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Creamy Tomato Rigatoni with Pork Breakfast Sausage

Kinesha Goldson Dickman

Kinesha Goldson Dickman

March 19, 2024
Creamy Tomato Rigatoni with Pork Breakfast Sausage in a bowl
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45 min

Total

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4

Servings

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Pork

Protein

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Ingredients

  • 1 lb Pork Breakfast Sausage

  • lb rigatoni pasta

    or pasta of your choice

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 2 tbsp olive oil

  • 1 medium onion

    diced

  • 2 garlic cloves

    minced

  • 3 cups fresh spinach leaves

  • 2 cups canned tomato sauce

  • 1 cup heavy cream

  • freshly grated Parmesan cheese

    for topping

Step By Step

Instructions

1
Combine the ground pork in a bowl with salt, black pepper, paprika, cayenne pepper, onion powder, and garlic powder. Mix well to ensure the spices are evenly distributed.
2
Cook the rigatoni according to the package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
3
In a large skillet, heat olive oil over medium heat. Add the seasoned ground pork, breaking it up with a spoon. Cook until the sausage is browned and no longer pink, about 5-7 minutes.
4
Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onions are translucent, about 3-4 minutes.
5
Stir in the fresh spinach and cook until just wilted, usually takes about 2 minutes.
6
Pour in the tomato sauce, and let it simmer for 5 minutes.
7
Reduce the heat to low and stir in the heavy cream until the sauce takes on a creamy texture. Simmer for an additional 5 minutes. If the sauce is too thick, thin it with some of the reserved pasta water.
8
Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce.
9
To serve, divide the pasta among plates and top each serving with a generous sprinkle of freshly grated Parmesan cheese.

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