Hot Italian Sausage Sundried Tomato Rigatoni

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

↑Support creators by visiting their site 😊