1-First Step: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the crumbled Italian sausage and cook for about 5 minutes until fully cooked, then drain excess grease to keep the dish light.

2-Second Step: Stir in the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Bring the mixture to a boil over medium heat, then cover and cook for 10 to 15 minutes. Remember to stir frequently to prevent sticking and ensure the pasta reaches al dente texture.

3-Third Step: Add the fresh spinach and cook until wilted; you can do this on medium heat for a few minutes or let it sit off the heat with the lid on for 4 minutes to use the residual warmth. Mix everything well to blend the flavors.

4-Final Step: Remove from heat and season with salt, pepper, and red pepper flakes as desired. This hearty one-pan rigatoni dish with Italian sausage and spinach is now ready to serve, offering a creamy texture that’s hard to resist.