• 3-1/4 cups uncooked rigatoni pasta (approx. 9 ounces, not an entire standard package)
• 2 tablespoons olive oil
• 1 cup finely diced yellow onion (see Note 1 on Mirepoix)
• 1 cup finely diced celery
• 1 cup finely diced carrots
• Salt and pepper (to taste)
• 1 pound Italian sausage (mild, sweet, or hot; see Note 2 for tips)
• 1 tablespoon minced garlic (about 4 cloves)
• 1 teaspoon Italian seasoning
• 1 teaspoon fennel seed (see Note 3 for flavor intensity)
• 1 teaspoon onion powder
• 1-1/2 teaspoon paprika
• 5 tablespoons tomato paste
• 1 tablespoon white wine vinegar (optional—see Note 4 for wine substitution)
• 1 cup reduced-sodium chicken broth
• 1 cup heavy cream (highly recommended, do not substitute for best results)
• 4 cups coarsely chopped, loosely packed baby spinach
• Toppings as desired (see Note 5 for suggestions)

• 1. Prepare Ingredients: Begin by finely dicing the onion, carrots, and celery. A food processor can significantly speed up this step. Mince the garlic and measure out all your seasonings and remaining ingredients, having them ready for quick addition.
• 2. Cook the Pasta: Bring a large pot of water to a rolling boil. Generously salt the water (it should taste like the ocean). As a reminder to save pasta water, place a large colander in the sink with a heat-proof glass mug in the center. Add 3-1/4 cups of rigatoni (not the whole box) and cook according to package directions, but drain the pasta 1 minute *before* the recommended al dente time. Before draining, scoop out about a mugful of the starchy pasta water. Drain the pasta immediately, but do not rinse it.
• 3. Build the Sauce Base: While the pasta cooks, heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced carrots, onion, and celery. Season with ¼ teaspoon each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, which usually takes about 5–7 minutes. Next, add the Italian sausage, crumbling it with a spoon as it cooks, until it is thoroughly browned. If the sausage doesn’t render at least 2 tablespoons of grease, add an extra tablespoon or two of olive oil. Stir in the minced garlic, Italian seasoning, fennel seed, onion powder, and paprika. Season again with an additional ¼ teaspoon each of salt and pepper. Cook, stirring constantly, for 3–5 minutes until the spices are very fragrant and the tomato paste begins to deepen in color and caramelize (this is crucial for flavor). Reduce heat if anything begins to burn.
• 4. Deglaze and Simmer: Pour in the white wine vinegar (or dry white wine, if using) and stir until it has completely evaporated. Add the chicken broth; it should sizzle and boil immediately. Continue to cook, stirring, until most of the broth has evaporated and the sauce has reduced slightly. Reduce the heat to low, then pour in the heavy cream. Stir well and allow the sauce to come to a gentle simmer. Continue to cook for about 3 more minutes, or until the sauce has slightly thickened.
• 5. Combine and Serve: Add the coarsely chopped baby spinach and the partially cooked rigatoni pasta directly into the pot with the sauce. Using tongs, vigorously toss the pasta with the sauce and spinach until everything is well combined and the spinach has wilted. If the sauce appears too thick or tight, slowly add small amounts of the reserved pasta water, stirring continuously, until the sauce beautifully clings to every piece of pasta. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese, a pinch of red pepper flakes for those who enjoy extra heat, and fresh herbs (such as thyme, parsley, or basil) if desired. Enjoy your homemade, restaurant-quality Sausage Rigatoni!

Note 2: Italian Sausage Versatility: Italian sausage packages can vary slightly in size, but as long as you have approximately 1 pound, this recipe will work perfectly. If you are using sausage links, be sure to remove the casings before cooking. Should your sausage not render at least 2 tablespoons of grease, add an extra 1-2 tablespoons of olive oil to the pot before adding the mirepoix.

Note 3: Fennel Seed Flavor: Fennel seed is a hallmark of Italian sausage flavor. For a more pronounced anise-like taste, feel free to increase the amount to up to 2 teaspoons. You can lightly crush the seeds with a mortar and pestle or by placing them in a bag and pounding with the bottom of a frying pan to release their oils. If using ground fennel, you’ll need less, as it’s more concentrated. If fennel is unavailable, you may wish to slightly increase other Italian seasonings to compensate for the missing aromatic depth.

Note 4: White Wine for Depth: The white wine vinegar adds a bright acidity that beautifully cuts through the richness of the sauce. For an even deeper, more complex flavor profile, you can omit the vinegar and instead replace ½ cup of the chicken broth with ½ cup of a dry white wine like Chardonnay or Sauvignon Blanc. Be sure to add the wine after the tomato paste and allow it to cook down almost completely before adding the remaining ½ cup of chicken broth.

Note 5: Suggested Toppings: Enhance your Sausage Rigatoni with your favorite toppings. Popular choices include: freshly grated Parmesan cheese, a sprinkle of fresh herbs (such as chopped parsley, basil, or thyme), and red pepper flakes for an extra kick of heat.

Storage: This dish is best enjoyed immediately after preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. When reheating, you may need to add a splash of extra chicken stock or cream to restore its desired creamy consistency. Freezing is not recommended as pasta can become mushy and cream-based sauces may separate upon thawing.

Nutrition