This robust SausageRigatoni is made with everyday ingredients and is ready in about 30 minutes or less! Perfectly cooked rigatoni is tossed in a luxuriously rich and sausage-packed sauce that will have everyone licking their plates!
PREP: Start by dicing the onion, carrot, and celery (you can do this quickly in a food processor). Dice garlic, measure out seasonings, and set out the rest of the ingredients.
RIGATONI: Bring a large pot of water to boil and generously salt the water. Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (this is so you don't forget to grab some pasta water before draining!) Once the salted water is boiling, add rigatoni (not the whole box, just 3-1/4 cups!) and cook according to package directions, draining pasta 1 minute before directed. Before draining, pull out a mugful of water and then drain. Do not rinse.
VEGGIES: Meanwhile, add the olive oil to a large heavy-bottomed pot or Dutch oven; heat to medium-high. Add in carrot, onion, and celery. Season to taste. (I add 1/4 teaspoon salt & pepper here.) Cook, stirring occasionally, until becoming soft, about 5-7 minutes. Add in the sausage and cook, crumbling as you cook, until browned all the way through. Add in the garlic, seasonings (only add red pepper flakes (1/4 up to 1/2 tsp) if you like some heat!), and tomato paste. Season to taste with salt & pepper. (I add 1/4 teaspoon of each again here.) Cook, stirring constantly, until very fragrant and tomato paste begins to darken, about 3-5 minutes. Reduce heat if anything is burning.
SAUCE: Add in the vinegar and stir until evaporated. Add in the chicken broth -- it should sizzle and boil. Cook until mostly all is evaporated into the meat. Reduce the heat to low and add in the cream. Mix and allow sauce to come to a low simmer. Cook until slightly thickened, about 3 more minutes.
FINISHING: Add coarsely chopped spinach and pasta. Use tongs to vigorously toss the sauce with the cooked pasta. If needed, slowly add the reserved pasta water to thin the sauce until the sauce clings nicely to the pasta. Taste and season if needed with additional salt. Serve on plates with a generous sprinkle of Parmesan cheese, red pepper flakes if desired, and fresh herbs, if using.
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Notes
Note 1: Mirepoix: Save time by dicing these veggies in a food processor, or pick up a pre-made mirepoix (also sometimes called soup starter). Most stores sell pre-chopped mirepoix in the produce section. If you’re in a hurry, grab that fresh-chopped mirepoix or you can even use frozen mirepoix–found near other frozen veggies in the store.Note 2: Sausage: Depending on personal preference, use mild or spicy sausage -- either works. Sausage can come in different-sized packages -- as long as you're in the general ballpark, this recipe will work just fine. We use 1 pound, but if you have a 19 ounce package, throw it all in if you like -- you'll just have a meatier sauce. If using Italian sausages with casings, be sure to remove the casings before cooking. If sausage doesn't leave behind 2 tablespoons grease, add an additional 2 tablespoons olive oil. Note 3: Fennel seeds: for a stronger fennel flavor, use up to 2 teaspoons. Measure and then crush the seeds (mortar and pestle or pound in a bag with the bottom of a frying pan) and add in. Ground fennel is stronger, so you'll need less. If you can't find the seeds/ground fennel, the recipe will still be tasty -- you may want to amp up the other seasonings a touch.Note 4: Vinegar and chicken broth: Vinegar adds nice acidity when paired with the chicken broth. If you'd like to use wine in this recipe, leave out the vinegar and replace 1/2 cup chicken broth with a white wine like a Chardonnay or Sauvignon blanc for more of a restaurant feel. Be sure to cook it off just like the chicken broth is cooked off. (You'll still add the other 1/2 cup chicken broth after adding the wine.)Note 5: Heavy cream: We don't recommend swapping out the heavy cream. Here's why: the acidity of the tomato paste has the potential of breaking or curdling the sauce with different substitutes (like half & half or milk). The cream balances the acidity of the tomato paste and adds such an incredible richness and thickness to the sauce -- it's a key ingredient!