Friday, February 9, 2018

Rigatoni with Spinach & Spicy Sausage

Adapted from Barbara Bakes
1 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 lbs ground chicken sausage
28-oz. can diced tomatoes in juice
28-oz. can crushed tomatoes with added puree
8-oz. rigatoni
3 cups fresh baby spinach
1 Tbsp dried basil
1 tsp dried oregano
1 tsp crushed red pepper flakes
½ cup Parmesan cheese
Salt and Pepper to taste
1. Heat oil in Dutch oven over medium heat; add onion and sauté until translucent, about 4 minutes. Add garlic and cook, stirring continuously for 1 minute. Add sausage and cook until browned, about 5 minutes. Drain drippings from pot.
2. Add diced tomatoes with juice, crushed tomatoes, basil, oregano, and crushed red pepper flakes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
3. Meanwhile, cook pasta.
4. Stir pasta and spinach into tomato sauce. Simmer until spinach wilts, about 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve.

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