Sausage Rigatoni Spinach
A delightful one-pan dish combining savory sausage, al dente rigatoni, and fresh spinach in a rich marinara sauce.
Ingredients
Main Ingredients
- 1 pound sausage (Italian sausage works well) You can substitute turkey or chicken sausage for a leaner option.
- 12 ounces rigatoni pasta Penne or gluten-free pasta can be used as alternatives.
- 4 cups fresh spinach Fresh spinach is preferred for better flavor and texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced Adjust to taste.
- 2 cups marinara sauce Feel free to use homemade or store-bought.
- 1 cup grated Parmesan cheese Can omit for a dairy-free version.
- to taste Salt and pepper Season to your preference.
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Gather all your ingredients: chop the onion, mince the garlic, and measure out the sausage and marinara sauce.
Cooking
- In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3-5 minutes.
- Add the sausage to the pan and cook until browned and cooked through, breaking it apart with a spoon for about 7-10 minutes.
- Once browned, stir in the marinara sauce and bring to a simmer for about 5 minutes.
- Cook the rigatoni according to package instructions until al dente, about 8-12 minutes. Drain and set aside.
- Add the cooked rigatoni to the sausage mixture in the pan and toss to coat.
- Add the fresh spinach and stir gently until wilted, about 2-3 minutes.
- Season with salt and pepper to taste, then serve hot topped with grated Parmesan cheese.
Notes
For storage, let the dish cool completely before placing it in an airtight container. It lasts in the fridge for 3-4 days and can be frozen for up to 2-3 months. Reheat in the microwave or on the stove over low heat, adding a splash of marinara to maintain moisture.