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Rigatoni with Spicy Sausage Tomato Sauce, Spinach, and Parmesan

Cook Time45 mins
Total Time45 mins
Course: Pasta
Author: Barbara Schieving


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 2 lbs ground chicken sausage
  • 1 28- ounce can diced tomatoes in juice
  • 1 28- ounce can crushed tomatoes with added puree
  • 16 ounces rigatoni
  • 2 cups packed fresh baby spinach
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ cup freshly grated Parmesan cheese
  • Salt and Pepper to taste


  • Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
  • Add garlic; cook 1 minute.
  • Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot.
  • Add diced tomatoes with juice, crushed tomatoes, basil and oregano; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Stir pasta and spinach into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper.
  • Transfer to large bowl. Sprinkle with Parmesan.


slightly adapted from Tea and Scones