Creamy Tomato Pasta with Spinach and Italian Sausage
Creamy Tomato Pasta with Spinach and Italian Sausage
Ingredients
For the Pasta and Sausage
- 12 ounces rigatoni
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
For the Creamy Tomato Sauce
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, heavy cream, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 5
Stir in the fresh spinach, cooking until it wilts into the sauce, about 2-3 minutes. Add the cooked and drained rigatoni to the skillet with the sauce. Toss to coat evenly.
⏱️ 3 min
- 6
Gradually add about 1/2 cup of the reserved pasta water, or more as needed, to achieve your desired sauce consistency. Stir in the grated Parmesan cheese and chopped fresh basil. Taste and adjust seasonings if necessary.
⏱️ 3 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Spinach and Italian Sausage
Ingredients
For the Pasta and Sausage
- 12 ounces rigatoni
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
For the Creamy Tomato Sauce
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
⏱️ 5 min - 4
Pour in the crushed tomatoes, heavy cream, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 5
Stir in the fresh spinach, cooking until it wilts into the sauce, about 2-3 minutes. Add the cooked and drained rigatoni to the skillet with the sauce. Toss to coat evenly.
⏱️ 3 min - 6
Gradually add about 1/2 cup of the reserved pasta water, or more as needed, to achieve your desired sauce consistency. Stir in the grated Parmesan cheese and chopped fresh basil. Taste and adjust seasonings if necessary.
⏱️ 3 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min