Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casings removed
- 3 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and cook for 3 minutes.
- Pour in heavy cream and simmer until sauce thickens slightly, about 5 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Combine cooked pasta with the sauce, stirring to coat evenly.
- Serve hot, topped with grated Parmesan cheese.
Notes
- Use fresh spinach for best flavor and color.
- Adjust seasoning with salt and pepper to taste.
- This dish pairs well with garlic bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-free
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 580 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: Thirtyfive grams
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg