Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cherry tomatoes and cook until they soften, about 2 minutes.
- Pour in heavy cream, and bring to a simmer. Add grated Parmesan cheese and mix until melted and sauce thickens.
- Add cooked rigatoni and chopped spinach to the sauce. Toss to coat evenly and cook for another 2 minutes until spinach wilts.
- Season with salt and pepper, then serve hot garnished with additional Parmesan if desired.
Notes
- Adjust sausage seasoning to taste; try adding red pepper flakes for spice.
- Use full-fat cream for extra richness or substitute with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg