Pipe Rigate with Sausage Ragu

Original recipe found here

Pipe Rigate with Sausage Ragu

INGREDIENTS:

• 3 cups pipe rigate (or your favorite short pasta)
• 2 links Italian sausage, casings removed and torn into small chunks
• 2 Tbs. extra-virgin olive oil
• 2 carrots, peeled and minced
• 1/2 red onion, finely minced
• 3 cloves garlic, minced
• 1 pinch crushed red pepper
• 1 (10 oz) can tomato sauce
• 1/3 cup milk
• 3 cups baby spinach
• 1/3 cup freshly grated parmesan
• coarse salt and freshly ground pepper

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.
2. In the meantime, bring a large skillet to medium high. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes. Remove from the pan and set aside.
3. Back in the pan, add the oil and bring the heat back to a medium-high. Add the onions and carrots; sauté until they start to soften, 6 minutes. Add the garlic and crushed red pepper; sauté another minute or two. Add a pinch of salt and pepper.
4. Add the sausage back to the skillet. Then add the tomato sauce and stir to combine. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
5. Off the heat, add the pasta, spinach and parmesan cheese. Toss toss toss to combine and wilt the spinach, two minutes. Toss in another small pinch of salt and pepper. 

-Alyssa