Homemade Pork Sausage W Rigatoni Baby Spinach
Indulge in a comforting bowl of Homemade Pork Sausage with Rigatoni and Baby Spinach, where savory, spiced pork sausage meets creamy, velvety pasta perfection. This quick and satisfying dish starts with ground pork seasoned with bold flavors like fennel seeds, garlic, paprika, and crushed red pepper flakes, creating a sausage blend that bursts with homemade goodness. Tossed with al dente rigatoni, fresh baby spinach, and a luscious sauce made of chicken broth, heavy cream, and Parmesan cheese, this recipe delivers a rich, restaurant-quality meal in just 50 minutes. Perfect for weeknight dinners or cozy gatherings, it’s a one-pan sensation that comes together effortlessly. Serve it topped with fresh parsley and extra Parmesan for a touch of freshness and gourmet flair your family will love! Keywords: homemade pork sausage, rigatoni pasta, baby spinach, creamy pasta, easy weeknight dinner, Italian-inspired recipe.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 4 cloves Garlic
- 2 teaspoons Fennel seeds
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 400 grams Rigatoni pasta
- 150 grams Baby spinach
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 50 grams Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
In a large mixing bowl, combine the ground pork, minced garlic, fennel seeds, crushed red pepper flakes, paprika, salt, and black pepper. Mix until all the seasonings are evenly incorporated. Set aside to marinate for at least 10 minutes, or longer for deeper flavor.
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned pork mixture and cook for 6-8 minutes, breaking it up with a wooden spoon, until the sausage is browned and fully cooked.
Lower the heat and stir in the chicken broth and heavy cream. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Add the baby spinach to the skillet, stirring gently until it wilts, about 2-3 minutes.
Toss the cooked rigatoni into the skillet, mixing it thoroughly with the sauce and sausage. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
Sprinkle freshly grated Parmesan cheese over the pasta and stir until combined. Taste and adjust seasoning with salt and black pepper if needed.
Serve immediately, garnished with chopped fresh parsley and an additional sprinkle of Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
