his Scrumptious Italian Sausage Pasta Combines Rigatoni with Sundried Tomatoes and Spinach in a Creamy Garlic Parmesan Sauce
Ingredients:
12 oz rigatoni pasta
2 Italian sausages (mild or spicy), casings removed
1/2 cup sundried tomatoes, chopped
2 cups fresh spinach, roughly chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Directions:
Cook the rigatoni according to package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Stir in the sundried tomatoes and spinach, and cook until the spinach is wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes to thicken slightly.
Stir in the Parmesan cheese, and add salt and pepper to taste. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
Toss the cooked rigatoni into the sauce, mixing until the pasta is well coated.
Garnish with fresh basil or parsley before serving. Enjoy this rich and creamy pasta dish!