Description
This One Pot Sausage Rigatoni is a hearty and creamy Italian-inspired pasta dish combining flavorful ground Italian sausage, tender rigatoni, and fresh baby spinach all cooked together in one pot for a convenient and delicious meal perfect for weeknights.
Ingredients
Scale
Meat and Produce
- 1 pound Italian sausage, ground
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 oz bag of baby spinach
Pantry Items
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- 28 ounce can kitchen ready ground peeled tomatoes (Pastene)
- 1 ½ cups water
- 8 ounces rigatoni pasta
Dairy
- ¾ cup heavy cream
Instructions
- Cook the Sausage: Heat a large pot over medium-high heat. Add the Italian sausage to the hot pot and crumble while cooking. Cook for 4 to 5 minutes until the sausage is partially cooked but still slightly pink inside.
- Sauté the Onions: Add the diced onions to the pot with the sausage. Stir to combine and cook for 3 to 4 minutes until the onions have softened slightly, releasing their aroma.
- Add Garlic and Seasoning: Mix in the minced garlic, dried basil, and kosher salt. Continue cooking for 1 minute, allowing the garlic to become fragrant but not browned.
- Combine Tomatoes, Pasta, and Water: Pour in the canned ground peeled tomatoes, add the rigatoni pasta, and 1 ½ cups of water. Stir well to combine all ingredients evenly. Let the mixture cook uncovered for 13 to 15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened.
- Finish with Cream and Spinach: When the rigatoni is cooked to al dente, stir in the heavy cream. Then slowly add the baby spinach, mixing it gently as it wilts down and incorporates into the sauce. Once the spinach has fully wilted, remove the pot from the heat.
- Serve: Serve immediately, optionally garnishing with fresh basil leaves and freshly grated Parmesan cheese for added flavor.
Notes
- Be sure to stir frequently during pasta cooking to prevent the rigatoni from sticking to the bottom of the pot.
- If you prefer a spicier dish, consider using spicy Italian sausage or adding crushed red pepper flakes with the garlic.
- This recipe is convenient as it cooks all components in one pot, reducing cleanup time.
- For a lighter version, substitute the heavy cream with half-and-half or omit it completely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
