Rigatoni with Sausage
This delicious dish is perfect for dinner and if there’s any left over you can have it for lunch the next day.
Ingredients
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2 tablespoons of The Olive Scene Single Varietal Extra Virgin Olive Oil
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1 tablespoon of The Olive Scene Infused Milanese Gremolata Olive Oil
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1 cup of chopped yellow onions
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1 ½ lbs of sweet Italian sausage
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1/2 cup of spinach
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Kosher salt and ground pepper
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½ teaspoon Kirmizi Aci Biber red pepper flakes (optional)
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1 cup of white wine
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1 cup of heavy cream
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2/3 cup of half and half
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2 tablespoons of tomato paste
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1 lb. of rigatoni pasta
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½ up of chopped fresh parsley
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1 cup of grated Italian Parmesan cheese
Instructions
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Heat EVOO in a skillet over medium heat
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Add onions and sauté until tender
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Add sausage and cook for 6-7 minutes until browned
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Add Milanese Gremolata Olive Oil, spinach and red pepper flakes
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Add a pinch of salt, pepper and pour in the white wine
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Bring to boil and lower the heat, add heavy cream, half and half and tomato paste
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Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.
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In a large pot, boil water and add 2 tablespoons of salt
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Cook rigatoni until it is al dente
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Drain pasta and add to the sauce, stir to coat evenly
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Let the pasta sit in the skillet so it absorbs some of the sauce
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Before serving add Italian Parmesan cheese and stir in parsley. Serve hot.
Source & photo credit: Veronica Foods