Anticiplate

This month’s Bon Appetit was filled with delicious pasta recipes that were fairly easy to make, and fast enough for a weeknight meal.

After a few modifications, I decided on this recipe because: 

First: I LOVE anything spicy. 

Second: Erik eats anything that has sausage in it, or on it. 

Lastly: I love chopping onions and garlic. 

This is actually on the healthier spectrum as far as pasta dishes go. Chicken Sausage, two cups of spinach, tomatoes. I am sure if you were really on a “health kick” you could also make whole-wheat pasta. I have not been able to get that one past Erik yet. 

Serves 4

Prep time: 10 minutes

Cook time: 45 minutes

1 tsp. olive oil

1 small onion, chopped

2 garlic cloves, minced

1 lb. fresh spicy italian chicken sausages, casings removed

1/4 c. dry red wine (a wine you would drink)

1 14 oz. can diced tomatoes in their juice

1 14 oz. can crushed tomatoes 

8 oz. rigatoni 

2 c. packed fresh spinach

1/4 c. fresh basil, thinly sliced

2 tsp. fresh thyme, minced

Parmigiano Reggiano, for serving 

Heat oil in a heavy pot, over medium heat. Add in the onions and saute until translucent, about 5 minutes. Add in garlic and saute 30 seconds. Add sausage, and break it up with the back of your spoon, but leaving it in large chunks. Cook for 5 minutes, or until browned. 

Add in the wine and two cans of tomatoes. Increase heat and bring to a boil. Reduce heat, and let simmer 30 minutes. Stir occasionally. (This can be made in advance, and reheated over medium heat).

While sauce is cooking, bring a large pot of water to a boil. Once the water is bowling, salt the water heavily. Add in the rigatoni. Cook for 8-9 minutes, or until al dente. 

Add the spinach, basil, thyme, and cracked black pepper to the sausage sauce. WIlt the spinach down by increasing heat and gently stirring. Check for seasonings. 

Drain pasta. Add the sausage sauce over the pasta and stir to coat. Serve with grated or sliced parmigiano reggiano.