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Rigatoni with Spicy Sausage Tomato Sauce, Spinach, and Parmesan
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 garlic cloves chopped
- 2 lbs ground chicken sausage
- 1 28- ounce can diced tomatoes in juice
- 1 28- ounce can crushed tomatoes with added puree
- 16 ounces rigatoni
- 2 cups packed fresh baby spinach
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ cup freshly grated Parmesan cheese
- Salt and Pepper to taste
Instructions
- Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
- Add garlic; cook 1 minute.
- Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot.
- Add diced tomatoes with juice, crushed tomatoes, basil and oregano; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Stir pasta and spinach into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper.
- Transfer to large bowl. Sprinkle with Parmesan.