Ingredients
Main Dish:
12 oz rigatoni pasta
1 lb Italian sausage (mild or spicy, casings removed)
2 cups fresh spinach leaves
1 cup heavy cream
1 cup tomato sauce
½ cup grated Parmesan cheese
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon red pepper flakes (optional, for spice)
Salt and pepper to taste
Optional Garnish:
Fresh thyme or basil
Extra grated Parmesan
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Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
2. Cook the Sausage:
Heat olive oil in a large skillet over medium heat.
Add the sausage and cook, breaking it up into crumbles, until browned and fully cooked. Remove from the skillet and set aside.
3. Sauté the Aromatics:
In the same skillet, add the diced onion and sauté until translucent (about 3-4 minutes).
Stir in the minced garlic and cook for 1 minute until fragrant.
4. Prepare the Sauce:
Add the tomato sauce and heavy cream to the skillet. Stir well to combine.
Season with salt, pepper, and red pepper flakes (if using).
Let the sauce simmer for about 5 minutes until slightly thickened.
5. Combine Ingredients:
Return the cooked sausage to the skillet.
Add the fresh spinach and stir until wilted.
Toss in the cooked rigatoni and mix until well-coated with the sauce.
6. Add Cheese:
Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
7. Serve:
Garnish with fresh thyme, basil, or extra Parmesan as desired.
Serve warm and enjoy!