Get ready for a delicious and creamy pasta dish that you can whip up in just 30 minutes—no stress and hardly any mess! This recipe is loaded with bold flavors from Italian sausage, a tasty tomato sauce, and smooth heavy cream, making it feel like a fancy treat, even on a busy day.

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 5-6

Ingredients:

1 lb. Italian Sausage, mild, hot, plain, this is up to you.

1 small onion finely, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme leaves

1/4 teaspoon red pepper flakes, optional

2/3 cup sun-dried tomatoes julienne cut packed in oil drained

12 ounces of uncooked rigatoni or any medium-sized pasta, like ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.

1/2 cup chicken broth low sodium

1,1/4 cup heavy cream

2/3 cup fresh grated Parmesan cheese

3-4 cups baby spinach

Salt to taste

What to do:

Brown the Italian Sausage in a large skillet over medium heat. After 3-4 minutes, when it is half cooked, add the onion. Continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low.  Add the garlic, oregano, and black pepper. Also add the basil, rosemary, thyme leaves, red flakes, pepper, and sun dried tomatoes. Cook for 1-2 minutes while stirring constantly.

In the meantime, cook the pasta according to the package directions and drain well.

Add the chicken broth to the skillet, working to deglaze the bottom and collect all the brown bits. Then, add the spinach and cook until wilted. Next, add the heavy cream and Parmesan cheese to the skillet. Bring to a simmer. Once the cream and cheese are mixed and melted, add the pasta to the skillet. Stir to coat and let the sauce cook the rest of the pasta through. Season with salt and pepper. If it gets too thick, add some chicken broth or pasta water.