Description
This flavorful Sausage Rigatoni with Spinach is a hearty and satisfying pasta dish combining savory Italian sausage, fresh spinach, and tangy diced tomatoes, all tossed with perfectly cooked rigatoni and finished with a sprinkle of Parmesan cheese. Ready in just 35 minutes, it’s a delicious and easy weeknight dinner that the whole family will love.
Ingredients
Scale
Pastas and Cheese
- 12 oz rigatoni pasta
- 1/2 cup grated Parmesan cheese
Meat and Vegetables
- 1 lb Italian sausage
- 3 cups fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
Others
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain well and set aside.
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the Sausage: Add the Italian sausage to the skillet. Break it up with a spoon and cook until it is thoroughly browned and no longer pink, about 6-8 minutes.
- Add Tomatoes and Spinach: Stir in the diced tomatoes with their juices and fresh spinach. Cook until the spinach wilts and the mixture is heated through, around 3-4 minutes.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat pasta evenly with the sausage, spinach, and tomato sauce mixture.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese has melted and blended into the dish, creating a creamy texture.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve hot immediately and enjoy your delicious sausage rigatoni with spinach.
Notes
- For a spicier dish, use hot Italian sausage instead of mild.
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just thaw and drain excess water before adding.
- To make this dish gluten-free, use gluten-free rigatoni pasta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding a splash of pasta water when combining pasta and sauce can help achieve a smoother sauce consistency.
