Sausage Rigatoni
Easy one pot recipe - Creamy Sausage Rigatoni – tender pasta simmered in a creamy tomato sauce with Italian sausage. Great weeknight meal loaded with comfort - ready in 30 minutes!
Servings: 4
Calories:
Equipment
- large deep skillet or pot
Ingredients
- 1 tablespoon olive oil
- 1 pound italian sausage mild or spicy removed from casing
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup dry red wine cabernet, merlot or pinot noir
- 15 ounce can crushed tomatoes
- 15 ounce3 can diced tomatoes
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 8 ounces rigatoni uncooked
- 1 1/2 teaspoons dry italian seasoning
- 1/4 cup freshly grated parmesan cheese + more for serving
- 4 ounces fresh spinach (optional) - remove stems and rough chop
Instructions
- Heat olive oil in a large skillet or dutch oven over medium heat to medium-high heat. Crumble sausage in and when it’s almost finished cooking, add minced garlic and continue cooking another minute or so until sausage is no longer pink.
- Reduce heat to low, add tomato paste and wine to the cooked sausage. Simmer 2-3 minutes letting the wine reduce.
- Pour in crushed tomatoes, diced tomatoes, chicken stock and heavy cream. Add uncooked pasta and Italian seasoning.
- Stir well to combine then bring to a boil. Cover and simmer 8-10 minutes over medium to medium-low heat stirring frequently so the pasta doesn’t stick to the bottom of the skillet.
- Stir in parmesan cheese and (optional) fresh spinach. Continue cooking 1-2 minutes or until spinach is wilted and the pasta is al dente. Taste and if you needed add a pinch of salt. Eat right away.