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
- Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.
- 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.
- 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.
- 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.
- 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
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