Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, sliced
- 3 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato sauce and heavy cream, simmer for 5 minutes.
- Mix in chopped spinach and cook until wilted, about 2 minutes.
- Add cooked pasta to the sauce, toss to combine.
- Sprinkle with grated Parmesan, season with salt and pepper, then serve hot.
Notes
- Use high-quality sausage for best flavor.
- Stir in red pepper flakes for a spicy kick.
- Garnish with fresh basil or parsley for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg