serves 6
8 ounces Rigatoni pasta
1 tablespoon olive oil
1 pound sweet ground Italian sausage
1 small chopped onion
2 minced garlic cloves
1 1/2 cups Half and Half
1/2 cup chicken stock
1 14.5 ounce can petite dices tomatoes – drained
1 cup fresh baby spinach
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
3/4 cup grated Parmesan cheese
Cook the pasta according to the box directions, drain and set aside. Drain the petite diced tomatoes.
Cook the sausage and onion in a large skillet with olive oil over medium heat. Remove the sausage mixture to a plate then, add the fresh garlic to the pan and cook for 1 minute.
Make the white sauce by adding the Half and Half, chicken stock, and Parmesan cheese to the garlic. Stir and turn the heat down to low, allowing the sauce to simmer for 3-4 minutes. Add the red pepper flakes, salt, Italian seasoning, chopped tomatoes, and fresh spinach. Cook until the spinach has wilted.
Add in the sausage and onions, along with the pasta noodles. Stir, and cook on low for 5 minutes. Sprinkle on Parmesan cheese and a little fresh parsley, if desired. Serve immediately.
Recipe Variations:
Dairy Alternatives: Dairy substitutions are easy. You can use heavy cream or milk if needed.
Go Gluten-free: Substitute the rigatoni with your favorite gluten-free pasta.
Add Cream Cheese: For extra richness, add 4 ounces of cream cheese.
Add More Veggies: Try red bell pepper, mushrooms, broccoli, or asparagus for crunch and texture.
For Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
To Reheat: Add pasta along with a tablespoon or two of water or milk. Stir and warm in the microwave or on the stovetop.
Nutrition
Calories: 570kcal
Carbohydrates: 35g
Protein: 22g
Fat: 37g
Saturated Fat: 15g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 16g
Cholesterol: 90mg
Sodium: 1039mg
Potassium: 452mg
Fiber: 2g
Sugar: 4g
Vitamin A: 820IU
Vitamin C: 5mg
Calcium: 210mg
Iron: 2mg