Hot Italian Sausage Sundried Tomato Rigatoni

Name: Hot Italian Sausage Sundried Tomato Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb Hot Italian Sausage (can use sweet if you don't prefer spice); 2 Small Shallots (use 1 if large; diced); 6 cloves Garlic (minced); 3 tbsp Tomato Paste; 1/3 jar Sundried Tomatoes (I used the Trader Joe's 8.5 oz jar of Sliced Sundried Tomatoes in Olive Oil); 1/2 cup White Wine (dry); Salt & Pepper (to taste); 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Paprika; 1/2 tsp Dried Oregano; 1/2 tsp Dried Basil; 1/2 tsp Red Pepper Flakes (optional; adjust to spice preference); 1 cup Heavy Cream; 3 cups Baby Spinach; 1 lb Rigatoni (reserve 1 cup pasta water); Parmesan, Fresh Parsley (optional to serve)

7 steps

Prep:10minCook:25min

A savory, spicy, slightly creamy, and very satisfying pasta dish.

Updated at: Wed, 08 Feb 2023 03:59:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1040.8 kcal (52%)

Total Fat49.6 g (71%)

Carbs101.8 g (39%)

Sugars11 g (12%)

Protein42.9 g (86%)

Sodium1015.1 mg (51%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbHot Italian Sausage

can use sweet if you don't prefer spice

2Shallots

Small, use 1 if large, diced

6cloves garlic

minced

3 Tbsptomato paste

0.33 jarSundried Tomatoes

I used the Trader Joe's 8.5 oz jar of Sliced Sundried Tomatoes in Olive Oil

½ tspgarlic powder

½ tsponion powder

½ tsppaprika

½ tspdried oregano

½ tspdried basil

½ tspRed Pepper Flakes

optional, adjust to spice preference

1 cupheavy cream

3 cupsbaby spinach

1 lbRigatoni

reserve 1 cup pasta water

Instructions

Step 1

If sausage is in casing, remove from casing. Heat a large pot or Dutch Oven over medium heat. Add the sausage and break into small pieces using a spatula. Cook for about 5 minutes until the sausage is browned.

Step 2

To the same pot, add the shallots and cook for 2 minutes, stirring often. Add the garlic and cook another minute, stirring often. Add the garlic powder, onion powder, paprika, dried oregano, dried basil, and red pepper flakes. Stir to combine.

Step 3

Mix in the tomato paste to combine and cook for 3 minutes. Add the sundried tomatoes and cook another 2 minutes.

Step 4

Meanwhile, cook the rigatoni according to package instructions in boiling salted water until al dente. Reserve a cup of pasta water.

Step 5

Pour in the white wine to deglaze the bottom of the pan. Scrape up any stuck bits with a wooden spoon. Cook for 2-3 minutes until most of the liquid is absorbed. Season to taste with salt and pepper. Pour in about 1/4 cup of the pasta water.

Step 6

Turn heat to low. Pour in heavy cream and stir until well combined. Add the baby spinach and stir into the sauce until the spinach is wilted. Transfer the cooked rigatoni and about 1/2 a cup of pasta water into the pot. Stir to combine. Add additional pasta water as needed. Season to taste with salt and pepper.

Step 7

Serve immediately with freshly grated parmesan cheese and chopped fresh parsley as desired.

View on Carol Bee Cooks

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