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Italian Sausage Pasta

Italian Sausage Pasta is one of those beloved weeknight meals that delivers big flavor with minimal effort. This dish is perfect whether you're preparing for a quiet dinner at home or cooking for a hungry family. A rustic, soul-satisfying meal that tastes like it came straight from an Italian kitchen is created when perfectly cooked pasta is combined with browned sausage, colorful bell peppers, garlic, and tomato.
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Course: Dinner, Lunch, Main Course, Pasta
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage mild or hot, casings removed if needed
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp dried marjoram
  • ½ tsp freshly ground black pepper
  • ¼ tsp crushed rosemary
  • ¼ tsp dried thyme
  • ¼ tsp crushed red pepper flakes optional for heat
  • 12 oz rigatoni uncooked
  • ¾ cup chicken broth
  • 1½ cups heavy whipping cream
  • ⅔ cup freshly grated Parmesan cheese
  • ⅔ cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups fresh baby spinach
  • Salt to taste

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
Brown the Sausage:
  1. In a large skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove excess grease if necessary.
Add Aromatics & Seasoning:
  1. Add the chopped onion to the skillet and sauté for 3–4 minutes, or until softened. Stir in the garlic, marjoram, black pepper, rosemary, thyme, and red pepper flakes. Cook for another 1–2 minutes until fragrant.
Deglaze & Simmer:
  1. Pour in the chicken broth, stirring to deglaze the pan and loosen any browned bits. Reduce heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Finish the Sauce:
  1. Stir in the Parmesan cheese and sun-dried tomatoes. Let cook for 2 more minutes until the cheese is melted and the sauce is smooth. Add baby spinach and stir until wilted. Season with salt to taste.
Combine & Serve:
  1. Add the cooked rigatoni to the skillet and toss to coat evenly in the sauce. Cook for 1–2 minutes to warm through. Serve immediately with extra Parmesan, if desired.
  2. Enjoy!