Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 pint cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking apart with a spoon.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in cherry tomatoes and cook for 2-3 minutes until they soften.
- Pour in heavy cream, then add grated Parmesan cheese. Stir until sauce thickens slightly.
- Add chopped spinach and cook until wilted. Season with salt and pepper.
- Combine cooked rigatoni with the sauce and toss to coat evenly. Serve hot garnished with extra Parmesan if desired.
Notes
- You can substitute sausage with turkey or vegetarian sausage for a lighter option.
- Adjust the amount of cream for a thicker or lighter sauce.
- Garnish with fresh basil or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains dairy, meat
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 125mg