Rigatoni with spinach, sausage, and robiola

Name: Rigatoni with spinach, sausage, and robiola
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Rigatoni 0.75 lb; Spinach 10 cups; Sausage 10.5 oz; Robiola cheese 7.1 oz; Onions ½; Whole milk 0.6 cup; Fine salt to taste; Extra virgin olive oil to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Stephanie Cabibbo

Rigatoni with spinach, sausage and robiola? Oh, it’s a Northern Italian gem people reach for when they want something creamy but not too heavy. The rigatoni with spinach and sausage combo is a meal with a tender bite from the pasta, a rich, savory kick from the salsiccia, and a mellow touch from fresh spinach. And look, what really makes this dish stand out is the robiola cheese—straight from the north of Italy. Instead of drowning it in cream, you melt the robiola with a splash of milk. This swap keeps the sauce light but still moist and rich, so every bite just clings perfectly to the pasta. Really, it’s the kind of Italian pasta with sausage and spinach that's simple for any night but feels a bit special—especially if you love cheese and sausage.

In Northern Italy, folks are known for smart ways to use local ingredients. This creamy pasta with sausage and spinach is a perfect example. I mean, the robiola and milk make it smooth and just silky enough, so you’re not feeling heavy afterward. And if you wanna swap out the greens—like try chard or kale instead of spinach? Pretty simple. But the dish still works super, super well. Plus, you could use penne or another chunky pasta if that’s what you’ve got on hand. Fans of an easy sausage and spinach pasta love how quick it is to put together. You only need a handful of ingredients for those true Italian flavors. Really, it’s food that’s great on a busy weeknight but still impressive enough for guests. And hey, leftovers? They heat up nicely, making lunch the next day just as tasty. For anyone into one-pot sausage and spinach pasta ideas or who wants to play around with pasta, sausage, and veggies, this is a great place to start—fresh, local and full of that Northern Italian comfort. With its versatility and comforting flavors, this dish is a true staple in any home cook's repertoire. For sure.

How to prepare Rigatoni with spinach, sausage, and robiola

To prepare the rigatoni with spinach, sausage, and robiola, first peel and finely chop the onion 1. Coarsely chop the well-washed spinach as well 2. Now transfer the robiola to a bowl, work it with a fork 3 to soften it and store it in the refrigerator.

Move on to the sausage: remove it from the casing and crumble it with your hands 4. Heat a drizzle of oil in a large pan 5, add the onion 6 and let it brown.

Add the crumbled sausage 7 and stir until well browned. Lastly, add the spinach 8 and season with a pinch of salt 9.

Once the spinach has wilted, add the robiola 10 and the milk 11, which will help melt the cheese. Add it little by little until you get the right creaminess. Meanwhile, cook the pasta in plenty of boiling salted water 12.

Drain the pasta al dente, transfer it to the pan with the sauce 13, and sauté it for a few moments 14. The rigatoni with spinach, sausage, and robiola are ready to serve 15!

Storage

We recommend consuming the rigatoni with spinach, sausage, and robiola immediately; alternatively, they can be stored in the refrigerator for one day.

For the translation of some texts, artificial intelligence tools may have been used.

Rigatoni with spinach, sausage, and robiola

PRESENTATION

How to prepare Rigatoni with spinach, sausage, and robiola

Storage

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