ITALIAN SAUSAGE PASTA

Italian Sausage Pasta image

This scrumptious Italian Sausage Pasta combines rigatoni with sundried tomatoes and spinach in a creamy garlic Parmesan sauce. This easy pasta is truly one of our favorites and is always a hit with friends and family.

Provided by Beth Pierce @smalltownwoman

Categories Pasta

Number Of Ingredients 15

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Ingredients

1 pound(s) italian sausage
1 small onion finely chopped
3 clove(s) garlic minced
1 teaspoon(s) dried marjoram
1/2 teaspoon(s) fresh ground black pepper
1/4 teaspoon(s) crushed rosemary
1/4 teaspoon(s) dried thyme leaves
1/4 teaspoon(s) crushed red pepper
12 ounce(s) uncooked rigatoni
3/4 cup(s) chicken broth
1 1/2 cup(s) heavy whipping cream
2/3 cup(s) fresh grated parmesan cheese
2/3 cup(s) sun-dried tomatoes packed in oil (drained)
4 cup(s) baby spinach
salt to taste

Steps:

Start browning the Italian Sausage. After 3-4 minutes add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and crushed red pepper cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover with foil.
Meanwhile cook the pasta according to package instructions and drain well.
Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
Turn the heat to low and stir in the parmesan cheese, sundried tomatoes and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.
NOTES Several shapes of medium pasta will work with this dish including penne, ziti, rotini, elbow, medium shells, and cavatappi. Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety is good. The cream and chicken broth mixture can take up to 20 minutes to reduce so plan accordingly. Reduce by about 50%. Drain the oil from the sundried tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Because of the amount of cream I do not recommend freezing this dish. It would not harm you. It just would not be as appetizing or aesthetically appealing.