15-Min Spicy Sausage Pasta

with Spinach, Romano & Pre-Cooked Rigatoni

In this creamy pasta, hot Italian sausage and tubular rigatoni simmer in a simple tomato sauce. A swirl of mascarpone cheese provides cooling contrast to the extra kick of heat from Calabrian chile paste.

Details

Nutrition per serving

Ingredients

10 oz

Hot Italian Pork Sausage

10 oz

Cooked Rigatoni Pasta

3 oz

Baby Spinach

1 each

8-oz can Tomato Sauce

¼ cup

Grated Romano Cheese

1 ½ tsp

Calabrian Chile Paste

2 tbsp

Mascarpone Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & start the sausage

Wash and dry the fresh produce. In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until browned.

step 2

Make the sauce

Add the tomato sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined, slightly thickened, and the sausage is cooked through.

step 3

Finish & serve your dish

Add the pasta, mascarpone, and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Serve the finished pasta garnished with the romano. Enjoy!