Monday, July 6, 2009
" RIGATONI with ITALIAN SAUSAGE "
2 tablespoons olive oil
1 pound mild or hot Italian Sausage
1 tablespoon minced fresh garlic
salt and pepper to taste
6 cups chopped fresh spinach
2 tablespoons chopped fresh basil
1 - 14 - 1/2 can diced tomatoes
16 ounces rigatoni pasta
Heat 1 tablespoon olive oil in a large saute pan over medium heat.
Remove casting from sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.
Add remaining tablespoon olive oil, garlic salt and pepper the pan and cook until garlic just starts to brown.
Stir in spinach and basil and cook until spinach wilts slightly. Add tomatoes and simmer until spinach is cooked.
Add sausage and stir to combine.
Meanwhile, cook rigatoni according to package directions. Drain. Add to sauce and stir to combine well.
Garnish with Parmesan cheese.