and drain it well.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- To make it gluten-free, substitute rigatoni with a gluten-free pasta variety.
