Creamy Sausage Rigatoni

 

Ingredients:

• 1 tablespoon olive oil
• 15 ounces Italian sausage, crumbled
• 8 ounces rigatoni pasta, uncooked
• 1 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning or Herbs de Provence
• 15 ounces tomato sauce
• 5 ounces fresh spinach
• Salt and coarsely ground black pepper to taste
• Red pepper flakes to taste

Instructions:

1. Heat the olive oil in a large, deep skillet over medium heat.
2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Add the rigatoni, chicken broth, heavy cream, garlic, Italian seasoning, and tomato sauce to the skillet. Bring to a boil over medium heat, then reduce heat to low and simmer, covered, for 10-15 minutes, or until the pasta is al dente.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.
5. Season with salt, pepper, and red pepper flakes to taste.
6. Serve immediately.

Safety guidelines:

• Be careful not to overcrowd the skillet when cooking the sausage. If necessary, cook the sausage in batches to ensure that it browns evenly.
• Drain off any excess grease from the sausage before adding the pasta and other ingredients to the skillet.
• Be careful not to overcook the pasta, or it will become mushy.
• Wash the spinach thoroughly before using it.