This Creamy Spinach and Sausage Rigatoni is a personal favorite of mine! It's my mom's recipe and definitely a favorite meal in our house growing up. The perfect balance of savory Italian sausage, vibrant spinach, and a lucious creamy sauce that clings to every rigatoni tube. It's simple enough for a weeknight meal, yet elegant enough for a casual get-together. Plus, it's a fantastic way to sneak in some extra veggies (a win for moms everywhere!). The aroma alone as it simmers on the stove is enough to transport me back to my mom's kitchen, filled with warmth and comfort. 

Get ready to create a dish that will become a cherished memory for your family too!

INGREDIENTS

1 lb. rigatoni

1 lb. sausage

2 cloves garlic

1 Tbsp olive oil

1 cup either white grape juice/chicken broth

1 tsp balsamic

1 tsp. red pepper flakes (+/- depending on desired heat)

1/2 tsp. pepper

1 Tbsp chopped rosemary

1 Tbsp. chopped parsley

1 cup heavy cream

Bag of spinach or kale

INSTRUCTIONS

1. Cook pasta and set aside. 

2. Brown sausage and garlic in olive oil in pot. When browned, add white grape juice and balsamic and scrape browned sausage from pan. Bring to a simmer and add spices. Let it simmer for 5 minutes. 

3. Add cream and spinach. Wilt the greens, do not boil. 

4. Add cooked pasta and mix. 

5. Serve warm with grated cheese. 

ADDITIONAL TIPS

You can adjust the spice level of the pasta by the heat of the sausage and the amount of red pepper flakes. My personal preference is with a medium heat sausage and the full 1/2 tsp of pepper. I find the cream balances out the heat well. 

Also, serve with a fresh loaf of bakery bread. The leftover sauce at the bottom of the bowl is delicious when dipped in!