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Recipe By: Ampocernich
Sausage Rigatoni
Ingredients
- 2 tablespoons olive oil
- 1 cup each: finely diced yellow onion, celery, carrots Note 1 Fine sea salt and pepper
- 1 lb. (16 oz.) Italian sausage Note 2
- 1 tablespoon minced garlic (~4 cloves)
- 1 teaspoon each: Italian seasoning, fennel seeds, onion powder Note 3
- 1-1/2 teaspoon paprika
- 5 tablespoons tomato paste
- 1 tablespoon white wine vinegar, optional -- Note 4
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream Note 5
- 4 cups coarsely chopped loosely packed baby spinach
- For serving: Parmesan cheese, fresh herbs (like thyme, parsley, or basil) and red pepper flakes
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Directions
- PREP: Start by dicing the onion, carrot, and celery (you can do this quickly in a food processor). Dice garlic, measure out seasonings, and set out the rest of the ingredients.
- 2. RIGATONI: Bring a large pot of water to boil and generously salt the water. Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (this is so you don't forget to grab some pasta water before draining!) Once the salted water is boiling, add rigatoni (not the whole box, just 3- 1/4 cups!) and cook according to package directions, draining pasta 1 minute before directed. Before draining, pull out a mugful of water and then drain. Do not rinse.
- https://www.chelseasmessyapron.com/sausage-rigatoni/
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- 11/15/22, 9:58 AM Sausage Rigatoni - Chelsea's Messy Apron
- 3. VEGGIES: Meanwhile, add the olive oil to a large heavy-bottomed pot or Dutch oven; heat to medium-high. Add in carrot, onion, and celery. Season to taste. (I add 1/4 teaspoon salt & pepper here.) Cook, stirring occasionally, until becoming soft, about 5-7 minutes. Add in the sausage and cook, crumbling as you cook, until browned all the way through. Add in the garlic, seasonings (only add red pepper flakes (1/4 up to 1/2 tsp) if you like some heat!), and tomato paste. Season to taste with salt & pepper. (I add 1/4 teaspoon of each again here.) Cook, stirring constantly, until very fragrant and tomato paste begins to darken, about 3-5 minutes. Reduce heat if anything is burning.
- 4. SAUCE: Add in the vinegar and stir until evaporated. Add in the chicken broth -- it should sizzle and boil. Cook until mostly all is evaporated into the meat. Reduce the heat to low and add in the cream. Mix and allow sauce to come to a low simmer. Cook until slightly thickened, about 3 more minutes.
- 5. FINISHING: Add coarsely chopped spinach and pasta. Use tongs to vigorously toss the sauce with the cooked pasta. If needed, slowly add the reserved pasta water to thin the sauce until the sauce clings nicely to the pasta. Taste and season if needed with additional salt. Serve on plates with a generous sprinkle of Parmesan cheese, red pepper flakes if desired, and fresh herbs, if using.
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