Creamy Tuscan Rigatoni

Creamy Tuscan Rigatoni

from savorykitchin.com
35 min

This Creamy Tuscan Rigatoni is a decadent blend of rich, savory, and bright flavors!Hearty Italian sausage, tender Rigatoni, and a creamy homemade Alfredo sauce come together with sun-dried tomatoes, spinach, and sweet peas.The tangy sun-dried tomatoes and fresh greens cut through the creaminess, creating a perfect balance.If you're cooking for a family dinner, this recipe brings comfort and flavor. Check! If you're impressing guests, it delivers indulgent elegance! Check! This Creamy Tuscan Rigatoni delivers restaurant-level indulgence with ease right at home!

Ingredients

  • ½ cup unsalted butter
  • 1 ½ cup heavy whipping cream
  • 3 garlic cloves (minced)
  • 1/4 tsp tsp salt (adjust to taste)
  • Freshly ground black pepper (to taste)
  • 1 1/2 cup freshly grated Parmesan cheese (adjust up or down to taste)
  • 1/8 tsp freshly grated nutmeg (optional)
  • 1 lb Rigatoni pasta
  • 1 lb Italian pork sausage (casings removed)
  • 1/2 medium onion (finely chopped)
  • 3 cloves garlic
  • 1/2 cup sun-dried tomatoes (chopped)
  • 3 cup fresh spinach
  • 1/2 cup frozen peas
  • 1/2 cup Parmesan cheese (shredded (for sprinkling on top))
  • 1 tbsp balsamic vinaigrette (optional, for topping)

Directions

  1. 1

    Bring a large pot of salted water to a boil. Cook the Rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

  2. 2

    In a large skillet over medium heat, cook the Italian pork sausage, breaking it into small pieces, until browned and cooked through (about 6–8 minutes). Remove from the skillet and set aside.

  3. 3

    In the same skillet, sauté the chopped onion over medium heat until softened and translucent (about 3–4 minutes). Add the minced garlic and cook for another minute until fragrant.

  4. 4

    In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, stirring constantly.

  5. 5

    Return the skillet with onions and garlic to medium heat. Stir in the sun-dried tomatoes, spinach, and peas. Cook until the spinach is wilted and the peas are tender, about 2–3 minutes.

  6. 6

    Add the cooked sausage back to the skillet.Pour in the homemade Alfredo sauce and stir to combine everything.

  7. 7

    Plate the pasta and sprinkle generously with shredded Parmesan cheese. Drizzle with balsamic vinaigrette for an optional tangy finish.