Hot Italian Sausage Sundried Tomato Rigatoni
Updated Jul 14, 2025, Published on Nov 05, 2022
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This Hot Italian Sausage Sundried Tomato Rigatoni is a quick and easy weeknight pasta dish, but it's perfect for any night!
A savory, spicy, slightly creamy, and very satisfying pasta dish. Use sweet Italian sausage and decrease/omit the red pepper flakes if you don't like spice. Add additional veggies or swap out the spinach for kale. This dish is super customizable and guaranteed to be delicious no matter what!
Recipe Ingredients
- 1 lb Hot Italian Sausage can use sweet if you don't prefer spice
- 2 Shallot use 1 if large; diced
- 6 cloves Garlic minced
- 3 tbsp Tomato Paste
- 1/3 jar Sun-Dried Tomatoes I used the Trader Joe's 8.5 oz jar of Sliced Sundried Tomatoes in Olive Oil
- 1/2 cup White Wine dry
- Salt and Pepper to taste
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes optional; adjust to spice preference
- 1 cup Heavy Cream
- 3 cups Baby Spinach
- 1 lb Rigatoni reserve 1 cup pasta water
- Parmesan, Fresh Parsley optional to serve
Recipe Instructions
- If sausage is in casing, remove from casing. Heat a large pot or Dutch Oven over medium heat. Add the sausage and break into small pieces using a spatula. Cook for about 5 minutes until the sausage is browned.
- To the same pot, add the shallots and cook for 2 minutes, stirring often. Add the garlic and cook another minute, stirring often. Add the garlic powder, onion powder, paprika, dried oregano, dried basil, and red pepper flakes. Stir to combine.
- Mix in the tomato paste to combine and cook for 3 minutes. Add the sundried tomatoes and cook another 2 minutes.
- Meanwhile, cook the rigatoni according to package instructions in boiling salted water until al dente. Reserve a cup of pasta water.
- Pour in the white wine to deglaze the bottom of the pan. Scrape up any stuck bits with a wooden spoon. Cook for 2-3 minutes until most of the liquid is absorbed. Season to taste with salt and pepper. Pour in about 1/4 cup of the pasta water.
- Turn heat to low. Pour in heavy cream and stir until well combined. Add the baby spinach and stir into the sauce until the spinach is wilted. Transfer the cooked rigatoni and about 1/2 a cup of pasta water into the pot. Stir to combine. Add additional pasta water as needed. Season to taste with salt and pepper.
- Serve immediately with freshly grated parmesan cheese and chopped fresh parsley as desired.
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Hot Italian Sausage Sundried Tomato Rigatoni
A savory, spicy, slightly creamy, and very satisfying pasta dish.
Ingredients
- 1 lb Ground Hot Italian Pork Sausage, can use sweet if you don't prefer spice
- 2 Shallot, use 1 if large; diced
- 6 cloves Garlic, minced
- 3 tablespoon Tomato Paste
- 1/3 jar Sun-Dried Tomatoes, I used the Trader Joe's 8.5 oz jar of Sliced Sundried Tomatoes in Olive Oil
- 1/2 cup White Wine, dry
- Kosher Salt & Black Pepper, to taste
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Red Pepper Flakes, optional; adjust to spice preference
- 1 cup Heavy Cream
- 3 cups Baby Spinach
- 1 lb Rigatoni, reserve 1 cup pasta water
- Parmesan, Fresh Parsley, optional to serve
Instructions
- If sausage is in casing, remove from casing. Heat a large pot or Dutch Oven over medium heat. Add the sausage and break into small pieces using a spatula. Cook for about 5 minutes until the sausage is browned.
- To the same pot, add the shallots and cook for 2 minutes, stirring often. Add the garlic and cook another minute, stirring often. Add the garlic powder, onion powder, paprika, dried oregano, dried basil, and red pepper flakes. Stir to combine.
- Mix in the tomato paste to combine and cook for 3 minutes. Add the sundried tomatoes and cook another 2 minutes.
- Meanwhile, cook the rigatoni according to package instructions in boiling salted water until al dente. Reserve a cup of pasta water.
- Pour in the white wine to deglaze the bottom of the pan. Scrape up any stuck bits with a wooden spoon. Cook for 2-3 minutes until most of the liquid is absorbed. Season to taste with salt and pepper. Pour in about 1/4 cup of the pasta water.
- Turn heat to low. Pour in heavy cream and stir until well combined. Add the baby spinach and stir into the sauce until the spinach is wilted. Transfer the cooked rigatoni and about 1/2 a cup of pasta water into the pot. Stir to combine. Add additional pasta water as needed. Season to taste with salt and pepper.
- Serve immediately with freshly grated parmesan cheese and chopped fresh parsley as desired.
Video
@carolbeecooks Hot Italian Sausage Sundried Tomato Rigatoni ❤️🔥 created using random leftover ingredients in my fridge! This recipe is super customizable. Use whatever ingredients you want to use up! #italiansausage #rigatoni #pastatiktok #easypastarecipe
♬ By Design - Kid Cudi
Nutrition
Calories: 1124kcal, Carbohydrates: 106g, Protein: 37g, Fat: 60g, Saturated Fat: 27g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Cholesterol: 153mg, Sodium: 993mg, Potassium: 1595mg, Fiber: 8g, Sugar: 15g, Vitamin A: 3535IU, Vitamin C: 21mg, Calcium: 156mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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