1-Gathering and Prepping Ingredients: First, get everything ready to make cooking easier. Heat 1 tablespoon of olive oil in a large, high-sided, heavy-bottomed skillet over medium heat. This step sets the base for the flavors in your creamy sausage rigatoni.

2-Cooking the Sausage: Next, add 15 oz of crumbled Italian sausage to the skillet and cook for about 5 minutes. Break it up as it cooks until it’s fully done, then drain any excess grease or liquid to keep the dish light.

3-Adding Pasta and Sauce: Now, stir in 8 oz of uncooked rigatoni, 1 cup of chicken broth, 1 cup of heavy cream, 4 cloves of minced garlic, 1 teaspoon of Italian seasoning or Herbs from Provence, and 15 oz of tomato sauce. Bring everything to a boil over medium heat, stirring well, then cover and cook for 10 to 15 minutes. Make sure to stir often to avoid sticking and get that al dente texture.

4-Incorporating Spinach and Seasoning: Once the pasta is almost ready, add 5 oz of fresh spinach and cook for a few minutes until it wilts, or let it sit covered for about 4 minutes off the heat. Stir everything together, then season with salt, coarsely ground black pepper, and red pepper flakes to your taste. Remember, the sausage might already be salty, so taste as you go.