Name: Rigatoni with Tomato Cream Sauce, Italian Sausage, and Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz rigatoni; 1 lb crumbled Italian sausage; 1 medium onion, chopped; 2 cloves garlic, minced; 28 oz can crushed tomatoes; 1 tsp sugar (optional); ½–¾ cup heavy cream; 4 cups baby spinach; 1 cup reserved pasta water; Kosher salt; Pepper to taste; Olive oil for sautéing

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This rigatoni with tomato cream sauce, Italian sausage, and spinach is a cozy, weeknight-friendly pasta that sings with savory sausage and bright tomato, finished with a silky touch of cream. I make this one at least once a month because it comes together quickly and feeds a hungry family well. If you enjoy tomato-and-spinach combinations, you might also like my baked feta eggs with tomatoes and spinach for a breakfast-to-dinner flavor match.

Why Make This Recipe

Deep, balanced flavor: the sausage provides savory fat and spice while the tomato cream adds richness without overwhelming the pasta.
Quick weeknight dinner: about 30–40 minutes from start to finish with mostly stove-top work.
One-pot-friendly option: you can simplify cleanup by finishing the sauce in the same pan used for the sausage.
Satisfying and flexible: add extra veggies or swap sausage types to suit diets.
Personal insight: I love this recipe because the rigatoni ridges and tubes trap creamy sauce and sausage bits, giving every bite texture and flavor.

Recipe Overview

Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes
Servings: 4–6 (about 1 cup pasta per person)
Difficulty: Easy–Medium
Cooking method: Sear sausage, sauté aromatics, simmer tomato and cream, cook pasta al dente, then toss everything together.

My Experience Making This Recipe

I tested this several times to balance the acidity of canned tomatoes with the cream so the sauce never tastes heavy. I learned to reserve starchy pasta water (about 1 cup) to loosen the sauce and help it cling to the rigatoni. Switching from sweet Italian to spicy sausage lets you control the heat easily.

How to Make Rigatoni with Tomato Cream Sauce, Italian Sausage, and Spinach

Start by browning crumbled Italian sausage in a large skillet over medium-high heat until the bits are nicely caramelized (about 6–8 minutes) and reach an internal temperature of 160°F (71°C) when using a probe thermometer. Remove excess fat if the pan is greasy, then sauté onion and garlic until soft. Add crushed tomatoes, a teaspoon of sugar if needed, and simmer for 8–10 minutes to develop flavor; lower to a gentle simmer before stirring in ½–¾ cup heavy cream. While the sauce simmers, cook rigatoni in heavily salted boiling water for 10–12 minutes until al dente, reserving 1 cup pasta water. Finish by tossing pasta and baby spinach into the sauce over low heat, adding pasta water 2–3 tablespoons at a time to reach a glossy consistency.

Expert Tips for Success

Brown the sausage well: Maillard browning adds depth; don’t rush—get golden edges before breaking the meat up.
Salt the pasta water like the sea: use about 1–1½ tablespoons kosher salt per 4–6 quarts (4 liters) of water for properly seasoned pasta.
Use starchy pasta water to emulsify: the starch helps bind cream and tomato into a silky sauce—add it gradually.
Control creaminess: heat the sauce gently after adding cream (keep below a simmer at around 180°F) to prevent separation. Also see my tested approach in this creamy cheese log with pesto and sun-dried tomatoes recipe for texture ideas.
Equipment recommendation: a 12-inch heavy skillet or 4-quart Dutch oven gives even heat and enough surface to brown sausage and toss pasta comfortably.

How to Serve Rigatoni with Tomato Cream Sauce, Italian Sausage, and Spinach

Classic family meal: serve with a simple green salad and crusty bread to mop up sauce; a drizzle of good olive oil brightens the plate.
For a dinner party: finish with freshly grated Parmigiano-Reggiano and a sprinkle of chopped parsley for color.
Make it a bake: transfer to a casserole, top with mozzarella, and broil at 450°F (230°C) for 3–5 minutes until bubbly. Pair with a lighter pasta like this chicken alfredo casserole with spinach and pesto for a buffet-style meal.
Presentation tip: toss the pasta at the last minute so the sauce stays glossy; serve in warmed bowls to keep it hot.

Storage and Reheating Guide

Refrigerator: store cooled pasta in an airtight container for up to 3–4 days.
Freezer: for longer storage, freeze in a heavy-duty container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating stovetop: reheat gently in a skillet over low heat with 2–4 tablespoons water or cream to loosen the sauce; cook until just warmed through (about 4–6 minutes).
Microwave: cover and heat in 1-minute intervals, stirring and adding a splash of liquid to restore texture.

Recipe Variations

Gluten-free: use gluten-free rigatoni and check that sausage and canned tomatoes are gluten-free. Cook pasta per package instructions.
Dairy-free: substitute full-fat coconut milk or a cashew cream for heavy cream and finish with nutritional yeast for umami.
Vegetarian: swap sausage for crumbled tempeh or plant-based sausage; add roasted mushrooms for meaty texture.
Extra vegetables: stir in roasted red peppers, zucchini, or more baby spinach at the end; for a richer twist try combining with a light baked pasta like my chicken marsala with mushrooms and creamy sauce for mushroom-forward flavor.

Nutritional Highlights

Protein and iron: Italian sausage and spinach provide a good protein and iron boost.
Calories and fat: the cream adds richness and calories—reduce cream to ¼ cup and add pasta cooking water to thin the sauce if you prefer a lighter dish.
Allergens: contains dairy (cream, optional cheese) and wheat (rigatoni). Use the substitutions above for dairy-free or gluten-free diets.
Portion guidance: aim for about 1 to 1¼ cups per adult serving; pair with a salad to add volume without many extra calories.

Troubleshooting Common Issues

Sauce too thin: simmer a few minutes uncovered to reduce, or stir in a tablespoon of tomato paste to thicken and deepen flavor.
Sauce separates after adding cream: remove from high heat and whisk in a splash of reserved pasta water to re-emulsify; always finish cream over low heat.
Pasta bland: under-salted pasta water is the usual culprit—salt the water generously and taste the sauce before tossing.

Frequently Asked Questions

Q: Can I make this ahead and reheat for guests?
A: Yes—cook pasta slightly under al dente, toss with sauce, cool to room temperature, then refrigerate in an airtight container up to 24 hours. Reheat in a skillet over low heat with a splash of cream or pasta water to refresh the texture.

Q: What type of sausage is best?
A: Sweet or hot Italian sausage both work; spicy adds a kick. For leaner results, use ground turkey Italian sausage but watch for a drier texture—add an extra tablespoon of olive oil while sautéing.

Q: Can I use fresh tomatoes instead of canned?
A: You can—use about 1½–2 pounds (700–900 g) ripe tomatoes, blanch and peel them, then crush and simmer longer (12–15 minutes) to concentrate flavor. Add a pinch of sugar if they taste too acidic.

Q: How do I prevent the spinach from turning soggy?
A: Add baby spinach at the end of cooking and toss just until wilted (about 30–60 seconds). Large leaves can be torn into bite-sized pieces beforehand for even wilting.

Conclusion

For an alternate quick inspiration that also pairs sausage and cream in a speedy, one-pot format, check out Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal) – Julia’s Album.

Rigatoni with Tomato Cream Sauce, Italian Sausage, and Spinach