One-Pot Creamy Sausage Rigatoni (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 15 ounces Italian sausage, crumbled
03 - 8 ounces uncooked rigatoni

→ Sauce

04 - 1 cup chicken broth
05 - 1 cup heavy cream
06 - 15 ounces tomato sauce or marinara
07 - 4 cloves garlic, minced

→ Seasonings & Add-ins

08 - 1 teaspoon Italian seasoning or Herbs de Provence
09 - 5 ounces fresh spinach
10 - Salt and black pepper to taste
11 - Red pepper flakes to taste

# Instructions:

01 - Heat oil in large skillet. Cook crumbled sausage about 5 minutes until done. Drain excess grease
02 - Add uncooked rigatoni, broth, cream, garlic, seasoning, and tomato sauce. Bring to boil
03 - Cover and cook 10-15 minutes until pasta is al dente, stirring frequently to prevent sticking
04 - Stir in spinach until wilted, or cover off heat until wilted. Season to taste

# Notes:

01 - One-pan meal ready in 30 minutes
02 - Check salt level as sausage provides saltiness
03 - Cook longer for thicker sauce

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