Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 3 cups fresh spinach, chopped
- 2 cups cherry tomatoes, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons 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.
- Stir in cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Pour in heavy cream, stirring to combine. Let simmer for 3-4 minutes until sauce thickens.
- Add cooked pasta and chopped spinach to the skillet. Toss to coat everything evenly.
- Sprinkle with Parmesan cheese, season with salt and pepper, and serve hot.
Notes
- You can substitute turkey sausage for a leaner option.
- For a dairy-free version, use coconut cream and vegan cheese.
- Garnish with fresh basil or additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg