Rigatoni with Sausage, Spinach, and Goat Cheese
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size 1 of 10 servings): Calories 247, Total Fat 9 g, Saturated Fat 4 g, Carbohydrates 28 g, Dietary Fiber 2 g, Sugar 2 g, Protein 13 g, Cholesterol 17 mg, Sodium 280 mg
- Total: 40 min
- Active: 30 min
Whip up this irresistible Rigatoni with Sausage, Spinach, and Goat Cheese for a quick, flavor-packed dinner that'll have everyone racing to the table! This easy dish shines on its own, but amp up the excitement by blending spicy and mild sausage. For an extra gourmet touch, mash in 1/2 teaspoon each of finely chopped fresh parsley, chives, and thyme with the goat cheese using a forkit's a game-changer!
Ingredients:
- Salt to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3/4 pound sweet Italian sausage or a mix of sweet and spicy, casings removed
- 3/4 pound rigatoni
- 1 tablespoon chopped fresh parsley leaves
- 4 ounces spinach, thoroughly washed, dried, and roughly chopped (about 2 cups)
- 1/2 pint cherry, grape or sungold tomatoes
- 4 ounces fresh goat cheese
- 2 tablespoons freshly grated Parmigiano-Reggiano
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- Bring a large pot of salted water to a boil. In a large saut pan, warm the oil over medium-low heat. Add the onions with a pinch of salt and saut until translucent, about 4 minutes. Add the sausage, break it up with a fork, raise heat to medium-high, and cook through. Deglaze with pasta water if needed.
- Cook rigatoni just shy of al dente. Reserve 1 cup pasta water before draining.
- Toss pasta into the sausage pan with parsley, spinach, and tomatoes. Stir until spinach wilts, adding reserved water if dry. Off heat, crumble in goat cheese and Parmigiano-Reggiano. Adjust with more water and serve hot for pure bliss!
Which wine? Pair with a Montepulciano d'Abruzzo (DOC)its warm red fruit aromas of ripe cherries and currants perfectly complement this hearty, soul-warming meal.
Adapted from "Scott Conant's New Italian Cooking" Copyright 2005 by Scott Conant and Joanne McAllister Smart. Published by Clarkson Potter, an imprint of Penguin Random House.
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