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Uncooked rigatoni simmers directly in tomato sauce, broth and cream before spinach is folded in. Stirring and checking the liquid level are important because pasta absorption varies.
Keep the eight-ounce amount for this liquid ratio. A full pound needs a separately adjusted recipe.
Ingredients and measurements
- 1 tablespoon olive oil
- 15 oz Italian sausage, crumbled (sweet or spicy)
- 8 oz rigatoni pasta, uncooked
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced; 1 teaspoon Italian seasoning or Herbs de Provence
- 15 oz tomato sauce
- 5 oz fresh spinach
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, optional (for heat); Hot water, as needed in small additions if pasta is still firm
Preparation and baking
- Stage 1
Heat oil in a large, deep skillet with a lid. Add crumbled sausage and cook, breaking it up, to 160°F for pork or beef or 165°F for poultry. Drain excess grease safely.
- Stage 2
Stir in garlic and Italian seasoning briefly. Add uncooked rigatoni, broth, cream and tomato sauce; stir so the pasta is distributed through the liquid.
- Stage 3
Bring to a gentle simmer and cover. Cook, stirring the bottom regularly, and begin checking the pasta after about ten minutes.
- Stage 4
If the pasta is still firm and the liquid is nearly gone, add hot water a small splash at a time. Continue until tender; the package shape and pan width may require longer than fifteen minutes.
- Stage 5
Fold in spinach and simmer until wilted. If sauce is too loose, cook uncovered briefly while stirring. Taste for salt, pepper and optional flakes, then serve.
Can I substitute a different pasta weight?
Pasta in the bottom layer can stick while the upper layer cooks more slowly. Stirring redistributes both liquid and heat. Use small additions of hot water and test a piece of pasta before adding more. Extra cream is not necessary to finish cooking the starch.
Why stir under the lid?
It can be omitted without changing the pasta measurement, though the finished dish will have less vegetable volume.
What if liquid runs low?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
Can spinach be left out?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Can I substitute a different pasta weight?
Keep the eight-ounce amount for this liquid ratio. A full pound needs a separately adjusted recipe.
- Why stir under the lid?
Pasta in the bottom layer can stick while the upper layer cooks more slowly. Stirring redistributes both liquid and heat.
- What if liquid runs low?
Use small additions of hot water and test a piece of pasta before adding more. Extra cream is not necessary to finish cooking the starch.
- Can spinach be left out?
It can be omitted without changing the pasta measurement, though the finished dish will have less vegetable volume.