Ingredients:

  • 1 lb Bulk Italian Sausage
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 12 oz Dried Rigatoni pasta
  • 2 cups Chicken Stock, low sodium
  • 1 cup Heavy Cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tsp Red Pepper Flakes
  • 1 cup Fresh Baby Spinach
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Sear the sausage. Place your skillet over medium high heat. Add the 1 lb of sausage, breaking it into small crumbles with your spoon. Cook undisturbed for 3 minutes until a mahogany colored crust develops. Stir and continue until fully browned.
  2. Sauté aromatics. Lower the heat to medium. Add the diced yellow onion and cook for 4-5 minutes until the edges are translucent and soft.
  3. Bloom the paste. Stir in the 4 cloves of minced garlic and 2 tbsp of tomato paste. Cook for 60 seconds until the paste turns a deep rust color and smells toasted.
  4. Deglaze the pan. Pour in the 12 oz of dry rigatoni, 2 cups of chicken stock, and 1 cup of heavy cream. Scrape the bottom of the pan to release all those flavorful browned bits. Note: This is where all the hidden flavor lives.
  5. Simmer the pasta. Bring the liquid to a gentle boil, then immediately reduce the heat to low medium.
  6. Cover and cook. Put a lid on the skillet and let it cook for 10–12 minutes. Stir every 3-4 minutes to ensure the pasta isn't sticking to the bottom.
  7. Check for doneness. Remove the lid when the pasta is al dente (firm to the bite) and the liquid has thickened into a creamy sauce.
  8. Fold in greens. Add the 1 cup of fresh baby spinach and 0.5 cup of Parmesan cheese. Toss for 30 seconds until the spinach is wilted and the cheese is fully melted.
  9. Season and serve. Taste the sauce. Add sea salt, black pepper, and 1 tsp of red pepper flakes. Note: The sausage and stock are salty, so always taste before adding more salt.