Today’s Best Recipe is one pot rigatoni with gorgonzola and sausage. It’s a one-pot pasta recipe with tender noodles, wilted spinach, tasty Italian Sausage with a pop of color and flavor from grape tomatoes, and cheesy yum!
Busy weeknights or lazy weekends, this simple recipe is flavorful and ready in about 30 minutes.
I love trying new recipes, and this one from Rita is one of my favorite pasta recipes.
Making this dish is easy and a great rotation for quick meals from the first time to the next time.
You’ll discover more great recipes on our Pinterest Dinner Board.
4 servings
30 minutes
Ingredients:
4 Tablespoons garlic-herb butter
1/2 pound Italian sausage
1-pint grape tomatoes
4 cups low-sodium Chicken Broth
3 cups Rigatoni Pasta
6 ounces crumbled gorgonzola cheese
4 cups baby spinach
How to Make One-Pot Rigatoni with Gorgonzola and Sausage
Cube butter.
Preheat 4-quart stockpot on medium-high heat for 2-3 minutes.
Add sausage to pot and cook 7-8 minutes, stirring with a wooden spoon to crumble meat, until meat reaches 160-degrees and no pink remains.
Once the sausage is browned, add tomatoes to the sausage and cook for 3-4 minutes, occasionally stirring until tomatoes soften.
Remove sausage mixture from pan to large bowl and set aside. (see tips)
Return same pot to medium heat; deglaze the pan by adding broth and bring to a boil.
Add pasta to boiling broth and cook 10-12 minutes, occasionally stirring until pasta is al dente. (do not drain).
Add the sausage mixture, butter, gorgonzola, and spinach to the pot of hot pasta.
Remove from heat; stir until butter melts and spinach wilts.
This dish goes well with garlic bread and a big salad.
Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to two days.
Substitutes:
3 sausage links, removed from casings
Try hot Italian sausage
Penne Pasta
cherry tomatoes cut in half
Add-ins:
Try adding 1/4 teaspoon red pepper flakes (or more depending on taste).
1/4 cup pepper jack cheese
deglaze the pan with 1/4 cup white wine before adding broth.
garnish with lemon zest or parmesan cheese
Tips:
I place paper towels at the bottom of a large bowl and place a colander over the bowl. When meat is done, pour into the colander to allow grease to drain.
Make Your own Herbed Butter:
Herbed Butter requires a little prep time (one hour in the refrigerator), but it is worth the effort and can be used in this recipe or on both steaks and mashed potatoes for extra flavor. (originally posted with our date night steak recipe.)
Here is the easy recipe for Herbed Butter:
¼ cup softened butter
¾ teaspoon lemon juice
¼ teaspoon salt or to taste
½ clove garlic minced
1 ½ Tablespoon fresh parsley chopped
¾ Tablespoon fresh basil
¾ Tablespoon fresh oregano
¾ Tablespoon rosemary
1/8 teaspoon black pepper
How to Make Herbed Butter
In a small bowl, mix all ingredients until combined.
Press into silicone molds, spray a nonstick Tablespoon measuring spoon with nonstick cooking spray, press butter mixture into the spoon, and tap out onto plastic wrap. A tablespoon of the butter is a perfect portion. Cover with plastic wrap and refrigerate for 1 hour. Add to top of the steak and mashed potatoes.
One Pot Rigatoni with Gorgonzola and Sausage
Today's Best Recipe is one pot rigatoni with gorgonzola and sausage. It's comfort food in a 30-minute pasta dish for busy schedules.
Ingredients
- 4 Tablespoons garlic-herb butter
- 1/2 pound Italian sausage
- 1-pint grape tomatoes
- 4 cups low-sodium Chicken Broth
- 3 cups Rigatoni Pasta
- 6 ounces crumbled gorgonzola cheese
- 4 cups baby spinach
Herbed Butter (optional)
- ¼ cup softened butter
- ¾ teaspoon lemon juice
- ¼ teaspoon salt or to taste
- ½ clove garlic minced
- 1 ½ Tablespoon fresh parsley chopped
- ¾ Tablespoon fresh basil
- ¾ Tablespoon fresh oregano
- ¾ Tablespoon rosemary
- 1/8 teaspoon black pepper
Instructions
Pasta Dish:
Cube butter.
Preheat 4-quart stockpot on medium-high heat for 2-3 minutes.
Add sausage to pot and cook 7-8 minutes, stirring with a wooden spoon to crumble meat, until meat reaches 160-degrees and no pink remains.
Once the sausage is browned, add tomatoes to the sausage and cook for 3-4 minutes, occasionally stirring until tomatoes soften.
Remove sausage mixture from pan to large bowl and set aside. (see tips)
Return same pot to medium heat; deglaze the pan by adding broth and bring to a boil.
Add pasta to boiling broth and cook 10-12 minutes, occasionally stirring until pasta is al dente. (do not drain).
Add the sausage mixture, butter, gorgonzola, and spinach to the pot of hot pasta.
Remove from heat; stir until butter melts and spinach wilts.
How to Make Herbed Butter:
- In a small bowl, mix all ingredients until combined.
- Press into silicone molds, spray a nonstick Tablespoon measuring spoon with nonstick cooking spray, press butter mixture into the spoon, and tap out onto plastic wrap. A tablespoon of the butter is a perfect portion. Cover with plastic wrap and refrigerate for 1 hour. Add to top of the steak and mashed potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 718Total Fat: 45gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 102mgSodium: 1259mgCarbohydrates: 47gFiber: 4gSugar: 4gProtein: 33g
Nutritional Information may not be accurate.
