ITALIAN SAUSAGE PASTA

1. Brown the Sausage: Start by browning the Italian sausage in a large skillet over medium heat. After 3-4 minutes, add the finely chopped onion and continue cooking until the sausage is browned and the onions are soft.
2. Add Aromatics: Reduce the heat to low. Add the minced garlic, marjoram, black pepper, rosemary, thyme leaves, and red pepper flakes. Cook for 1 minute while stirring constantly.
3. Plate and Cover: Plate the sausage mixture and cover it with foil to keep it warm.

Cooking the Pasta

1. Cook Rigatoni: Meanwhile, cook the rigatoni according to the package directions. Drain well and set aside.

Making the Creamy Sauce

1. Deglaze the Skillet: Add the chicken broth to the skillet, working to deglaze the bottom and collect all the brown bits.
2. Add Heavy Cream: Pour in the heavy whipping cream. Bring to a boil and then reduce to a simmer. Allow it to reduce by about half.
3. Incorporate Parmesan and Spinach: Turn the heat to low and stir in the grated Parmesan cheese, sun-dried tomatoes, and baby spinach. Continue cooking until the cheese is melted and the spinach is wilted.

Combining Everything

1. Combine Ingredients: Add the sausage mixture and cooked rigatoni to the skillet. Stir to coat everything evenly.
2. Season and Heat Through: Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.

Tips for Making the Perfect Creamy Italian Sausage Pasta

• Pasta Varieties: Several shapes of medium pasta will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne.
• Sausage Texture: Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety in texture adds to the dish.
• Reducing the Cream: The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Aim to reduce by about 50%.
• Sun-Dried Tomatoes: For optimal flavor, make sure to drain the oil from the sun-dried tomatoes.
• Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezing: Due to the amount of cream, freezing this dish is not recommended as it may affect the texture and appeal.