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- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 1 can (14 oz) diced tomatoes These main ingredients are key to a tasty dish. Rigatoni holds sauce well, while Italian sausage adds great flavor. Diced tomatoes bring moisture and a nice balance. - 2 cups chicken broth - 1 cup heavy cream - 1 cup fresh spinach, chopped Chicken broth adds depth to the sauce. Heavy cream makes it rich and smooth. Fresh spinach gives color and nutrients to the dish. - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - ½ cup freshly grated Parmesan cheese - Fresh basil leaves for garnish Seasoning enhances the flavors. Red pepper flakes can add heat if you like spice. Grated Parmesan adds a cheesy touch, while basil leaves brighten the dish. Start by heating a large skillet over medium heat. Add one tablespoon of olive oil. Once the oil is hot, add one pound of Italian sausage. Break the sausage apart with a spatula. Cook it for about 6-8 minutes until it is nicely browned and cooked through. The sausage should not be pink inside. Next, add one medium diced onion and three cloves of minced garlic to the pan. Stir them in well. Sauté for about 3-4 minutes. You want the onion to become soft and fragrant. This mixture adds great flavor to your dish. Now, it’s time to bring in the juicy goodness. Stir in one can of diced tomatoes, including their juices. Add two cups of chicken broth as well. Sprinkle in one teaspoon of Italian seasoning. Increase the heat to bring everything to a boil. The bubbling will help mix the flavors well. When the mixture is boiling, carefully add 12 ounces of rigatoni pasta. Make sure the pasta is fully submerged in the liquid. Lower the heat to a gentle simmer. Cover your pan with a lid. Cook for about 12-15 minutes. Stir occasionally to keep the pasta from sticking. You want the rigatoni to be al dente, which means it should be firm but cooked. Once your pasta is cooked, lower the heat again. Add one cup of heavy cream and one cup of chopped fresh spinach. Mix everything together well. Allow the cream to warm without boiling. This will create a rich and creamy sauce. Finally, season with salt and black pepper to taste. If you like heat, add a pinch of red pepper flakes. Gradually stir in half a cup of freshly grated Parmesan cheese. This will melt and make your dish even creamier. Let the dish sit for a few minutes before serving. This helps it thicken up a bit. Enjoy your one-pan creamy sausage rigatoni! - Ideal pasta cooking time: Cook the rigatoni for 12-15 minutes. Stir occasionally to avoid sticking. Check for al dente texture. This means the pasta should be firm but not hard. - Adjusting thickness of sauce: If the sauce is too thin, let it simmer longer. This helps it thicken. If it's too thick, add a splash of chicken broth or water. Stir until you reach your desired consistency. - Suggested spices and herbs: To boost flavor, try adding oregano or thyme. Fresh herbs like parsley also work well. If you like heat, add more red pepper flakes. - Cheese variations: While Parmesan is great, you can also use Pecorino Romano or mozzarella. Each cheese adds a unique flavor. Experiment to find what you like best! - Best types of pans to use: A large skillet or frying pan is best. Look for one with high sides to prevent spills. Non-stick pans help with easy cleanup. - Essential utensils: A wooden spoon is perfect for stirring. Use a spatula to break the sausage apart while cooking. A measuring cup is also handy for liquids. {{image_4}} You can easily switch out the sausage. Chicken or turkey works well too. Just cook the meat until it’s golden brown. For a vegetarian twist, use plant-based sausage. This keeps the dish hearty without meat. You can also add beans for protein. If you need gluten-free pasta, there are many options. Look for brown rice or chickpea pasta. Both offer a nice texture. For dairy-free cream, use coconut milk or cashew cream. These alternatives help maintain creaminess without dairy. You can make this dish even better by adding veggies. Bell peppers, zucchini, or mushrooms add great taste and color. You might also mix in kale or broccoli for extra nutrients. Different cheeses can change the flavor too. Try mozzarella for a melty finish, or goat cheese for a tangy kick. To keep your One-Pan Creamy Sausage Rigatoni fresh, use an airtight container. Make sure it seals well. Store it in the fridge for up to three days. The sooner you eat it, the better the taste. If you plan to eat it later, consider freezing it. When you're ready to eat your leftovers, the best way to reheat them is on the stove. Heat the rigatoni in a skillet over low heat. Stir it gently to avoid sticking. If it looks thick, add a splash of chicken broth or water. This keeps the sauce creamy. You can also use the microwave, but be careful not to overheat it. To freeze your dish, let it cool completely first. Then, place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove, adding some cream or broth to restore that creamy texture. One-Pan Creamy Sausage Rigatoni lasts about three to four days in the fridge. Make sure to store it in an airtight container to keep it fresh. When you are ready to eat, just reheat it on the stove or in the microwave. Yes, you can use different pasta shapes! Penne or fusilli works well. If you choose a smaller pasta, reduce the cooking time by a few minutes. Always check for al dente texture before serving. Heavy cream gives a rich and creamy texture, but it’s not required. You can use half-and-half for a lighter option. For a dairy-free choice, try coconut cream or a nut-based cream. Adjust the quantity based on how creamy you want the dish. This blog post covers how to make a delicious One-Pan Creamy Sausage Rigatoni. We explored main ingredients, including rigatoni pasta, sausage, and diced tomatoes. I shared tips on cooking, storage, and easy variations. You can adapt this recipe to fit your taste and needs. Enjoying comfort food shouldn’t be hard. With these steps, you can create a satisfying dish. Dive into your kitchen and impress yourself with this meal!

One-Pan Creamy Sausage Rigatoni

Indulge in the deliciousness of One-Pan Creamy Sausage Rigatoni! This simple and flavorful recipe combines rigatoni pasta, savory Italian sausage, and rich cream for a comforting dinner that’s ready in just 30 minutes. With just one pan to clean, it’s perfect for busy weeknights. Discover the step-by-step instructions and tips for the ultimate creamy pasta dish. Click to explore this recipe and elevate your mealtime!
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Ingredients
  

12 oz rigatoni pasta

1 lb Italian sausage (choose between mild or spicy; casing removed)

1 medium onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes (including juices)

2 cups chicken broth

1 cup heavy cream

1 cup fresh spinach, chopped

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional, based on heat preference)

Salt and black pepper to taste

½ cup freshly grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large skillet or frying pan, drizzle a tablespoon of olive oil over medium heat. Once hot, add the Italian sausage, using a spatula to break it apart. Cook for about 6-8 minutes, or until the sausage is well browned and cooked through.

    After browning the sausage, incorporate the diced onion and minced garlic into the pan. Sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

      Stir in the entire can of diced tomatoes along with their juices, the chicken broth, and the Italian seasoning. Increase the heat to bring the mixture to a vigorous boil.

        Once boiling, carefully add the rigatoni pasta to the pan. Ensure that the pasta is fully submerged in the bubbling liquid. Lower the heat to a gentle simmer, then cover the pan with a lid. Cook for approximately 12-15 minutes, stirring occasionally, until the pasta reaches an al dente texture.

          When the pasta is cooked to your liking, reduce the heat to low. Add the heavy cream and chopped spinach, mixing thoroughly. Allow the cream to warm through while stirring until everything is well combined.

            Season the dish with salt, black pepper, and red pepper flakes (if desired) to taste. Gradually sprinkle in the grated Parmesan cheese, stirring until it melts, creating a rich and creamy sauce.

              Remove the pan from heat and let the dish rest for a few minutes to allow it to thicken slightly before serving.

                Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4-6

                  - Presentation Tips: For a rustic and inviting presentation, serve the creamy sausage rigatoni directly from the pan. Garnish with fresh basil leaves for a pop of color and a sprinkle of additional grated Parmesan cheese on top. Consider pairing the dish with a crisp side salad and crusty bread for a well-rounded meal!