dinner · italian
Creamy Tuscan Sausage Rigatoni with Baby Spinach & Sun-Dried Tomatoes
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Instructions
1
Bring four quarts of salted water to a rolling boil in a large pot over high heat.
2
Drop rigatoni into the boiling water and cook for 10 to 11 minutes until tender al dente.
3
While pasta boils, place a 12-inch skillet over medium-high heat with olive oil until shimmering hot.
4
Add ground pork sausage to the hot skillet, breaking it into bite-sized morsels with a wooden spoon.
5
Brown sausage undisturbed for 5 to 6 minutes until deeply caramelized, crisped at the edges, and cooked through.
6
While sausage browns, mince garlic cloves and slice drained sun-dried tomatoes into thin strips on a cutting board.
7
Stir minced garlic, sliced sun-dried tomatoes, and crushed red pepper into the sausage, cooking 1 minute until fragrant.
8
Pour chicken broth and heavy whipping cream into the skillet, bringing the sauce to a gentle simmer for 3 minutes.
9
Drain cooked rigatoni in a colander, shaking off excess moisture, and reserve two tablespoons of pasta cooking water.
10
Add rigatoni, baby spinach, grated parmesan, remaining salt, and black pepper to the skillet, tossing until spinach wilts.
11
Simmer 1 minute until sauce clings to rigatoni, then spoon creamy pasta and sausage into wide bowls to serve.
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