The Spicy Olive’s Rigatoni with Sausage
  • 2Tablespoons The Spicy Olive’s Tuscan Herb Olive Oilor use The Spicy Olive’s Calabrian Pesto olive oil
  • 1Tablespoon The Spicy Olive’s Milanese Gremolata olive oil
  • 1cup Yellow Onionchopped
  • 1 1/2lbs sweet Italian sausage
  • 1/2cup fresh spinach
  • salt and pepperto taste
  • 1/2tsp dried crushed red pepper flakesoptional
  • 1cup Dry White Wine
  • 1cup heavy cream
  • 2/3cup half and half
  • 2Tablespoons tomato paste
  • 1lb rigatoni pasta
  • 1/2cup fresh parsleychopped
  • 1cup paremsan cheesegrated
  1. Heat Tuscan Herb EVOO in a skillet over medium heat, add onions and sauté until tender, add sausage and cook for 6-7 minutes until browned, add Milanese Gremolata Olive Oil, spinach and red pepper flakes. Add a pinch of salt, pepper and pour in the white wine. Bring to boil and lower the heat, add heavy cream, half and half and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.
  2. In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente – Drain pasta and add to the sauce, stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce. Before serving add Italian Parmesan cheese and stir in parsley. Serve hot and enjoy!