1. Cook the Sausage: Building a Flavorful Base

1. Heat Oil: Start by heating the olive oil in a large, high-sided skillet over medium heat.
2. Add Sausage: Add the crumbled Italian sausage to the hot skillet.
3. Brown Sausage: Cook the sausage for about 5-7 minutes, breaking it up with a wooden spoon or spatula as it cooks, until it’s fully browned and cooked through.
4. Optional: Add Onion If using, add the onion and cook until softened.
5. Drain Grease: If there’s a lot of excess grease in the skillet, carefully drain it off.

2. Combine Key Ingredients: Infusing the Pasta with Flavor

1. Add Remaining Ingredients: To the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce.
   • Tip: If you like a spicier kick, add the optional red pepper flakes at this stage.
2. Mix Well: Stir everything together thoroughly, making sure the pasta is evenly coated with the sauce and submerged in the liquid.

3. Simmer and Cook: Creating a Harmonious Dish

1. Bring to Boil: Increase the heat to medium-high and bring the mixture to a gentle boil.
2. Stir Occasionally: Stir the mixture occasionally to prevent the pasta from sticking to the bottom of the skillet.
3. Cover and Cook: Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to medium-low or low. Let the rigatoni cook for 10 to 15 minutes.
   • Check for Doneness: The pasta should be cooked al dente, meaning it should be tender but still have a slight firmness to the bite.

4. Incorporate Spinach: Adding Freshness and Nutrients

1. Add Spinach: Once the pasta is cooked, add the fresh spinach to the skillet.
2. Wilt Spinach: Stir the spinach into the hot pasta and sauce. You can either cook over medium heat for a few minutes until wilted, or remove the skillet from the heat, cover it with the lid, and let the residual heat wilt the spinach for about 4 minutes.

5. Adjust the Consistency: Achieving Your Ideal Sauce Thickness

1. Thicken Sauce (Optional): If you prefer a thicker sauce, you can continue to cook the mixture uncovered for a couple of minutes, allowing some of the liquid to evaporate.
2. Stir Occasionally: Stir occasionally to prevent the sauce from burning or sticking to the bottom of the skillet.

6. Season and Serve: The Final Touches

1. Remove from Heat: Once the spinach is wilted and the sauce has reached your desired consistency, remove the skillet from the heat.
2. Season: Season the dish with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired) to taste.
   • Tip: Be cautious with the salt, as Italian sausage can be quite salty on its own.
3. Garnish: Garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
4. Serve Hot: Serve the Creamy Sausage Rigatoni immediately while it’s hot and the sauce is creamy.