Italian Sausage Pasta

Craving something Italian for dinner but tired of the usual lasagna and tuna pasta bakes? Why not try something new, like this rigatoni and Italian sausage dish with spinach and sun-dried tomatoes, in a creamy parmesan garlic sauce? It’s sure to be a hit!

This makes a delicious midweek dinner and it’s super-easy to prepare. It’s a simple, no-nonsense pasta dish that you can customize to your liking, perhaps trying another kind of pasta, different vegetables or a different type of cheese. You can even sub ground beef or ground turkey to change the flavor.

You will find this Italian sausage rigatoni recipe to be perfectly satisfying just as it is, but you can add plain or cheesy garlic bread, a fresh salad or any other side dishes you like if you have company coming over and you’re all out to impress!

Why You’ll Love the Recipe

This recipe is so easy to make and it’s also really creamy and indulgent. You’re going to love all the amazing flavors in every mouthful of this.

How to Serve It

Enjoy this hot, paired with some garlic bread or a salad if you like. 

Storage Instructions

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions

You can use another kind of pasta, such as shells, cavatappi, penne, or rotini. 

Ingredients needed:

• Italian sausage
• Minced garlic cloves
• Onion
• Black pepper
• Dried marjoram
• Dried thyme
• Dried rosemary
• Red pepper flakes
• Chicken broth
• Uncooked rigatoni pasta
• Julienne-cut sun-dried tomatoes
• Shredded parmesan cheese
• Heavy whipping cream
• Baby spinach
• Salt, to taste

How to make Italian Sausage Pasta:

Cook the pasta, following the directions on the package, and then drain well.

Meanwhile, brown the sausage in a skillet for 4 minutes.

Add the onion and cook until the sausage is browned.

Turn down the heat and stir in the garlic, rosemary, marjoram, thyme, black pepper, and red pepper flakes.

Cook for a minute, stirring all the time, then transfer into a bowl and cover with foil.

Add the chicken broth to the skillet and scrape up all the stuck-on bits from the bottom using a wooden spoon.

Now add the cream, bring to a boil and let it simmer and reduce by 50% (this takes about 20 minutes).

Turn the heat right down and stir in the sun-dried tomatoes, spinach and parmesan.

Cook until the spinach has wilted.

Add the drained pasta and meat mixture into the skillet, stirring to coat.

Add salt and pepper to taste and, when heated through, serve hot.

This delicious creamy pasta recipe is perfect for a midweek dinner, a lazy weekend or even, when paired with side dishes, a dinner party. It’s always impressive and delicious.

Can You Make It Ahead?

You could, but it’s much better served fresh.

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