Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, sliced
- 2 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and heavy cream, stirring to combine. Simmer for 5 minutes to thicken.
- Stir in chopped spinach and cook until wilted.
- Add cooked pasta to the sauce, tossing to coat evenly.
- Combine with grated Parmesan, season with salt and pepper, and serve hot.
Notes
- Use fresh spinach for best flavor and color.
- Adjust the cream amount to make the sauce richer or lighter.
- Serve with extra Parmesan and fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg