This pasta has chunks of Italian sausage in a spicy tomato cream sauce. It’s easy to make, rich and flavorful, and perfect for a nice meal with your family and friends!

Ingredients:

• 12 oz. rigatoni
• 12 oz. spicy Italian sausage, sliced into discs (you can sub in regular if you don’t like spicy)
• 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. Cook the 12 ounces of rigatoni per package directions.
2. Put the olive oil into a saute pan over medium heat. Add the sausage and pancetta to the pan and cook until browned. Set the cooked meats aside in a bowl, but keep the fat in the pan.
3. Add the onion to the saute pan and cook in the fat 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!

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