Italian sausage rigatoni with a spicy tomato cream sauce is an easy, hearty, weeknight meal full of flavor and comfort. Control the heat to please your pallet. Use spicy Italian sausage if you want to kick the heat up or use sweet to keep it mild. Fire-roasted tomatoes and pancetta add layers of extra soul-warming flavor.
Italian Sausage Rigatoni with Spicy Tomato Cream Sauce
Cook the rigatoni according to package instructions. While the pasta is cooking, brown the Italian Sausage and pancetta in a large skillet. Remove to a paper towel-lined plate and set aside.
In the same skillet saute the onion until translucent, add the garlic and saute one minute. Add the fire-roasted tomatoes and white wine. Simmer and reduce the liquid to about half.
Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta. Cook until the cream is heated through and spinach is wilted. Add the Parmesan and simmer until the sauce has thickened slightly.
Drain the pasta, add the sauce to the pasta saucepan (or vice versa), stir to coat the pasta, serve and enjoy!
Comfort food at it’s BEST!
Ugh, I’m drooling as I write this post! Must put this on the menu asap.
Check out our Sheet Pan Eggplant Parmesan!
How To Make Italian Sausage Rigatoni with Spicy Tomato Cream Sauce Video
Italian Sausage Rigatoni with Spicy Tomato Cream Sauce
Ingredients
- 12 oz rigatoni
- 12 oz Italian sausage
- 1 tablespoon olive oil
- 4 oz Pancetta cubed
- 1/2 medium onion diced
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup white wine or stock of your choice
- 14.5 oz fire-roasted tomatoes (1 can)
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/3 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
- In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and pancetta. Remove to a paper towel-lined plate, set aside.
- Add the onion, saute until translucent. Add the garlic and saute another minute.
- Add the wine and fire-roasted tomatoes, simmer and reduce the liquid by half.
- Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
- Season to taste with salt and pepper.
- Drain the pasta, pour the sauce over and stir to coat evenly.
- Serve immediately.
Nutrition
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Comments
Joann
December 20, 2017I am planning on making this for my kids when they fly in for Christmas tomorrow! Looks so good!
DSTR
December 21, 2017Hey Joann! They are gonna love this dish, it’s crazy delish!
Merry Monday Link Up Party #186 | Intelligent Domestications
January 7, 2018[…] Italian Sausage Rigatoni with Spicy Tomato Cream Sauce @Don’t Sweat The Recipe (PIN IT) […]
Teresa
January 8, 2018Italian sausage is one of my favorite flavors! This recipe looks and sounds so good. I will be featuring it on this week’s Party in Your PJ’s. Thank you for linking up. Pinned and shared!
DSTR
January 9, 2018Thank you so much, Teresa!
Debbie
January 8, 2018I love recipes like this. Proper comfort food knocked up in a jiffy.
xx
Carrie @ Carrie's Home Cooking
January 9, 2018Thank you for sharing on the Whisk It Wednesday Link Party at Carrie’s Home Cooking. Tomorrow when the new party begins you will be featured. I hope to see you there tomorrow! Cheers~ Carrie
Cindy
January 14, 2018Outstanding recipe we just made more sauce than it called for
Jill
January 16, 2018I made this last night and everyone loved it. Really excellent flavors and so simple. Thank you for sharing!
DSTR
January 16, 2018Hi, Jill! Thank you so much for coming by to tell us how much you liked the recipe!!! Always makes our day to hear from our readers. 🙂
Joann Loken
January 28, 2018I am back to your site to write this recipe down and add to my recipe box. This a compliment as I rarely do this. I made this dish for my children at Christmas, they loved it! I used spicy Italian Sausage and omitted the red pepper flakes. My sister is coming to town and I want to make it for her (mostly, so I can eat it again). Thanks for a tasty recipe!
DSTR
January 29, 2018Thank you so much, Joann! I hope your sister enjoys the dish. 😉
ED
February 24, 2018Is there anyway to make this recipe healthier? Looks really good, but very high in salt,carbs,calories.
DSTR
February 25, 2018Ed, sometimes you just gotta give in and be decadent. 😉 It’s a pasta dish so you are going to have a lot of carbs. I guess if you just have to make it a little healthier, leave out the pancetta. Sub half and half for the heavy cream, cut out the kosher salt. But I cannot guarantee it’s going to taste as good as the recipe is written. Thanks for dropping by!
Rose
February 26, 2018How do I get your site on my email?
DSTR
February 26, 2018Rose, we’re presently between email subscription providers. I have added you to our subscriber list and will receive emails of new recipes once we start sending them out again. Thanks!
Eve
March 2, 2018This is going right on my weekend recipe list. Just need the fire-roasted tomatoes 🙂
DSTR
March 2, 2018🙂 We hope you enjoy it as much as we do!!! Thank you so much for coming by.
Becky
May 1, 2018Made this yesterday, sooo good!!
Nicholle
June 4, 2018Super easy and delicious!!
John
June 24, 2018Waiting for my daughter. Have not seen her for 6 months. This is the special dish I made. Looks and smells great. Family and good food.
Melissa
October 15, 2018Can you make this ahead of time and reheat it it?
DSTR
October 16, 2018Hi, Melissa. I find that this dish does not reheat very well. Thanks for coming by!
Sara
February 2, 2019Hi! What stock would you recommend (I can’t have wine right now)? 🙂
DSTR
February 3, 2019Sara, I would use chicken stock.
Rachel
September 13, 2019Can you make this ahead of time?
DSTR
September 16, 2019Hi, Rachel. I don’t recommend making this ahead of time.