Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain the pasta, rinse briefly to stop the cooking, and set aside.
- In a large skillet over medium heat, break up the Halal beef or chicken sausage and cook until browned and slightly crisp around the edges, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
- In the same skillet, melt the butter and pour in the olive oil. Add the chopped sun-dried tomatoes and sauté for about 1 minute until fragrant.
- Add the minced garlic to the pan and cook for about 30 seconds, stirring constantly, until aromatic.
- Turn heat down to medium-low. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and allow the sauce to come to a gentle boil. Gradually add the Parmesan cheese in batches, stirring well to melt each addition before adding more.
- Mix in the Italian seasoning, paprika, and salt and pepper. Gently simmer the sauce, stirring, until it thickens enough to coat a spoon.
- Add the baby spinach and stir until it just wilts into the sauce.
- Return the browned sausage and cooked pasta to the skillet. Toss until everything is evenly coated in the sauce.
- Serve hot, garnished with chopped parsley or basil and extra Parmesan cheese if desired.
Nutrition
Notes
This pasta is best served immediately, as the creamy sauce can thicken or separate if reheated. You can use any sturdy pasta shape like penne or farfalle in place of rigatoni. Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of chicken broth or cream when reheating gently on the stovetop or in short microwave bursts. Freezing is not recommended, since cream sauces may turn grainy once thawed. Adjust spice level by choosing mild or hot sausage to your taste.