Ingredients
- 1 lb rigatoni
- 1 tablespoon olive oil
- 1 pound Hot Italian sausage casings removed
- 1 small onion chopped
- 2 bell peppers (orange or yellow) chopped
- 6-8 garlic cloves minced
- 1/4 teaspoon red chili pepper flakes. OPTIONAL for spicy
- 1 1/2 cups canned crushed tomatoes in puree no salt/seasonings added
- 1 14.5 oz. can fire roasted diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/2 teaspoon sugar to taste
- 2 tsp EACH chicken bouillon, dried basil
- 1 tsp EACH dried oregano,dried parsley
- 1/2 tsp EACH dried thyme,salt, pepper
- 3/4 cup heavy cream
- 2 cups chopped spinach
Instructions
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Cook rigatoni according to package directions in salted water. Drain and set aside.
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Meanwhile, heat oil in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
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Once the sausage is almost cooked through, add bell peppers, garlic and optional red pepper flakes and cook for an additional 2 minutes. Discard excess grease (if there is any).
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Stir in crushed tomatoes, diced tomatoes, tomato paste and all seasonings. Gently simmer for 8 minutes, stirring occasionally.
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Stir in heavy cream and warm through. Stir in spinach and allow to wilt, about 1-2 minutes. Stir in pasta until well coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
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Garnish with freshly grated Parmesan Cheese and parsley if desired.
Carlsbad Cravings© Original