Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, sliced
- 3 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and simmer for 5 minutes to blend flavors.
- Pour in heavy cream, season with salt and pepper, and cook until the sauce thickens slightly, about 3 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Combine cooked rigatoni with the sauce and toss to coat evenly.
- Garnish with fresh basil or parsley before serving.
Notes
- Use spicy Italian sausage for a kick of heat.
- Adjust cream amount for desired richness.
- Serve with grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: easy
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg