Rigatoni with Spicy Sausage (25 Minutes)

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This rigatoni with spicy sausage, spinach, and tomatoes is perfect for a quick and easy dinner. The spicy Italian sausage adds a kick of heat while the spinach and tomatoes add color and nutrition. Everything is tossed in a light tomato sauce and served over rigatoni pasta for a delicious and filling meal.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 pound rigatoni pasta
  • 1 pound spicy Italian sausage, cut into rounds
  • 1 can diced tomatoes (and its juice)
  • 4 cups fresh spinach
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned.
  3. Add the garlic and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
  4. Stir in the diced tomatoes (and its juice) and spinach, and cook until the spinach is wilted, about 3-4 minutes.
  5. Season with salt and pepper to taste.
  6. Add the cooked rigatoni to the skillet and toss until everything is well combined.
  7. Serve hot with grated Parmesan cheese.

Notes

For a lighter option, feel free to swap in spicy Italian chicken sausage instead of pork. For a creamier sauce, add a splash of heavy cream or half-and-half to the pan before adding the cooked pasta. If you don’t have rigatoni on hand, any other type of short pasta will do. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 823
  • Sugar: 5g
  • Sodium: 1199mg
  • Fat: 41g
  • Carbohydrates: 77g
  • Fiber: 5g
  • Protein: 36g
  • Cholesterol: 94mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Sauteed Escarole

Grab a head of escarole and give it a good rinse, then chop it up. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Toss in a couple of minced garlic cloves (because garlic makes everything better) and sauté until it’s fragrant, but not browned. Add your escarole, sprinkle with salt, and give it a good toss in that garlicky oil. Let it cook for about 5-7 minutes, or until it’s wilted to your liking. For a finishing touch, a squeeze of lemon juice brightens it up.

Cheesy Breadsticks

Begin with a basic bread dough – a blend of flour, water, yeast, a bit of sugar, and salt. After kneading and letting it rise until it doubles, roll the dough out into a rectangle on a floured surface. Now, here comes the cheesy magic! Generously sprinkle your favorite shredded cheese, like mozzarella or cheddar, over half of the dough. Fold the other half over the cheese, sealing the cheesy treasure within. Cut the dough into strips, giving you the classic breadstick shape. Arrange them on a baking sheet. Before they go into a preheated oven, you might want to brush them with a mixture of melted butter and garlic for an extra layer of flavor. Bake until they're golden and the cheese inside has melted into gooey perfection.

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