Creamy Sausage Rigatoni Pot (Print Version)

Toss together rigatoni, Italian sausage, and spinach in a creamy, flavorful tomato sauce for a fast and simple one-pan dish.

# Ingredients:

→ Base

01 - 8 ounces of rigatoni, uncooked
02 - 15 ounces of crumbled Italian sausage
03 - 1 tablespoon of olive oil

→ Sauce

04 - 1 cup of heavy cream
05 - 1 cup of chicken stock
06 - 15 ounces of marinara or tomato sauce
07 - 4 minced garlic cloves

→ Seasonings & Add-ins

08 - 5 ounces of fresh spinach
09 - 1 teaspoon of Italian herb mix or Herbs de Provence
10 - A sprinkle of red pepper flakes
11 - Salt and black pepper, adjusted to taste

# Steps:

01 - Warm up the oil in a big skillet, then cook the crumbled sausage for around 5 minutes until browned. Get rid of extra grease.
02 - Toss in the rigatoni, chicken stock, creamy liquid, garlic, herbs, and marinara. Let it start boiling.
03 - Cover the skillet and let it simmer for 10-15 minutes, stirring often so the pasta doesn't stick. Cook until the pasta's just right.
04 - Add the spinach, stirring it until it softens. You can also cover the skillet, off heat, to let it wilt. Adjust the seasoning.

# Helpful Notes:

01 - All-in-one dish you can serve in half an hour
02 - Taste before adding salt, as sausage has its own salt content
03 - Let it cook a little longer if you like a thicker sauce

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