Ingredients:
12 oz rigatoni pasta
1 lb Italian sausage, crumbled
2 cups marinara sauce
1/2 cup heavy cream
2 cups fresh spinach
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Directions:
Cook the sausage: In a large pot, heat olive oil over medium heat. Add crumbled Italian sausage and cook until browned, about 5-6 minutes. Remove excess grease if needed.
Sauté the garlic: Add the minced garlic to the pot and cook for 1 minute until fragrant.
Add marinara and cream: Pour in the marinara sauce and heavy cream. Stir to combine, bringing the sauce to a simmer.
Cook the pasta: Add the uncooked rigatoni directly into the pot, stirring to coat. Pour in 2 cups of water, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Add spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Serve: Garnish with grated Parmesan cheese and freshly ground pepper. Serve hot and enjoy!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 550 kcal per serving
