Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb sausage links or ground sausage
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
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, breaking it apart with a spoon.
- Add minced garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until they soften.
- Pour in heavy cream, stirring to combine. Reduce heat and simmer for 3-4 minutes.
- Add chopped spinach and cook until wilted.
- Stir in Parmesan cheese, salt, and pepper. Combine with cooked pasta.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- You can substitute Italian sausage with chicken sausage for a lighter version.
- For a gluten-free option, use gluten-free pasta.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sautéing, simmering
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 110mg