Creamy Rigatoni with Sausage
Ingredients
- 1 lb. hot or sweet bulk sausage
- 5 cloves of garlic sliced thin
- 8 oz. rigatoni pasta
- 1 14 oz. can chicken broth
- 1 cup heavy cream
- 1 15 oz. can tomato sauce
- ¼ cup dry red wine
- 2 tsp. Italian seasoning (mixture of dried oregano, rosemary, basil and thyme)
- 6 oz. fresh spinach
- Fresh basil leaves torn for garnish
Preparation
- In large skillet brown sausage over medium heat until no longer pink
- Break up clumps until evenly crumbled
- Drain any grease
- Add garlic and cook for 1 minute
- To the sausage add Italian seasoning, pasta, broth, heavy cream, tomato sauce and red wine
- Stir to combine and bring to boil over medium heat
- Cover with lid and continue to cook for 15 minutes until pasta is al dente
- Stir occasionally to keep pasta and sausage from sticking to pan
- Add spinach and combine until wilted
- Remove from heat, check seasoning and add salt, pepper or red pepper flakes if needed
- Add basil for garnish