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
- 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
- Cook the sausage according to directions, and drain.
- Add uncooked pasta, chicken broth, heavy cream, minced garlic, Italian seasoning and tomato sauce
- 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
- Add fresh spinach and cook until it wilts and cooks in with the pasta.
- Season with salt and pepper if desired, but the sausage adds so much flavor I didn't add any extra seasonings.