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Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat the 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 no longer pink, about 6-8 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving about 1 tablespoon of fat in the skillet.

Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.

Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Return the cooked sausage to the skillet. Add the fresh spinach, a handful at a time, stirring until it wilts completely into the sauce, about 2-3 minutes.

Add the cooked pasta to the skillet with the sauce. Stir in the 1/2 cup of grated Parmesan cheese, black pepper, and kosher salt. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with additional freshly grated Parmesan cheese and ground black pepper.


Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat the 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 no longer pink, about 6-8 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving about 1 tablespoon of fat in the skillet.

Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.

Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Return the cooked sausage to the skillet. Add the fresh spinach, a handful at a time, stirring until it wilts completely into the sauce, about 2-3 minutes.

Add the cooked pasta to the skillet with the sauce. Stir in the 1/2 cup of grated Parmesan cheese, black pepper, and kosher salt. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with additional freshly grated Parmesan cheese and ground black pepper.
