This creamy sausage rigatoni is one of those dishes I turn to when the week has been busy and the fridge demands something comforting but uncomplicated. I discovered this combination while trying to use pantry odds and ends on a rainy evening — the result was a silky tomato-cream sauce that clings to hollow rigatoni, studded with crumbled Italian sausage and brightened by fresh spinach. It quickly earned a permanent place in my rotation because it delivers big, familiar flavors in very little time.

What I love most is the texture contrast: the slightly chewy rigatoni tubes that trap the sauce, the tender sausage that gives savory depth, and the soft, wilted spinach adding freshness and color. This is a one-pan method that keeps cleanup easy and lets you coax maximum flavor by cooking the pasta directly in the sauce so each bite is luscious. It’s the kind of dinner that works for a cozy night in, an informal get-together, or a make-ahead lunch—everybody in my family asks for seconds.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for flavor; it helps brown the sausage and keeps the pan from sticking. A good brand I reach for is Colavita or California Olive Ranch.
• Italian sausage (15 ounces, crumbled): Choose sweet or hot pork sausage depending on your spice preference — I often use mild pork sausage for family meals and add red pepper flakes at the table.
• Rigatoni (8 ounces, uncooked): The wide tubes are perfect for catching the sauce; any tube-shaped pasta like penne or ziti will work if you don’t have rigatoni.
• Chicken broth (1 cup): Low-sodium broth allows you to control seasoning; if you only have regular broth, taste before adding salt.
• Heavy cream (1 cup): Adds luxurious body and sheen; if you want a lighter version, substitute half-and-half but expect a thinner sauce.
• Garlic (4 cloves, minced): Fresh garlic gives the best aromatic lift — pre-minced works in a pinch but cook briefly to avoid bitterness.
• Italian seasoning or Herbs de Provence (1 teaspoon): A blend of dried herbs adds depth; use more if you like a pronounced herb note.
• Tomato sauce (15 ounces): Any tomato pasta sauce or marinara is fine; I often use a jarred marinara with basil for a reliable, balanced flavor.
• Fresh spinach (5 ounces): Adds color, nutrients and freshness; baby spinach works best because it wilts quickly.
• Salt, coarsely ground black pepper, red pepper flakes: Season to taste at the end; coarse pepper gives texture and red pepper flakes lend optional heat.

Instructions

Heat the pan: Place a large, high-sided, heavy-bottomed skillet over medium heat and add 1 tablespoon of olive oil. Heat until the oil shimmers but does not smoke — about 1 minute — which ensures a good sear on the sausage and prevents sticking. Cook the sausage: Add the crumbled Italian sausage and cook on medium for about 5 minutes, breaking it into small pieces with a wooden spoon. Cook until no pink remains and the edges begin to brown; drain off excess grease if necessary to avoid an overly greasy sauce. Add liquids and pasta: Return the skillet to medium heat (if removed) and add the uncooked rigatoni, 1 cup chicken broth, 1 cup heavy cream, minced garlic, 1 teaspoon Italian seasoning, and 15 ounces tomato sauce. Stir thoroughly to combine so the pasta is submerged or mostly covered by liquid. Simmer the pasta: Bring the mixture to a gentle boil over medium heat, stirring to prevent sticking. Once boiling, reduce the heat to maintain a steady simmer, cover with a lid, and cook for 10–15 minutes. Check pasta after 10 minutes for an "al dente" bite; continue cooking a few more minutes if needed. Stir every 2–3 minutes to keep the rigatoni from settling and burning. Finish with spinach: Add the fresh spinach and stir; cook 2–3 minutes until wilted. Alternatively, remove the pan from heat, top with spinach, cover and let the residual heat wilt it for about 4 minutes before stirring in. Adjust thickness and season: If you prefer a thicker sauce, simmer uncovered for 2–4 extra minutes. Taste and season with salt, freshly ground coarse black pepper, and red pepper flakes as desired. Serve hot.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 3 days. For freezing, portion into freezer-safe containers leaving a small headspace; freeze up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat with 1–2 tablespoons of chicken broth or cream to loosen the sauce. Avoid microwave reheating at high power for long periods as it can make the cream separate; instead use short bursts and stir.

Ingredient Substitutions

If you need a lighter option, replace heavy cream with half-and-half or use 3/4 cup canned coconut milk plus 1/4 cup water for a dairy-free twist (note coconut flavor). Swap pork sausage for turkey Italian sausage for lower fat; expect slightly less richness. For gluten-free, use a gluten-free rigatoni and ensure your sausage and tomato sauce are labeled gluten-free. To boost vegetables, stir in roasted cherry tomatoes or sautéed mushrooms before adding spinach.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness. Offer grated Parmigiano-Reggiano or Pecorino Romano at the table and a sprinkle of chopped fresh basil for aroma. Pair with a light-bodied red like Chianti or a crisp Pinot Grigio for white wine drinkers. For casual gatherings, serve with crusty bread to mop up any remaining sauce.

Cultural Background

This one-pan, creamy tomato and sausage combination is an Italian-American tradition blending old-country ingredients — pasta and herbs — with creamier, heartier sauces favored in American home cooking. While classical Italian sauces often separate dairy and tomato, the gentle simmer here marries them for a comforting hybrid that's become common in many family kitchens across the U.S.

Seasonal Adaptations

In summer, use fresh ripe tomatoes blended into a quick sauce and add basil at the end for brightness. In autumn, swap in kale instead of spinach for heartier greens and add roasted butternut squash for sweetness. During the holidays, use spicy sausage and finish with a grating of nutmeg for a warming note.

Meal Prep Tips

For make-ahead dinners, cook through the simmer stage until just shy of al dente, cool, then refrigerate. When ready to serve, reheat and simmer uncovered a few minutes to finish cooking — this prevents over-softening during reheating. Pack portions in microwave-safe containers or choose individual oven-proof dishes for easy reheating at gatherings.

Ultimately, this dish is about comfort without fuss: a fast, one-skillet combination that feels special but is easy enough for any weeknight. I encourage you to make it your own with heat, herbs or extra vegetables — it’s flexible, forgiving, and reliably delicious.