Description
Indulge in a rich and creamy Italian sausage pasta dish that is bursting with flavors from sun-dried tomatoes, spinach, and parmesan cheese. This recipe is perfect for a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients:
- ¾ pound rigatoni pasta
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup small diced yellow onion
- 1 tablespoon minced garlic
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt plus additional for cooking pasta
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes packed in herbed olive oil, oil drained from an 8.5-ounce jar
- 1½ cups shredded parmesan cheese
- 3 cups lightly packed baby spinach from a 5-ounce container
Optional Garnish:
- Chopped fresh parsley
Instructions
- Cook Pasta: Cook rigatoni pasta according to package instructions. Drain and set aside.
- Cook Sausage Mixture: In a large skillet, heat olive oil over medium heat. Add Italian sausage, onion, garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook until sausage is browned and onions are translucent.
- Make Cream Sauce: Add butter to the skillet and melt. Stir in flour until well combined. Gradually whisk in chicken broth and heavy cream. Cook until the sauce thickens.
- Combine Ingredients: Add sun-dried tomatoes, parmesan cheese, cooked pasta, and spinach to the skillet. Toss until everything is well coated and spinach is wilted.
- Serve: Garnish with chopped parsley and serve hot.
Notes
- This pasta dish can be customized with your favorite vegetables or protein.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 100 mg