Description
The perfect weeknight meal—so simple to put together with tons of flavor.
Ingredients
- ⅓ cups Olive Oil
- 2 sprigs Fresh Rosemary
- 1 pound Mild Italian Chicken Sausage
- 16 ounces, weight Mushrooms
- 2 cloves Garlic, Minced
- ½ cups Dry White Wine
- 10 ounces, weight Whole Wheat Rigatoni
- 5 ounces, weight Baby Spinach
- ⅓ cups White Cheddar, Grated
- ⅓ cups Parmesan, Shredded
- Salt And Pepper
- Red Pepper Flakes (optional)
- 2 Tablespoons Butter
Preparation
Fill a large pot with water and bring to a boil.
In a large saucepan, heat oil over medium-high heat. Fry rosemary until crisp, about 2 minutes. Remove from oil and place on paper towel to soak any excess oil. Set aside.
Add sausage to saucepan and cook until browned. Scoop out sausage with a slotted spoon and set aside on a plate.
Add mushrooms and garlic to saucepan and cook until brown, about 5 minutes. Add wine and cook until liquid is almost completely evaporated.
Meanwhile, cook the pasta until very al dente. Reserve the cooking liquid.
With a slotted spoon, transfer cooked pasta to saucepan with mushrooms. Add spinach and 1 cup pasta cooking liquid. Cook, tossing frequently, until spinach is wilted and sauce has thickened (about 4 minutes).
Add another cup of cooking liquid. Mix in grated cheddar and Parmesan. Season with salt and pepper. Add a pinch of red pepper flakes if desired.
Add butter and toss to combine. Gently mix in sausage. Crumble fried rosemary over pasta and sprinkle with extra Parmesan cheese. Serve immediately.
