pink sauce sausage rigatoni that will knock your socks off

I love when I find new recipes that our whole family loves. Ok, well, our “whole” family isn’t really around, but Lucy is sometimes a hard sell. So let me share this new pink sauce sausage rigatoni recipe that we all fell in love with. When I say we “all,” I am talking about the three musketeers (Dave, Lu and I) and also the three missionaries who came for dinner that night. I found this recipe on a whim when I was scrambling to figure out something great to feed them.

I wanted to make my new French bread recipe I’ve been practicing, so this seemed like a perfect compliment.

I mean, when you want to carb load, this meal paired with French bread is your ticket. Ha!

But really, it’s always so good to have a hearty pasta recipe in your back pocket. I remember making “red and white pasta” for the volleyball team that was gobbled up on game days. Sometimes it’s just so good to have a good old standby that will knock people’s socks off, don’t you think?

And it doesn’t hurt that this recipe is easy-peasy. Made in ONE DISH for easy clean-up.

Pink Sauce Sausage Rigatoni Recipe

Since the first time I made it I have found a few similar recipes and have tweaked it a bit for what we love around here.

So here you go!

Pink Sauce Sausage Rigatoni

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 15 oz. Italian sausage
• 1 lb. rigatoni (uncooked)
• 2 c. chicken broth
• 2 c. heavy cream
• 8 cloves garlic (minced…I use the Dorot cubes from Trader Joes that make it so easy!)
• 2 tsp. Italian seasoning
• 30 oz. tomato sauce
• 10 oz. fresh spinach

Method

 

1. Cook the sausage according to directions, and drain.
   
2. Add uncooked pasta, chicken broth, heavy cream, minced garlic, Italian seasoning and tomato sauce
   
3. Bring to a boil on medium heat. Cover and let simmer for 10-15 minutes, or until pasta is "al dente." Stir every now and again to keep it cooking evenly
   
4. Add fresh spinach and cook until it wilts and cooks in with the pasta.
   
5. Season with salt and pepper if desired, but the sausage adds so much flavor I didn't add any extra seasonings.

Notes

Serve with fresh french bread for a delicious side dish.