This Creamy Sausage Rigatoni with Spinach, Garlic, and Tomato Cream Sauce is a comforting, flavorful pasta dish that brings bold Italian-inspired flavors together in one ultra-satisfying skillet. Savory sausage, fresh garlic, and a touch of tomato paste create the rich base, while heavy cream and Parmesan transform it into a silky sauce that clings beautifully to rigatoni. A handful of baby spinach adds balance and freshness.
It’s a 30-minute comfort food favorite perfect for busy weeknights, date nights, or feeding a hungry crowd. Bonus: It reheats like a dream.
Why You’ll Love This Rigatoni
This pasta dish is:
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Rich and creamy without feeling too heavy
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Perfectly balanced with savory, garlicky, and lightly tangy flavors
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Fast and easy – on the table in under 35 minutes
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Loaded with protein from sausage and cheese
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Naturally comforting – picky eater approved
Plus, it’s endlessly adaptable with plenty of room to play with sausage types, cream alternatives, or added veggies.
Ingredient Overview: What You’ll Need
Rigatoni
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The pasta of choice here—it holds sauce in every ridge and tube.
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Substitute with penne, ziti, or even fusilli if needed.
Italian Sausage (Mild or Hot)
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Brings major flavor with zero effort.
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Use pork, turkey, or chicken sausage, depending on preference.
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Remove casings if using link sausage.
Garlic
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Use 3–5 cloves, minced or crushed.
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Adds depth and a classic Italian aroma.
Tomato Paste & Crushed Tomatoes
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Tomato paste gives umami richness, while crushed tomatoes offer texture.
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San Marzano-style tomatoes add sweetness.
Heavy Cream
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Rounds out the sauce and balances acidity.
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Can sub with half-and-half or a dairy-free alternative.
Fresh Baby Spinach
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Wilts perfectly into the warm sauce.
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Adds color, nutrients, and a hint of bitterness to cut the richness.
Parmesan Cheese
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Grated fresh for the best melt and flavor.
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Adds saltiness, creaminess, and nuttiness.
Olive Oil, Salt, Pepper, Red Pepper Flakes (optional)
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Basic seasonings to enhance and finish the dish.
Step-by-Step Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook 12 oz rigatoni until al dente.
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Reserve ½ cup pasta water, then drain.
Step 2: Brown the Sausage
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In a large skillet, heat 1 tbsp olive oil over medium-high heat.
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Add 1 lb Italian sausage, breaking it into crumbles.
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Sauté until browned and cooked through (about 6–8 minutes).
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Transfer to a plate and set aside if needed.
Step 3: Sauté Garlic & Build the Base
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In the same pan, reduce heat to medium.
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Add 1 tbsp oil if dry, then add 3–5 cloves garlic, minced.
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Cook 1–2 minutes until fragrant.
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Stir in 2 tbsp tomato paste and cook for another 2 minutes to caramelize slightly.
Step 4: Add Tomatoes & Cream
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Stir in 1 can (15 oz) crushed tomatoes.
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Pour in ¾ cup heavy cream and mix well.
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Add back the sausage and any juices.
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Simmer on low for 5–7 minutes, stirring occasionally.
Step 5: Wilt the Spinach & Finish the Sauce
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Stir in 2 cups fresh baby spinach and cook until wilted (2 minutes).
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Add ½ cup grated Parmesan and stir to melt.
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Season with salt, pepper, and optional ¼ tsp red pepper flakes.
Step 6: Combine Pasta and Sauce
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Toss drained rigatoni into the skillet.
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Add a splash of reserved pasta water as needed to loosen sauce.
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Stir until the pasta is well coated and everything is creamy and hot.
Step 7: Serve
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Spoon into bowls.
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Top with more Parmesan and fresh basil if desired.
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Serve with crusty bread or a simple side salad.
Tips, Variations & Substitutions
Pro Tips:
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Don’t skip the tomato paste—it builds serious depth.
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Use freshly grated Parmesan for the best flavor and melting.
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Reserve pasta water—it’s the key to a silky, clingy sauce.
Variations:
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Spicy version: Use hot Italian sausage and extra red pepper flakes.
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Veggie-packed: Add mushrooms, zucchini, or roasted red peppers.
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Herby twist: Add fresh basil, thyme, or rosemary.
Substitutions:
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Sausage → Ground chicken, beef, or plant-based sausage
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Heavy cream → Half-and-half, coconut cream, or cashew cream
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Spinach → Kale, arugula, or omit entirely
Serving Ideas & Occasions
Pair It With:
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Garlic bread or focaccia
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Arugula salad with lemon vinaigrette
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Grilled or roasted vegetables
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A glass of red wine (Chianti or Sangiovese)
Ideal For:
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Weeknight dinners
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Cold-weather comfort meals
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Family gatherings
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Date night in
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Meal prep – reheats beautifully for lunch or dinner
Nutritional & Health Notes
This creamy rigatoni provides:
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25–30g protein per serving
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A rich source of calcium from cream and cheese
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Iron and vitamin C from spinach and tomatoes
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Carbs balanced with fats and protein for lasting satiety
To make it lighter:
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Use turkey or chicken sausage
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Sub half-and-half for heavy cream
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Use whole wheat or chickpea pasta for added fiber and protein
Approximate per serving (based on 4 servings):
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Calories: 600–700
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Protein: 25–30g
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Carbs: 40–50g
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Fat: 35–40g
FAQ: Creamy Sausage Rigatoni with Spinach and Tomato Cream Sauce
1. Can I make this ahead of time?
Yes! It keeps well for 3–4 days in the fridge. Store in an airtight container and reheat gently on the stovetop with a splash of milk or broth.
2. Can I freeze it?
Absolutely. Let cool completely, then freeze in individual containers. Thaw overnight and reheat with a little cream or water to revive the sauce.
3. Can I use a different type of pasta?
Yes—penne, ziti, rotini, or even farfalle work great. Short pastas are ideal for catching the sauce.
4. What can I use instead of heavy cream?
Try half-and-half, full-fat coconut milk, or a homemade cashew cream if dairy-free.
5. Is this spicy?
Not unless you use spicy sausage or add red pepper flakes. It’s mild by default.
6. Can I add more vegetables?
Definitely. Mushrooms, roasted red peppers, or zucchini are great additions. Sauté them with the garlic or add at the end.
7. Is this good for picky eaters?
Yes! The flavors are familiar, cheesy, and comforting—perfect for the whole family.
