Cooking Instructions:

Cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set aside.

In a large skillet over medium-high heat, brown the Italian sausage until no pink remains. Drain excess grease and set the sausage aside.

In the same skillet, melt the butter over medium-low heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 30 seconds until fragrant.

Add the Italian seasoning, salt, black pepper, paprika, and chicken broth to the skillet. Whisk continuously until the mixture starts to bubble.

Slowly whisk in the heavy cream to the skillet, ensuring a smooth and lump-free sauce.

Gradually add the grated parmesan cheese, whisking until it melts into the sauce and combines well.

Stir in the fresh spinach until it begins to wilt, then add the cooked rigatoni and browned sausage to the skillet. Toss everything together to coat the pasta evenly with the sauce.

Allow the mixture to simmer gently for a few minutes, letting the flavors meld and the cream thicken slightly. If the sauce becomes too thick, adjust the consistency by adding reserved pasta water as needed.

When making Creamy Tuscan Sausage Pasta, feel free to experiment with different ingredients to suit your taste. For an added kick, use spicy Italian sausage or incorporate red pepper flakes. You might also consider adding mushrooms for extra texture or substituting half-and-half for a lighter option. Don't forget to garnish with fresh herbs like parsley or basil for a pop of color and freshness before serving!