This creamy sausage rigatoni is my go-to for nights when I want something comforting, fast, and impressive with minimal fuss. I first landed on this combination during a hectic weeknight when I had a freezer stash of sausages and pantry pasta. The first time I simmered everything together in one skillet, the sauce developed a warm, savory sweetness from the sausage fat balanced by tomato brightness and a lovely richness from the cream. It quickly became a family favorite: filling, satisfying, and forgiving if you’re juggling homework, meetings, or a slow oven.

The dish sings because of texture contrast—al dente ridged rigatoni that grabs the sauce, slightly caramelized sausage crumbles, and tender folds of wilted spinach. The sauce is creamy without being cloying, thanks to a cup of chicken broth that lightens the heaviness while letting tomato and garlic shine. On busy evenings I make it as written, but I also love to finish it with a good grate of Pecorino or a scattering of lemon zest when I want a brighter finish. This is the sort of recipe you can scale easily, send for leftovers the next day, or turn into a crowd-pleasing casserole with a quick bake.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin for flavor; it helps brown the sausage and build the sauce base. I like California Olive Ranch for consistent quality.
• Italian sausage (15 ounces, crumbled): Pork is traditional; choose mild or hot depending on family preference. Johnsonville or local butcher sausages both work—remove casings and crumble.
• Rigatoni (8 ounces uncooked): Ridged tubes hold the sauce—brands like Barilla or De Cecco cook predictably and maintain texture.
• Chicken broth (1 cup): Use low-sodium such as Swanson to control salt; it stretches the cream and keeps the sauce lighter.
• Heavy cream (1 cup): Adds silkiness—Organic Valley or local dairy will give a clean, rich finish.
• Garlic (4 cloves, minced): Fresh garlic is key; it brightens the tomato-cream base. Press or finely mince for best distribution.
• Italian seasoning or Herbes de Provence (1 teaspoon): A pinch of dried herbs adds depth—oregano and basil notes marry well with tomato.
• Tomato sauce (15 ounces): Any basic marinara or tomato pasta sauce, such as Muir Glen or Rao’s, will provide a consistent tomato backbone.
• Fresh spinach (5 ounces): Adds color, nutrients, and a tender contrast—baby spinach wilts quickly into the sauce.
• Salt and coarsely ground black pepper: Adjust to taste at the end; the sausage may already be seasoned.
• Red pepper flakes (to taste): Optional, for heat—start with 1/4 teaspoon and increase if you like a kick.

Instructions

Heat the oil and brown the sausage: Place a large, high-sided, heavy-bottomed skillet over medium heat and add 1 tablespoon olive oil. Add the sausage (removed from casings and crumbled) and cook about 5 minutes, breaking it up with a wooden spoon until no pink remains and you see some browned bits. These browned bits add flavor—scrape them up before draining off excess fat if necessary. Combine pasta, liquids, and aromatics: To the same skillet add the uncooked rigatoni, 1 cup chicken broth, 1 cup heavy cream, 4 cloves minced garlic, 1 teaspoon Italian seasoning, and 15 ounces tomato sauce. Stir to combine, making sure most pasta pieces are submerged. The pasta will absorb liquid and cook directly in the sauce—this creates a creamy coating. Bring to a simmer and cover: Increase heat to medium and bring the mixture to a gentle boil while stirring to prevent pasta from sticking to the bottom. Once boiling, reduce slightly to maintain a steady simmer, cover with a lid, and cook for 10–15 minutes. Stir every few minutes and check the liquid level—if it’s evaporating too quickly, add a splash of broth. Test for al dente and finish the sauce: Start checking pasta at 10 minutes for doneness; the rigatoni should be tender but still slightly firm at the center. If you want a thicker sauce, continue cooking uncovered for a few minutes, stirring frequently so nothing sticks. The combination of cream and tomato will thicken as some liquid reduces. Add spinach and wilt: Stir in 5 ounces fresh spinach and cook on medium for 1–2 minutes, stirring, until wilted. Alternatively, remove the skillet from heat, place the spinach on top, cover, and let the residual heat wilt the leaves for about 4 minutes—this keeps them bright and tender without overcooking. Season and serve: Mix everything well, remove from heat, and taste. Season with salt, coarsely ground black pepper, and red pepper flakes if desired. Let the skillet rest a minute so the sauce settles, then serve hot with grated cheese, a drizzle of olive oil, or lemon zest if you like.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers or heavy-duty bags and freeze for up to 2 months. Reheat gently on the stovetop over low heat with a splash of chicken broth or water to revive creaminess; microwave in 30-second bursts, stirring between, until heated through. Look for separation in the cream—re-stirring and low heat will reincorporate fats. Avoid reheating too aggressively to keep the spinach from becoming grainy.

Ingredient Substitutions

For a lighter version, swap half-and-half for heavy cream and increase broth by 1/4 cup—sauce will be thinner but still tasty. For a dairy-free adaptation, replace cream with canned coconut milk (full-fat) and use a plant-based sausage; flavor will be slightly tropical, so add extra garlic and basil. For gluten-free, use gluten-free rigatoni and ensure sausage is labeled gluten-free. Swap spinach for kale (remove stems and increase cooking time) for more texture. Use turkey or chicken sausage for lower fat, adjusting seasoning as poultry sausages can be milder.

Serving Suggestions

Serve with a simple green salad dressed in lemon and olive oil to cut the richness. A crisp white wine like Pinot Grigio or a light red like Chianti pairs nicely. Garnish with grated Pecorino Romano, chopped parsley, or a drizzle of high-quality extra-virgin olive oil. For a heartier meal, offer garlic bread or roasted vegetables on the side. This also works well as a family-style skillet placed in the center for communal serving.

Cultural Background

This dish is an Italian-American comfort classic, taking cues from Southern Italian ragùs but simplified into a quick, one-pan meal. The use of cream with tomato sauce is more common in Italian-American kitchens than traditional Italian regional cooking, where cream is used more sparingly. The ridged rigatoni is ideal because it captures the meat and sauce, a practical choice rooted in the Italian tradition of matching pasta shapes to texture and sauce.

Seasonal Adaptations

In spring or summer, swap spinach for a mix of baby arugula and basil added at the end for peppery freshness. In autumn and winter, fold in roasted butternut squash cubes or swap half the spinach for chopped, sautéed Swiss chard for heartier greens. For holiday dinners, use fennel-spiced sausage and finish with toasted pine nuts and a sprinkle of orange zest for festive depth.

Meal Prep Tips

For meal prep, cook as directed but stop slightly shy of your preferred doneness—under-cook the pasta by 30–60 seconds. Portion into microwave-safe containers with a little extra broth tucked in to prevent drying. Reheat covered to retain moisture. You can also make the sauce a day ahead and store separately from the pasta; combine and warm on the stove for 5–7 minutes before serving to retain optimal texture.

This recipe is a reliable, fast, and comforting option whether you’re feeding four hungry family members or prepping for the week. I encourage you to make it your own—swap sausages, tweak herbs, or toss in seasonal vegetables. There’s nothing more satisfying than a skillet that delivers bold flavor with minimal work.