Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 3 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and simmer for 5 minutes.
- Pour in heavy cream and add chopped spinach, cooking until spinach wilts.
- Mix cooked pasta into the sauce, stirring well.
- Garnish with Parmesan cheese, salt, and pepper. Serve hot.
Notes
- Adjust the spice level by adding red pepper flakes.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 95mg