Rigatoni Isabella
Rigatoni Isabella is a richly satisfying pasta dish that combines the heartiness of rigatoni with the bold flavors of Italian sausage, a creamy tomato-based sauce, and fresh baby spinach. This one-pan wonder starts with perfectly cooked al dente rigatoni, enveloped in a luscious blend of crushed tomatoes, heavy cream, and aromatic spices like garlic, onion, and Italian seasoning. The dish is elevated with the savory addition of browned sausage and a hint of red pepper flakes for optional heat, making it a perfect balance of comforting and indulgent. Finished with a generous sprinkle of parmesan cheese and fresh basil for a burst of freshness, this 45-minute recipe is an easy yet elegant dinner idea for busy weeknights or casual gatherings. Whether you're searching for creamy pasta recipes, Italian comfort food, or crowd-pleasing dinner ideas, Rigatoni Isabella is sure to become a household favorite.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 300 grams Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 grams crushed tomatoes
- 120 milliliters heavy cream
- 100 grams baby spinach leaves
- 50 grams parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 leaves fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Remove the casing from the Italian sausage, crumble it into the pan, and cook until browned. Use a wooden spoon to break up the pieces. Once fully cooked, remove the sausage from the pan and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and stir to combine. Season with the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Stir in the heavy cream and cooked sausage. Simmer the sauce for an additional 5 minutes to allow the flavors to meld together.
Add the spinach to the sauce and stir until wilted, about 1-2 minutes. If the sauce is too thick, gradually stir in the reserved pasta water until the desired consistency is reached.
Add the cooked rigatoni to the sauce and toss to coat evenly. Let the pasta and sauce cook together for 2-3 minutes to absorb the flavors.
Remove the skillet from heat and sprinkle with grated parmesan cheese. Toss again to combine.
Serve the Rigatoni Isabella hot, garnished with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 116% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 21.0 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2500 mg | 53% | |
*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.
