Ingredients:
12 oz rigatoni pasta
1 lb Italian sausage, casings removed
2 cups fresh spinach
1 cup heavy cream
1 can (14 oz) crushed tomatoes
3 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1 tbsp olive oil
Salt and pepper to taste
Directions:
Cook the rigatoni pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up into small pieces until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, heavy cream, salt, and pepper. Stir well and let the sauce simmer for about 5 minutes until it thickens.
Add the cooked sausage back into the skillet and mix. Toss in fresh spinach and stir until wilted.
Stir in the cooked rigatoni and Parmesan cheese. Mix everything together and cook for another 2-3 minutes until the pasta is well coated with the sauce.
Serve hot, garnished with extra Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 650 kcal per serving
