Go Back
Creamy Italian Sausage Rigatoni taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Sausage Rigatoni (One-Pot, 30-Minute Meal)

This rich and comforting creamy sausage rigatoni comes together in just 30 minutes and one pot. Loaded with Italian sausage, tomato sauce, cream, and fresh spinach, it's the perfect cozy dinner for busy nights—minimal mess, maximum flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 854 kcal

Equipment

  • 1 Pressure cooker pot

Ingredients
  

Main Ingredients

  • 1 tablespoon Olive oil
  • 15 oz Italian sausage crumbled
  • 8 oz Rigatoni pasta uncooked
  • 1 cup Chicken broth
  • 1 cup Heavy cream
  • 4 cloves Garlic minced
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 15 oz Tomato sauce pasta or marinara sauce
  • 5 oz Fresh spinach
  • Salt to taste
  • Coarsely ground black pepper to taste
  • Red pepper flakes to taste

Instructions
 

Instructions

  • Heat olive oil over medium heat in the pressure cooker pot. Add crumbled Italian sausage and cook until browned, about 5 to 7 minutes. Drain excess fat if needed.
  • Add minced garlic and Italian seasoning. Sauté for 1 to 2 minutes until fragrant.
  • Pour in the chicken broth, heavy cream, and tomato sauce. Stir to combine.
  • Add uncooked rigatoni. Stir gently to submerge pasta without excess liquid.
  • Seal the pressure cooker lid and cook on high pressure for 12 minutes.
  • Quick release the pressure. Open lid carefully. Stir in the fresh spinach and let it wilt for 2 to 3 minutes.
  • Season with salt, black pepper, and red pepper flakes to taste. Serve hot.

Notes

Leftovers store well in an airtight container for up to 3 days in the fridge. Add a splash of cream or broth when reheating to refresh the sauce texture.