One-Pan Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Items
01 -
1 teaspoon mixed dry herbs (Italian blend or similar)
02 -
1 cup smooth tomato sauce or marinara
03 -
5 oz spinach leaves, fresh
04 -
Salt and freshly cracked black pepper as needed
05 -
15 oz sausage, crumbled
06 -
8 oz dry rigatoni pasta
07 -
1 tablespoon olive oil for cooking
08 -
1 cup heavy whipping cream
09 -
15 oz chicken broth or stock
10 -
4 cloves garlic, chopped finely
11 -
Add red chili flakes to your taste (optional)
# Instructions:
01 -
Drizzle olive oil into a roomy skillet and warm it over medium heat. Toss in the crumbled sausage, cooking it for roughly 5 minutes until the pink is all gone. Keep stirring and breaking it up as it cooks. Get rid of extra grease before moving on.
02 -
In the same pan with the browned sausage, drop in the dry rigatoni, chicken stock, creamy heavy cream, finely chopped garlic, herb mix, and tomato sauce. Give it all a gentle blend so the flavors combine.
03 -
Turn the heat to medium and wait until it gently boils. Pop a lid on it and let it simmer for 10–15 minutes. Stir it often so nothing sticks to the bottom. Stop once the noodles feel just right (al dente) and the sauce gets thicker.
04 -
Throw spinach leaves into the skillet, stirring until they soften up. This might take about 2 minutes. Or, you can cover the pan after adding spinach and let it rest for around 4 minutes—it’ll soften using the leftover heat.
05 -
Sprinkle salt, black pepper, and chili flakes (if using) to suit your taste. Keep in mind that sausage can already be salty. If the sauce feels too thin, cook it a couple more minutes to thicken.
# Notes:
01 -
This single-pan dish is a great option when time is tight—you can have it ready in half an hour!
02 -
All elements come together in one pan, cutting down on cleanup and locking in flavors.
03 -
To see detailed photos of every stage, head to the main post.