Indulge in this comforting Rigatoni with Sausage recipe, featuring savory Italian sausage in a creamy tomato sauce with spinach and a hint of red pepper flakes. Perfect for a satisfying dinner any night of the week!
Ingredients:
- 2 tablespoons Nocellara EVOO
- 1 tablespoon Milanese Gremolata Olive Oil
- 1 cup chopped yellow onions
- 1 1/2 lbs sweet Italian sausage, casing removed
- 1/2 cup spinach
- Kosher salt and ground pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup white wine
- 1 cup heavy cream
- 2/3 cup half and half
- 2 tablespoons tomato paste
- 1 lb rigatoni pasta
- 1/2 cup chopped fresh parsley
- 1 cup grated Italian Parmesan cheese
Instructions:
- Prepare the Sauce:
- Heat Nocellara EVOO in a large skillet over medium heat. Add chopped onions and sauté until tender.
- Add sweet Italian sausage, breaking it up with a spoon, and cook for 6-7 minutes until browned.
- Stir in Milanese Gremolata Olive Oil, spinach, and red pepper flakes (if using). Season with salt and pepper.
- Pour in white wine, increase heat to bring to a boil, then reduce heat to low. Add heavy cream, half and half, and tomato paste. Cover and simmer over low-medium heat for 15 minutes, stirring occasionally, until the sauce thickens.
- Cook the Pasta:
- In a large pot, bring water to a boil. Add 2 tablespoons of salt and cook rigatoni pasta according to package instructions until al dente.
- Drain the pasta and add it directly to the skillet with the sauce. Stir to coat the pasta evenly with the sauce. Let it sit for a minute so the pasta absorbs some of the sauce.
- Finish and Serve:
- Before serving, stir in grated Italian Parmesan cheese and chopped parsley.
- Serve hot, optionally garnished with additional Parmesan cheese and parsley.