Sausage Rigatoni
Rigatoni pasta in a creamy spinach sausage sauce.
Servings 4 servings
Calories 1013kcal
Ingredients
- 250 grams pasta
- 500 grams sausage
- 2-3 cups spinach
- 2 tablespoons olive oil
- ½ onion diced
- 1 tablespoon garlic minced
- ½ tsp red pepper flake
- 1 teaspoon crushed fennel
- 1.5 teaspoon Italian seasoning
- ¼ teaspoon pepper
- 2 teaspoons flour
- 1 cup heavy cream or half and half
- 1 cup parmesan cheese
- ⅓ cup wine
- ½ cup chicken stock
Instructions
- Cook pasta as per package instructions. Save 1 cup of pasta cooking water.
- Heat oil in a skillet or pan. Saute diced onion and garlic for about 1 minute until softened.
- Add ground sausage. If using link sausage, remove the casing and after adding it to the skillet break into small pieces with a wooden spatula.
- Cook sausage for 5-6 minutes until light brown in colour. Add crushed fennel, chili flakes, Italian seasoning, salt and pepper. Saute for another minute.
- Deglaze the pan with dry white wine. Let the white wine cook down to almost half. Then stir in the flour and cook for a minute.
- Lower the heat, add heavy cream, chicken stock. Give everything a good mix. Add chopped spinach to the sauce. Simmer the sauce for 5 minutes.
- Add grated parmesan and mix. Stir in the cooked rigatoni and mix to coat pasta.
- Serve with more parmesan on top.
Nutrition
Serving: 1serving | Calories: 1013kcal | Carbohydrates: 53g | Protein: 39g | Fat: 70g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 175mg | Sodium: 1276mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2646IU | Vitamin C: 6mg | Calcium: 382mg | Iron: 3mg