Ingredients
Scale
- 400g rigatoni pasta
- 300g Italian sausage, casing removed
- 3 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup diced tomatoes or tomato sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes or tomato sauce, and cook for 3-4 minutes.
- Pour in heavy cream and simmer until slightly thickened, about 5 minutes.
- Add chopped spinach and cook until wilted. Season with salt and pepper.
- Combine the cooked rigatoni with the sauce and toss to coat evenly.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- You can substitute sausage with chicken or turkey for a leaner option.
- Adjust the cream amount for a thicker or lighter sauce.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains dairy and meat
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg