Rigatoni with Sausage

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:

1. 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.
2. 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.
3. Finish and Serve:
   • Before serving, stir in grated Italian Parmesan cheese and chopped parsley.
   • Serve hot, optionally garnished with additional Parmesan cheese and parsley.