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P id=”instruction-step-2″>2. Combine Key Ingredients To the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Mix everything well to coat the pasta evenly.
P id=”instruction-step-3″>3. Simmer and Cook Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. The pasta should achieve an “al dente” texture, absorbing the flavors of the creamy tomato sauce.
P id=”instruction-step-4″>4. Incorporate Spinach Once the pasta is cooked, add the fresh spinach to the skillet. Stir over medium heat for a few minutes until the spinach wilts. Alternatively, remove the skillet from the heat, cover it with a lid, and let the residual heat wilt the spinach for about 4 minutes.
P id=”instruction-step-5″>5. Adjust the Consistency If you prefer a thicker sauce, allow the dish to cook uncovered for a couple of additional minutes. Stir occasionally to prevent burning.
P id=”instruction-step-6″>6. Season and Serve Remove the skillet from heat and season the dish with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired). Use your judgment with the salt—Italian sausage can be salty enough on its own.