Rigatoni Barese with Spinach and Basil
Yield: 4 -6 servings
Cook Time: 15-20 minutes
Tips: Mild or Spicy Italian sausage may be used. Once casings have been removed, sausages may be cooked whole then sliced, or crumbled while being cooked.
If you're looking for a quick and easy recipe for dinner that includes mild Italian sausage (or hot Italian sausage, if you enjoy a little "kick" in your pasta dishes), this Rigatoni Barese with Spinach and Basil recipe entertains a fabulous blend of flavors, and takes very little preparation!
Rigatoni is a hearty tube-shaped pasta that accompanies chunks of Italian sausage very
nicely due to its robust texture. Barese sausage is an uncooked Italian sausage that comes in casings, and can usually be found in the butcher section of grocery stores in mild or spicy form. When cooking the sausage with this pasta recipe after removing the casings, the sausages can be cooked whole (making sure they are cooked through), then sliced into bite-size pieces (as shown in the photo above), or crumbled while cooking to create random-shaped bite-size pieces - though cooking them whole then slicing will produce more tender results. Italian sausage has full and lively flavor that really brightens up this pasta dish. Fresh spinach leaves and fresh basil, along with a can of stewed tomatoes and minced garlic add even more fresh flavor and color to this dish, while still keeping it light and healthy. Once dished up, freshly shaved (or grated) Parmesan cheese adds the perfect garnish to this pasta and Italian sausage recipe. As an added plus, any leftovers are easily reheated in the microwave, making an easy quick meal on a moment's notice!
Rigatoni is a hearty tube-shaped pasta that accompanies chunks of Italian sausage very
Recipe▼
Ingredients
- 2 tablespoons olive oil
- 1 lb. mild or hot Italian sausage
- 1 tablespoon minced fresh garlic
- salt and pepper to taste
- 6 cups torn fresh spinach
- 2 tablespoons coarsely chopped fresh basil
- 1 14.5-oz. can stewed tomatoes, tomatoes coarsely chopped
- 12 oz. rigatoni pasta
- Parmesan cheese, freshly shaved or grated (for garnish)
Directions
(Note: Have torn spinach, chopped basil and minced garlic ready near cooking area before beginning to cook.)
Begin cooking Rigatoni according to package directions.
While rigatoni pasta is cooking, remove casings from sausage and place on a plate or tray near cooking area. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausages to skillet and cook, turning as needed to lightly brown all surfaces and cook through. (Alternatively, sausage may be broken up into random bite-size chunks during cooking, which will allow you to skip the step of slicing - though cooking whole then slicing produces a more tender result). Transfer sausages to a cutting board and slice into bite-size pieces. Cover with aluminum foil to keep warm.
Add minced garlic to skillet and season to taste with salt and pepper. Cook just until garlic just starts to brown. Add spinach and basil leaves and cook until spinach has slightly wilted. Stir in chopped stewed tomatoes and simmer over low heat until spinach is cooked (about 3-5 minutes).
Return cooked sausage pieces to skillet and stir to combine. If rigatoni is not yet cooked, cover and keep over low simmering heat. Once rigatoni has cooked, drain in collander, then add to skillet and stir to combine.
Garnish with freshly shaved or grated Parmesan cheese.
Begin cooking Rigatoni according to package directions.
While rigatoni pasta is cooking, remove casings from sausage and place on a plate or tray near cooking area. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausages to skillet and cook, turning as needed to lightly brown all surfaces and cook through. (Alternatively, sausage may be broken up into random bite-size chunks during cooking, which will allow you to skip the step of slicing - though cooking whole then slicing produces a more tender result). Transfer sausages to a cutting board and slice into bite-size pieces. Cover with aluminum foil to keep warm.
Add minced garlic to skillet and season to taste with salt and pepper. Cook just until garlic just starts to brown. Add spinach and basil leaves and cook until spinach has slightly wilted. Stir in chopped stewed tomatoes and simmer over low heat until spinach is cooked (about 3-5 minutes).
Return cooked sausage pieces to skillet and stir to combine. If rigatoni is not yet cooked, cover and keep over low simmering heat. Once rigatoni has cooked, drain in collander, then add to skillet and stir to combine.
Garnish with freshly shaved or grated Parmesan cheese.
