Description
Creamy Italian Sausage Pasta is a rich and flavorful dish featuring tender rigatoni pasta tossed in a velvety sauce made from browned mild Italian sausage, aromatic onions, garlic, sun-dried tomatoes, and creamy parmesan-infused heavy cream. Enhanced with baby spinach for a touch of freshness and garnished with parsley, this comforting meal comes together in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- ¾ pound rigatoni pasta
- Salt, for pasta water
Sausage Mixture
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Sauce
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, oil drained from an 8.5-ounce jar)
- 1½ cups shredded parmesan cheese
Vegetables & Garnish
- 3 cups lightly packed baby spinach (from a 5-ounce container)
- Chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 9-11 minutes until al dente or according to package directions. Drain and set aside while you proceed with the rest of the recipe.
- Brown the Sausage and Aromatics: Heat a large 12-inch skillet over medium-high heat. Add the olive oil, then the mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to absorb the excess grease. Discard the paper towels before returning the sausage to the skillet.
- Make the Roux: Reduce the heat to medium-low and add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour, stirring constantly until the mixture is fully absorbed and has turned a light golden brown, about 1 minute.
- Add Liquids and Tomatoes: Slowly whisk in the chicken broth to avoid lumps. Next, whisk in the heavy cream followed by the drained julienned sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until the sauce thickens and reduces by half, stirring frequently to prevent clumping or burning.
- Incorporate Cheese and Spinach: Gradually stir in the shredded parmesan cheese until fully melted and incorporated. Then, add the baby spinach, stirring until the leaves are completely wilted within the sauce.
- Combine Pasta and Sausage: Add the reserved sausage mixture and drained rigatoni pasta back into the skillet. Stir thoroughly to ensure the pasta is evenly coated with the creamy sauce.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top before serving to add a fresh, herbaceous note.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use freshly grated parmesan cheese for the best melt and flavor.
- If you prefer a lighter option, substitute half-and-half or milk for the heavy cream but expect a slightly thinner sauce.
- This recipe can be made gluten-free by using gluten-free pasta and a gluten-free flour alternative for the roux.
- Make sure to drain the sun-dried tomatoes well to avoid excess oil in the dish.
