Sassy Sausage & Spinach Rigatoni

$- 12 oz rigatoni pasta - 1 lb Italian sausage (mild or spicy) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 medium onion, chopped - 4 cups fresh spinach - 1 can (14 oz) diced tomatoes (with juices) - 1 teaspoon red pepper flakes - ½ teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish (optional) The key to a great sausage rigatoni is in the ingredients. Each one plays a role in flavor and texture. Rigatoni, with its ridges, holds sauce well. I love using Italian sausage for its bold taste. You can choose mild or spicy, depending on how much heat you want. Olive oil adds richness and helps cook the sausage. Fresh garlic and onion give depth to the dish. Spinach adds a nice pop of color and nutrition. Diced tomatoes bring juiciness and acidity, balancing the flavors. Don't forget the red pepper flakes! They add a kick. Oregano, salt, and black pepper round out the seasoning. Lastly, the Parmesan cheese brings creaminess and umami, making everything come together. Feel free to add fresh basil as a garnish. It adds a lovely aroma and bright flavor. These ingredients create a simple yet delicious meal that you’ll want to make again. {{ingredient_image_1}} First, boil a large pot of water. Add salt to the water for flavor. Cook the rigatoni according to package instructions until it is al dente. This usually takes around 10-12 minutes. Once cooked, drain the pasta and set it aside. This step is key for a great texture. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, crumble 1 pound of Italian sausage into the skillet. Use a spoon to break it apart. Cook the sausage until it is browned, about 5-7 minutes. Make sure it is cooked through, with no pink left. This gives the dish its rich flavor. Now, add the chopped onion and minced garlic to the skillet with the sausage. Sauté them for about 2-3 minutes. You want the onion to become soft and clear. Next, stir in 4 cups of fresh spinach. Cook until it wilts down. Then, add a can of diced tomatoes, red pepper flakes, oregano, salt, and black pepper. Mix everything well and let it simmer for 5 minutes. This allows the flavors to blend nicely. It's time to bring it all together! Toss the drained rigatoni into the skillet. Make sure to coat the pasta well with the sausage and vegetable mixture. If the sauce seems too thick, add a splash of water or chicken broth. This will help reach your desired sauce consistency. For the final step, stir in ½ cup of grated Parmesan cheese. Mix until the cheese melts and creates a creamy texture. Always taste to check if you need to adjust the seasoning. This small step can elevate the dish. Serve the sausage rigatoni on plates and top with more Parmesan and fresh basil leaves if you like. Enjoy your flavorful dinner delight! - Ideal sausage choices for flavor: I recommend using Italian sausage. You can choose mild or spicy based on your taste. Mild sausage gives a nice balance, while spicy adds a kick. Try to find fresh sausage from a local butcher for the best flavor. - Adjusting spice levels to taste: If you enjoy heat, add more red pepper flakes. Start with a little and taste as you go. You can also add fresh chili peppers for more heat. If you prefer less spice, skip the red pepper flakes altogether. - Best practices for sautéing: Use medium heat when sautéing sausage. This helps it brown evenly and stay juicy. Make sure to crumble the sausage well while cooking. This ensures even cooking and better flavor distribution. - Ways to enhance the sauce flavor: To boost the sauce flavor, let the mixture simmer for a full five minutes. This step allows the spices to mix well. You can also add a splash of white wine for depth. Just let it cook off before adding the pasta. - Ideal accompaniments and pairings: Pair your sausage rigatoni with a simple green salad or garlic bread. A light salad balances the rich flavors. Garlic bread adds a tasty crunch on the side. - Presentation tips for a gourmet look: Serve your rigatoni in shallow bowls for a nice touch. Garnish with extra Parmesan cheese and fresh basil leaves for color. A sprinkle of black pepper adds a pop of flavor and looks great! Pro Tips Perfect Pasta: Always cook pasta in well-salted water to enhance its flavor. Aim for a saltiness similar to the sea! Custom Heat: Adjust the amount of red pepper flakes based on your heat preference. Start with less and add more if needed! Fresh Spinach: For a vibrant color and maximum nutrition, add the spinach just before serving to keep it fresh and bright. Cheesy Finish: For extra creaminess, reserve a bit of pasta water to mix in with the sauce before serving—it helps bind everything together! {{image_2}} You can easily make this dish fit your needs. If you want gluten-free rigatoni, choose a brand made from rice or corn. Many stores offer these options now. For a vegetarian twist, swap the sausage with plant-based sausage. This keeps the flavor while making it meat-free. Want to make your rigatoni more fun? Add colorful vegetables like bell peppers or mushrooms. They bring a great taste and extra nutrients. You can also try different cheeses. Goat cheese or feta can add a tangy taste that pairs well with the dish. For a creamier sauce, mix in heavy cream or a light cream. This makes the dish richer and more decadent. You can also explore using different tomato sauces. A spicy arrabbiata or a smooth marinara can change the whole meal. Adjust based on what you like best! To store leftovers, let the dish cool first. Place the sausage rigatoni in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. When you reheat, make sure it’s hot all the way through. If you want to freeze the dish, portion it first. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat it in a skillet over low heat. Add a splash of water or broth for moisture. Can I make sausage rigatoni ahead of time? Yes, you can make sausage rigatoni ahead of time. Prepare the dish as usual, then cool it completely. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it in a skillet or microwave. You may want to add a splash of water to keep it moist. What can I substitute for Italian sausage? You can swap Italian sausage with ground turkey or chicken for a lighter option. Use spices like fennel seeds and red pepper flakes to mimic the flavor. For a vegetarian choice, try plant-based sausage or lentils. Both options keep the dish tasty and satisfying. Caloric details and macronutrient breakdown This dish serves four and has about 500 calories per serving. It contains around 25 grams of protein, 20 grams of fat, and 60 grams of carbs. Nutritional values can vary based on the type of sausage and cheese used. Healthier ingredient swaps for a lighter dish To make this dish lighter, consider using whole grain rigatoni. You can also use less cheese or a lower-fat version. Adding more spinach or other vegetables boosts fiber and nutrients without adding many calories. Recommended kitchen tools for simplicity For making sausage rigatoni, you need a large pot for boiling pasta and a large skillet for the sauce. A wooden spoon helps to stir the sausage and veggies easily. A colander is useful for draining the rigatoni once cooked. Tips on selecting quality kitchenware for this recipe Choose a heavy-bottomed skillet to ensure even cooking. Non-stick options make clean-up easy. Invest in a high-quality pot for boiling pasta. A reliable colander with small holes prevents pasta from slipping through. Good tools help you cook efficiently and enjoy the process. This blog post covered how to make a tasty sausage rigatoni. We explored each ingredient, cooking steps, and tips for the best flavor. You learned how to adjust for dietary needs and enhance the dish with variations. Proper storage methods keep your leftovers fresh. With these tips and techniques, you can create a delicious meal. Enjoy experimenting and sharing this dish with friends and family. Your kitchen is ready for a tasty adventure!$

A delicious rigatoni pasta dish with Italian sausage, fresh spinach, and a savory tomato sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

12 oz rigatoni pasta
1 lb Italian sausage
2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
4 cups fresh spinach
1 can (14 oz) diced tomatoes (with juices)
1 teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
to taste fresh basil leaves for garnish

Instructions

In a large pot of boiling salted water, add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, crumble the Italian sausage into the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
To the skillet with the sausage, add the chopped onion and minced garlic. Sauté for an additional 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the fresh spinach until wilted. Add the can of diced tomatoes (with juices), red pepper flakes, oregano, salt, and black pepper. Stir well to combine all ingredients. Allow to simmer for 5 minutes, letting the flavors meld.
Add the cooked rigatoni to the skillet, tossing it with the sausage and spinach mixture until evenly coated. If the sauce is too thick, add a splash of water or chicken broth to reach desired consistency.
Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as necessary.
Divide the sausage rigatoni among plates and garnish with additional Parmesan cheese and fresh basil leaves if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword pasta, quick meal, sausage, spinach