Creamy Italian Sausage Rigatoni

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Creamy Italian Sausage Rigatoni brings together savory sausage, tender rigatoni, and a velvety, cream-based sauce that clings to every bite.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: Pasta, Sausage

Servings: Servings

Calories: 687kcal

Boil a pot of salted water for the pasta. Cook according to the package instructions to just shy of al dente (a few minutes less than the package suggests). Reserve 1/4 cup cooking water and drain the pasta.
In a large skillet over medium-high heat, melt together the butter and olive oil. Add the sausage, onions, and mushrooms. Cook until the sausage is browned, about 6 minutes, breaking it up into small pieces as it cooks.
Add the garlic and cook for 30 seconds.
Add the heavy cream. Lower the heat to medium. Stir and simmer for 3-4 minutes.
Add the drained tomatoes, spinach, and Italian seasoning. Cook until the spinach wilts. Season to taste with salt and pepper.
Add the cooked pasta, Parmesan cheese, and pasta water to the skillet. Stir and simmer for a few minutes, until the pasta has thickened.
Serve with additional grated parmesan.

Choose freshly grated Parmesan for this dish. Pre-grated cheese may be a time-saver but has added ingredients that will keep it from melting.
Be sure to cook the rigatoni until just al dente, since it will finish cooking in the sauce, soaking up all that creamy goodness without getting mushy. This usually means cooking the pasta 2-3 minutes less than the package instructs.
Save about 1/2 cup of pasta water before draining. Adding a little to your sauce helps thin it out and creates a silky, smooth texture.