RIGATONI WITH ITALIAN SAUSAGE AND SPINACH

This dish is a great weeknight dinner as it comes together very quickly, about 30 minutes.

Be mindful of any added salt as the pecorino Romano is a very salty cheese.

Ingredients:

• 7 ounces of rigatoni

• 6 ounces of Italian sausage (2 links, casing remove)

• 1 small shallot, minced

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1 tbsp tomato paste

• 1/2 cup dry white wine

• 1 cup chicken stock

• 1/4 tsp crushed red pepper flakes

• 1 4 inch stalk of fresh basil leaves

• 2 cups baby spinach

• 1 1/2 cups cream

• 1/2 cup grated pecorino Romano

• Fresh cracked black pepper

• Kosher salt to taste

• Fresh basil leaves, chopped for garnish

• Grated parmesan for garnish

Directions:

• Heat a medium saucepan over medium heat and add the olive oil.

• Remove the casings from the Italian sausage and crumble into the pan. Cook until no longer pink, about 5-6 minutes.

• Add the shallots and garlic and cook for 1 minute.

• Add the tomatoes paste and stir in for about 1 minute.

• Add the wine and let simmer for 2 minutes. Then add the stock and bring to a simmer. Add the basil stalk whole.

• Lower the heat, cover, simmer for 15 minutes.

• Remove the basil stalk then add the spinach and stir in. Add the cream and heat through then add the pecorino Romano.

• Turn off the heat and let sit until the spinach has wilted. Taste and reseason if necessary. Be careful adding salt and pecorino is very salty.

• Cook the pasta in salted water al dente according to package directions.

• Turn the heat on to very low under the sauce pan and bring to a low simmer. Using a big spoon, add the cooked pasta to the sauce including any pasta water that comes with it. Stir to coat. Cover and let sit at least 15 minutes for the pasta to absorb some of the sauce, finish cooking, and thicken a bit.

• Serve in pasta bowls with chopped basil and grated parmesan with garlic.