This creamy sausage rigatoni has been our go-to quick dinner when the week runs away from us and everyone needs something comforting on the table fast. I first put this together one rainy evening when I had a package of Italian sausage and a craving for something saucy and satisfying. The method is wonderfully simple: brown crumbled sausage, add uncooked rigatoni and a balance of chicken broth, heavy cream, and tomato sauce, then let the pasta cook right in the sauce. In about 30 minutes you have tender pasta with a sauce that clings to each rigatoni tube, flecked with wilted spinach for freshness.

What makes this recipe special is the texture contrast and the honest, approachable flavors. The sausage brings savory depth and a bit of spice depending on which variety you choose, the cream smooths the acidity of the tomato sauce, and the rigatoni holds pockets of sauce in its ridges and hollow centers. It’s the kind of dish that earns seconds at my table and disappears fast when guests are over. I love that it’s a one-pan meal with minimal cleanup and flexible enough for substitutions while still delivering the kind of cozy, home-cooked satisfaction that becomes a repeat favorite.

Ingredients

• Olive oil (1 tablespoon): A neutral, fruity extra-virgin olive oil works well. It sautés the sausage and carries the garlic flavor without burning; I prefer California or Spanish brands for a light finish.
• Italian sausage (15 oz), crumbled: Use sweet or spicy pork sausage depending on heat preference; if using links, remove casings and crumble. Quality brands like Johnsonville or local butcher sausage give better texture.
• Rigatoni (8 oz uncooked): Ridged, tube-shaped pasta holds the sauce in and around each piece. Look for semolina durum brands for firm bite when cooked al dente.
• Chicken broth (1 cup): Adds savory liquid to cook the pasta; low-sodium chicken stock lets you control final seasoning. If needed, substitute vegetable stock for a lighter flavor.
• Heavy cream (1 cup): Creates the rich, silky texture that tames tomato acidity. For a lighter version, use half-and-half but expect a thinner finish.
• Garlic (4 cloves, minced): Fresh garlic is essential for bright aromatics. Mince finely to distribute flavor evenly through the sauce.
• Italian seasoning (1 teaspoon): Or Herbs de Provence as an alternative; dried oregano, basil, and thyme blend nicely to round out the sauce profile.
• Tomato sauce (15 oz jar): A good-quality marinara or tomato pasta sauce; choose one with basil or garlic if you want an extra flavor boost.
• Fresh spinach (5 oz): Adds color, vitamins, and a fresh counterpoint to the richness. Baby spinach wilts quickly and integrates seamlessly.
• Salt and coarse black pepper: Finish to taste at the end; coarse pepper gives a pleasing bite.
• Red pepper flakes (optional): For heat; add sparingly if you used sweet sausage and want a chili kick.

Instructions

Heat the oil and brown the sausage: Warm 1 tablespoon of olive oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add crumbled Italian sausage and cook for about 5 minutes, breaking it apart with a spatula until fully cooked and lightly browned. Drain excess grease or blot with paper towel to avoid a greasy sauce. Add pasta and liquids: To the cooked sausage, add the uncooked rigatoni, 1 cup chicken broth, 1 cup heavy cream, 4 cloves minced garlic, 1 teaspoon Italian seasoning, and 15 ounces tomato sauce. Stir to combine so pasta is submerged and liquids are evenly distributed, scraping any browned bits from the pan for extra flavor. Bring to a boil and simmer covered: Increase heat to bring the mixture to a gentle boil, then reduce to a medium simmer and cover with a tight-fitting lid. Cook for about 10 to 15 minutes, checking after 10 minutes. Stir frequently — every 2 to 3 minutes — to prevent sticking and ensure even cooking. Look for the pasta to be tender but with a slight bite (al dente). Wilt the spinach: Once the rigatoni is al dente, add 5 ounces fresh spinach and stir on medium heat for 1 to 2 minutes until wilted. Alternatively, remove the skillet from the heat, place spinach on top, cover, and let residual heat wilt for about 4 minutes before stirring in. Adjust thickness and season: If you prefer a thicker sauce, simmer uncovered for a few extra minutes, stirring to prevent scorching. Season with salt, freshly ground coarse black pepper, and red pepper flakes to taste. Mix thoroughly and remove from heat; serve immediately while warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in freezer-safe containers for up to three months; thaw overnight in the fridge before reheating. When reheating, warm gently over low heat with a splash of chicken broth or water to revive the sauce’s silky texture and prevent separation. Avoid microwaving on high for extended periods as heavy cream can split; stir halfway through reheating for even warmth. Use glass or BPA-free plastic containers to retain flavor and prevent odor absorption.

Ingredient Substitutions

For a lighter option, swap the heavy cream for half-and-half or stir in 1 cup of evaporated milk blended with 2 tablespoons of cornstarch to mimic creaminess. Use turkey or chicken sausage if you prefer leaner meat, or replace the pork with a plant-based sausage to make a vegetarian-friendly version if you also swap the cream for a dairy-free alternative like full-fat coconut milk — note this will add a subtle coconut tone. For gluten-free, use a gluten-free rigatoni and check sausage labels for fillers. Swap spinach with kale, arugula, or chard, but allow tougher greens to steam a bit longer to soften.

Serving Suggestions

Serve the rigatoni hot with a dusting of freshly grated Parmesan or Pecorino Romano and a sprinkle of crushed red pepper for crunch. Pair with a crisp green salad dressed in lemon vinaigrette or roasted vegetables for balance. A glass of medium-bodied red wine such as Chianti or a bright rosé complements the tomato-cream richness. Garnish with torn basil leaves or a drizzle of extra-virgin olive oil for a restaurant-style finish. For casual family meals, serve it with garlic bread or a simple garlic-rubbed baguette to sop up any remaining sauce.

Cultural Background

This dish sits at the comfortable intersection of Italian and Italian-American home cooking — taking traditional components like tomato sauce, pasta, and sausage and marrying them with cream for a silky texture more commonly seen in American adaptations. While classic Italian regions might reserve cream for certain dishes, Italian-American kitchens often embraced cream to create richer, more indulgent sauces that became staples in family cooking. Rigatoni itself, with its ridges and tubes, comes from Central and Southern Italy and is prized for trapping hearty sauces.

Seasonal Adaptations

In winter, bulk up the dish with roasted root vegetables or replace spinach with chopped, cooked kale for extra heartiness. In spring or summer, add halved cherry tomatoes and a handful of fresh basil at the end for brightness. For holiday variations, use fennel-seed-spiced sausage or add roasted red peppers and olives for a celebratory twist. Adjust the ratio of tomato sauce to cream to lean into a lighter or richer profile depending on the season and appetite.

Meal Prep Tips

Make a double batch and freeze individual portions for quick weekday lunches. To pack for work, cool completely before sealing into microwave-safe containers and include a small squeeze bottle of extra broth for reviving the sauce. For batch prep, hold the spinach separate and stir in fresh when reheating to maintain color and texture. If preparing ahead for guests, cook the pasta until just shy of al dente so it holds structure during reheating and serving.

This creamy sausage rigatoni is a reliable, comforting dinner that’s flexible enough to suit weeknights, casual gatherings, or scaled-up weekend meals. Make it your own with different sausage varieties, greens, or heat levels — and enjoy the simplicity of a one-pan dinner that doesn’t skimp on flavor.