Creamy Rigatoni with Italian Sausage

In a large pot or Dutch oven over medium heat, add olive oil. Once hot, add the Italian sausage and brown it, breaking it up with a spoon.

Remove the cooked sausage from the pot and set it aside.

In the same pot, add the sun-dried tomato oil. Sauté the diced red onion and minced garlic for a few minutes until fragrant.

Stir in the tomato paste and cook for about 3 minutes, stirring constantly.

Add the chopped sun-dried tomatoes and stir to combine.

Pour in the chicken broth and marinara sauce, and stir everything together.

Add the dry rigatoni pasta to the pot and stir.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the pasta is al dente, stirring occasionally.

Stir in the heavy cream and chopped spinach until the spinach has wilted.

Season with red pepper flakes, Italian seasoning, salt, and pepper to taste.

Turn off the heat. Slowly stir in the freshly grated Parmesan cheese until it's melted and the sauce is smooth.

Add the cooked sausage back into the pot and stir to combine everything.