This pasta has chunks of Italian sausage in a spicy tomato cream sauce. It’s a rich, hot, and delicious dish to share with your family and friends!

Ingredients:

• 12 oz. rigatoni
• 12 oz. Italian sausage (we use spicy sausage — you can use whatever you like)
• 1 tbsp. olive oil
• 4 ounces cubed pancetta (you can use bacon if you can’t find pancetta)
• 1/2 medium yellow onion, diced
• 3 cloves minced garlic
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup white wine or chicken broth
• 14.5-oz can of fire roasted tomatoes
• 1 cup heavy cream
• 1 cup fresh baby spinach
• 1/2 tsp. kosher salt
• 1/2 tsp fresh-ground black pepper
• 1/3 cup fresh-grated parmesan cheese

Process

1. Boil a large pot of salted water. The salt does not ‘help the boil’ but it does add flavor to the noodles. Cook the 12 ounces of rigatoni per package directions.
2. Put the olive oil into a saute pan over medium heat. Slice the italian sausages into little discs while the pan heats. Add the sausage and pancetta to the pan and cook until browned. Set the cooked meats aside in a bowl.
3. Add the onion to the saute pan and cook until translucent. Add the garlic and cook for one minute.
4. Add the wine and the tomatoes. Simmer and reduce by half.
5. Reduce the heat to medium-low. Add the cream, spinach, salt, pepper, crushed peppers, sausage, and pancetta. Simmer until the spinach is wilted.
6. Gradually add the parmesan cheese, stirring slowly as you do so. The sauce should begin to thicken up.
7. Add the drained rigatoni noodles to the sauce and stir to coat.
8. Enjoy!

Did you enjoy this recipe? Check out our other recipes on The Recipes page!