Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, casing removed
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 5 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Pour in heavy cream, add Parmesan cheese, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
- Add cooked rigatoni and chopped spinach, tossing to coat evenly. Cook for 1-2 minutes until spinach wilts.
Notes
- You can substitute sausage with ground turkey for a lighter option.
- For extra flavor, sprinkle with red pepper flakes or fresh basil before serving.
- 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: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg