Looking for a weeknight dinner that’s hearty, comforting, and on the table in just 30 minutes? This One-Pot Creamy Sausage Rigatoni is the answer. With Italian sausage, rigatoni pasta, a rich tomato-cream sauce, and fresh spinach, this dish tastes like restaurant-quality Italian comfort food but comes together easily in one pan at home.
1 tablespoon olive oil
15 oz Italian sausage, crumbled
8 oz rigatoni pasta (uncooked)
1 cup chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon Italian seasoning (or Herbs de Provence)
15 oz tomato sauce (marinara or tomato pasta sauce)
5 oz fresh spinach
Salt and coarsely ground black pepper, to taste
Red pepper flakes, to taste
Cook the Sausage
Heat olive oil in a large deep skillet over medium heat. Add sausage and cook for 5 minutes, crumbling it as it cooks, until fully browned. Drain excess grease.
Add Pasta & Sauce Base
To the skillet, add rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce. Stir well.
Cook the Pasta
Bring mixture to a boil, then reduce to medium heat. Cover and cook for 10–15 minutes, stirring often, until rigatoni is al dente and the sauce is thickened.
Add Spinach
Stir in spinach and cook 2–3 minutes until wilted. (Alternatively, cover pan off-heat for 4 minutes to let spinach wilt gently.)
Finish & Serve
Season with salt, pepper, and red pepper flakes. Serve hot, topped with Parmesan if desired.
Use quality sausage: Mild or spicy Italian sausage both work—pick the one that matches your taste.
Keep it creamy: For a lighter sauce, swap half the heavy cream with half-and-half.
Spinach substitute: Try kale or arugula for a slightly different flavor and texture.
Extra cheesy: Stir in some freshly grated Parmesan before serving.