Dreamboat Tuscan Sausage Rigatoni

Instructions:

1. Bring a large pot of well-salted water to a boil and cook the rigatoni until al dente. Reserve ½ cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned and fully cooked.
3. Stir in the garlic and red pepper flakes and sauté for about 30 seconds, until fragrant.
4. Add the sun-dried tomatoes, Italian seasoning, paprika, salt, and black pepper, stirring to combine.
5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 5 to 7 minutes, until slightly thickened.
6. Stir in the Parmesan cheese until melted and smooth.
7. Add the spinach and cook just until wilted.
8. Add the cooked rigatoni to the skillet, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
9. Simmer for 2 minutes so the pasta absorbs the sauce.
10. Garnish with fresh herbs and extra Parmesan before serving.

Variations

• Use chicken sausage or turkey sausage for a lighter version.
• Add mushrooms or roasted red peppers for extra depth.
• Substitute half-and-half for heavy cream for a lighter sauce.
• Use penne or ziti if rigatoni is unavailable.

Tips

• Salt the pasta water generously to build flavor from the start.
• Use oil-packed sun-dried tomatoes for the best texture and richness.
• Freshly grated Parmesan melts more smoothly into the sauce.
• Finish with a small knob of butter or a splash of pasta water for a glossy, restaurant-style finish.