Italian Sausage Pasta is a rich, hearty dish that combines savory sausage, aromatic herbs, and a creamy Parmesan sauce with tender rigatoni. Packed with vibrant sun-dried tomatoes and fresh spinach, this recipe offers a perfect balance of flavors and textures. It’s an easy-to-make one-skillet dish that feels indulgent yet comforting, ideal for weeknight dinners or casual gatherings.
The star of this dish, Italian sausage, is paired with a medley of herbs and a luscious cream sauce that clings beautifully to the pasta. The addition of sun-dried tomatoes adds a burst of tangy sweetness, while baby spinach lends a pop of color and freshness. Each bite is a symphony of bold flavors that will leave everyone asking for seconds.
Why You’ll Love This Recipe
• Rich and Creamy: A velvety Parmesan sauce perfectly coats the pasta and sausage.
• Quick and Easy: A flavorful meal ready in under an hour.
• Customizable: Swap rigatoni for your favorite pasta shape or add more veggies like mushrooms or zucchini.
Ingredients
• 1 lb. Italian sausage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried marjoram
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed rosemary
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon red pepper flakes
• 12 ounces uncooked rigatoni
• ½ cup low-sodium chicken broth
• 1¼ cups heavy cream
• ⅔ cup freshly grated Parmesan cheese
• ⅔ cup sun-dried tomatoes, julienne-cut, packed in oil and drained
• 4–5 cups baby spinach
• Salt, to taste
Instructions
Step 1: Cook the Sausage and Onions
1. Heat a large skillet over medium heat. Add the Italian sausage and cook for 3–4 minutes.
2. Add the chopped onion and continue cooking until the sausage is browned and the onions are soft, about 5–7 minutes.
3. Reduce the heat to low and stir in the garlic, marjoram, black pepper, rosemary, thyme, and red pepper flakes. Cook for 1 minute while stirring constantly to bloom the spices.
4. Remove the sausage mixture from the skillet, plate it, and cover with foil to keep warm.
Step 2: Cook the Pasta
1. While the sausage is cooking, bring a large pot of salted water to a boil.
2. Cook the rigatoni according to the package directions until al dente. Drain well and set aside.
Step 3: Prepare the Sauce
1. Return the skillet to medium heat and add the chicken broth. Use a wooden spoon to deglaze the pan, scraping up the browned bits.
2. Stir in the heavy cream and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it reduce by half, about 5 minutes.
Step 4: Combine and Finish
1. Turn the heat to low and stir in the Parmesan cheese, sun-dried tomatoes, and spinach. Cook until the cheese is melted and the spinach is wilted, about 2–3 minutes.
2. Return the sausage mixture and cooked pasta to the skillet. Toss everything together until well coated in the sauce.
3. Season with salt and additional black pepper to taste.
Step 5: Serve
1. Heat the pasta dish over low heat for a few minutes to ensure it is warmed through.
2. Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.
Tips for Success
• Fresh Parmesan: Use freshly grated Parmesan for the best flavor and a smoother sauce.
• Deglazing the Pan: Don’t skip this step—it adds depth of flavor by incorporating the browned bits into the sauce.
• Customization: Feel free to add your favorite vegetables or swap spinach for kale or arugula.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce.
• Freezing: This dish is best enjoyed fresh, as the cream sauce may separate when frozen.
Italian Sausage Pasta is a restaurant-quality dish you can make at home with ease. With its comforting flavors and creamy texture, this recipe is sure to become a family favorite. Serve it with crusty bread or a fresh salad for a complete meal. Enjoy! 🍝✨
