Name: Italian Chicken Sausage & Spinach Rigatoni
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz rigatoni pasta; 1 lb Italian chicken sausage (casings removed); 4 cups baby spinach; 1 (28 oz) can DOP San Marzano tomatoes, crushed; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1/2 cup grated Parmigiano Reggiano cheese; 2 tbsp extra-virgin olive oil; 1/4 tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste

Italian Chicken Sausage & Spinach Rigatoni

HeartyOrange4142

This Italian Chicken Sausage & Spinach Rigatoni is a high-protein, craveworthy dinner designed for anyone seeking to gain weight while enjoying the flavors of Italy. The hearty chicken sausage adds lean protein, while spinach brings color and nutrients. Building the sauce in stages, tossing the pasta with vigor, and finishing with Parmigiano and olive oil ensures restaurant-level flavor and luscious texture. Using reserved pasta water makes the sauce glossy and helps it cling to every bite. It’s satisfying, simple enough for a weeknight, and brings true Italian comfort to your table.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until just al dente, about 1-2 minutes less than package instructions. Reserve 1 cup pasta water, then drain pasta.
While pasta cooks, heat olive oil in a large sauté pan over medium heat. Add onion and sauté 2-3 minutes until softened. Add garlic and red pepper flakes (if using), cook 30 seconds more.
Add chicken sausage, breaking it up with a spoon. Sauté until browned and cooked through, about 5-6 minutes.
Pour in crushed tomatoes. Season with salt and pepper. Simmer, stirring occasionally, for 8-10 minutes to let the flavors meld.
Stir in baby spinach and cook until wilted, about 2 minutes.
Add drained rigatoni to the sauce. Toss vigorously, adding reserved pasta water a little at a time to help the sauce cling to the pasta.
Remove from heat and stir in half the Parmigiano. Serve hot, topped with the remaining cheese and a drizzle of good olive oil.