Golden sausage and pasta coated in a savory garlic-Parmesan sauce. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 30 minutes from prep to table.
- Easy to round out with a tomato and cucumber salad.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 10 oz rigatoni
- 1 lb Italian sausage, casings removed
- 3 garlic cloves, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup Parmesan
- 2 cups baby spinach
- ¼ tsp black pepper
Let’s make it
Get ready
Cook rigatoni according to the package; reserve ½ cup pasta water and drain.
Build the flavor
Brown sausage in a deep skillet, breaking it apart, until it reaches 160°F. Drain excess fat.
Bring it together
Add garlic and cook for 30 seconds. Stir in chicken broth and cream and simmer for 3 minutes.
Finish cooking
Add spinach and pepper; stir until wilted. Remove from heat and add Parmesan.
Serve and enjoy
Fold in pasta and a splash of cooking water as needed.
Make It Even Better
Let the sausage brown before stirring too frequently.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use poultry sausage, cooking it to 165°F, or add peas instead of spinach.
What to serve with it
A tomato and cucumber salad
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Garlic Parmesan Sausage Pasta
Golden sausage and pasta coated in a savory garlic-Parmesan sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 10 oz rigatoni
- 1 lb Italian sausage, casings removed
- 3 garlic cloves, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ cup Parmesan
- 2 cups baby spinach
- ¼ tsp black pepper
Instructions
- Cook rigatoni according to the package; reserve ½ cup pasta water and drain.
- Brown sausage in a deep skillet, breaking it apart, until it reaches 160°F. Drain excess fat.
- Add garlic and cook for 30 seconds. Stir in chicken broth and cream and simmer for 3 minutes.
- Add spinach and pepper; stir until wilted. Remove from heat and add Parmesan.
- Fold in pasta and a splash of cooking water as needed.
Notes
- Let the sausage brown before stirring too frequently.
Cooks Court · /recipes/garlic-parmesan-sausage-pasta
