Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage, sliced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cherry tomatoes and cook for 2-3 minutes until softened.
- Pour in heavy cream, season with salt and pepper, and simmer for 3-4 minutes until thickened.
- Add cooked pasta and fresh spinach to the skillet, toss to coat and cook until spinach wilts.
- Serve hot, topped with grated Parmesan cheese.
Notes
- You can substitute Italian sausage with chicken or turkey sausage for a leaner option.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Saute, simmer
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg