Italian Sausage Rigatoni with Spicy Tomato Cream Sauce Recipe
Italian Sausage Rigatoni with Spicy Tomato Cream Sauce - Easy, hearty, delicious pasta dinner to please everyone!
Servings: 4
Calories: 1050kcal
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.12 oz rigatoni
- 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.12 oz Italian sausage, 4 oz Pancetta, 1 tablespoon olive oil
- Add the onion, saute until translucent. Add the garlic and saute another minute.1/2 medium onion, 3 cloves garlic
- Add the wine and fire-roasted tomatoes, simmer and reduce the liquid by half.1/4 cup white wine, 14.5 oz fire-roasted tomatoes
- 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.1/2 teaspoon crushed red pepper, 1 cup heavy cream, 2 cups fresh baby spinach, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground pepper
- Season to taste with salt and pepper.
- Drain the pasta, pour the sauce over and stir to coat evenly.
- Serve immediately.
Notes
Cook the pasta in a large pot. The pasta needs room to dance around in the boiling water.
Season the pasta water with enough salt. The water should taste like seawater.
Storage
Let it cool to room temperature, place it in an airtight container, and refrigerate for up to 4 days. Reheat on the stovetop or in the microwave. Be aware that cream-based sauces are notorious for losing that silky creamy texture after refrigerating.
We don't recommend freezing this dish because of the heavy cream. Dairy can separate after freezing and thawing.
Nutrition
Calories: 1050kcal | Carbohydrates: 74g | Protein: 33g | Fat: 67g | Saturated Fat: 29g | Cholesterol: 172mg | Sodium: 1431mg | Potassium: 639mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2838IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg