We’ve got to admit that this Spicy Chicken Sausage Rigatoni recipe is one of our favorite pasta dishes! It is a perfect balance of spicy sausage, creamy sauce, and savory vegetables. With fresh spinach, sun-dried tomatoes, and white wine all working together to elevate the dish, it’s one of those pasta recipes that feels both comforting and special. Our favorite way to make Italian recipes is to grab a few fresh ingredients from the grocery store and create a creamy pasta!
3 Reasons You’ll Love This Spicy Chicken Sausage Rigatoni:
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Bold, Balanced Flavor – The spicy sausage, creamy Parmesan sauce, and tangy tomatoes and tons of garlic to create a rich, layered flavor in every bite.
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One Pan Simplicity – Aside from boiling the pasta, the sauce comes together in just one pan, making cleanup a breeze.
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Fresh Yet Comforting – With fresh spinach and dried tomatoes, it feels light enough for a weeknight, but satisfying enough for a weekend dinner.
Ingredients for Spicy Chicken Sausage Rigatoni:
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Spicy Chicken Italian Sausage
Brings bold flavor and protein to the dish; its spice adds depth and warmth to the creamy sauce, without the greasiness of pork sausage. We love the freshly made Whole Foods Spicy Italian Chicken Sausage. -
Canola Oil
A neutral cooking fat used to sauté the sausage and onion without overpowering the other flavors. -
Red Onion
Adds sweetness and slight sharpness; the shape gives nice texture and visual appeal. -
Dry White Wine
Deglazes the pan and builds complexity in the sauce by adding acidity and brightness. -
Roasted or Sundried Tomatoes
Concentrated tomato flavor with a slight chew; adds richness and balance to the creamy components. -
Butter (Salted or Unsalted)
Adds creaminess and silkiness to the sauce; salted butter enhances flavor, while unsalted allows you to control seasoning. -
Heavy Cream
Creates a rich, velvety base for the sauce that balances the heat from the sausage. -
Fresh Spinach, Chopped
Adds color, nutrients, and freshness, balancing out the richness of the sausage and cream. -
Freshly Grated Parmesan Cheese
Melts into the sauce for a salty, nutty finish and helps thicken it slightly. -
Rigatoni Pasta
The ridged, tube-shaped pasta holds onto the sauce beautifully and stands up to the hearty ingredients. You can also use penne pasta.
How to make Spicy Chicken Sausage Rigatoni:
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Boil a large pot of salted water.
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Remove casing from the sausage. Heat oil in a shallow pan over medium heat.
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In a large skillet, cook sausage over a medium-high heat, till golden brown, and cooked thru, breaking it into small bite-size pieces.
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Transfer cooked sausage to a bowl and cover with foil.
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Boil pasta according to package instructions and cook time until al dente.
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Deglaze the pan with white wine, scraping up any browned sausage bits off the bottom of the pan. Let the wine reduce.
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Add butter and red onion to the pan. Cook for 2 minutes.
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Add roasted tomatoes and cook for 3–4 more minutes.
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Once the pasta is nearly done, add heavy cream and Parmesan cheese to the pan. Stir and let the cheese melt over low heat.
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Add in the chopped spinach and cooked rigatoni. Toss everything to coat well.
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Turn off the heat and allow the pasta to rest in the sauce for 2 minutes before serving.
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Serve in bowls, topping with fresh parsley or basil, if you would like.
How to Store Leftovers:
Let the pasta cool completely before storing it in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water to loosen the sauce.
Substitutions:
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Sausage: You can use mild chicken sausage or even pork Italian sausage if preferred.
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Wine: Replace with low-sodium chicken broth if you don’t want to use wine.
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Heavy Cream: Half-and-half works in a pinch, though the sauce may be a bit thinner.
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Parmesan: Grana Padano or Pecorino Romano can be used instead, adjusting salt to taste.
Flavor Boosters & Seasonings:
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Italian Seasoning – Add 1 to 1½ teaspoons when you sauté the onions or stir it into the sauce for an herby, aromatic base.
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Red Pepper Flakes – Add a pinch for heat if your sausage isn’t spicy enough.
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Fresh Basil or Parsley – Stir in at the end or use as garnish for freshness and color.
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Grated Parmesan Cheese – Sprinkle over the top right before serving to add nutty richness.
Vegetable Additions for Spicy Chicken Sausage Rigatoni:
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Bell Peppers – Throw into pan after the onions.
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Sliced Mushrooms – Sauté with the onions for umami depth.
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Roasted Red Peppers – Chop and add with the tomatoes for sweet, smoky flavor.
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Zucchini or Yellow Squash – Lightly sauté or roast and toss in for a summery feel.
Creamy or Cheesy Enhancements:
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Shredded Mozzarella or Fontina – Stir into the hot pasta to melt or sprinkle on top and broil for a bubbly finish.
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Extra Butter or Cream – Add a splash more for a richer, more luxurious sauce.
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Ricotta Spoonfuls – Dot on top when serving for a creamy contrast.
Pasta Water Trick:
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Reserved Pasta Water (¼ cup) – Add if the sauce feels too thick; it helps the sauce cling to the pasta and emulsifies beautifully.
Whether you’re craving a weeknight dinner with some spice or a dish to impress without too much effort, this Chicken Italian Sausage Rigatoni delivers.
Equipment
- Large pot
- large frying pan
- pasta spoon
Ingredients
- 2 tablespoons salt for pasta water
- 2 links spicy chicken Italian sausage
- 1 tablespoon canola oil
- 8 ounces rigatoni half a box
- ⅓ cup dry white wine
- 3 tablespoons salted butter sliced into equal pieces
- ½ red onion sliced lengthwise
- ⅓ cup roasted or sun dried tomatoes diced fine
- ¼ cup heavy cream
- ⅔ cup fresh grated parmesan cheese
- 2 cups fresh spinach stems removed and chopped
Instructions
- Boil water for the pasta. Salt the water liberally.2 tablespoons salt
- Remove casing from sausage. Heat one tablespoon canola oil in a shallow pan. Place the sausage in the pan and cook through, Break up the sausage as it is cooking, so that it is in smaller bite site size pieces. remove the sausage from the pan to a bowl and cover with foil.2 links spicy chicken Italian sausage, 1 tablespoon canola oil
- Boil the pasta according to the package directions.8 ounces rigatoni
- Pour the white wine into the pan and scape and remaining sausage bits off the pan. When the wine is mostly reduced down, add in the butter and slice onion. Cook for 2 minutes⅓ cup dry white wine, ½ red onion, 3 tablespoons salted butter
- Add in the chopped tomatoes. Cook for 3-4 more minutes.⅓ cup roasted or sun dried tomatoes
- When the pasta is almost ready, add the cream and parmesan cheese. Reduce the heat to a simmer and stir until the parmesan is melted. Toss in the spinach and pasta. Stir until the pasta is well-coated.¼ cup heavy cream, ⅔ cup fresh grated parmesan cheese
- Turn off the heat and allow the pasta to rest in the sauce for 2 minutes.
Nutrition
Other Italian Recipes to try:
Cheesy Baked Italian Sausage & Spinach Pasta Recipe
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