Ingredients
Scale
- 1 pound italian sausage
- 3 minced garlic cloves
- 1 finely chopped small onion
- ½ teaspoon black pepper
- 1 teaspoon dried marjoram
- ¼ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
- ¾ cup chicken broth
- 12 ounces uncooked rigatoni pasta
- ⅔ cup julienne-cut sun-dried tomatoes
- ⅔ cup shredded parmesan cheese
- 1 ½ cups heavy whipping cream
- 3 or 4 cups baby spinach
- Salt, to taste
Instructions
- Cook the pasta, following the directions on the package, and then drain well.
- Meanwhile, brown the sausage in a skillet for 4 minutes.
- Add the onion and cook until the sausage is browned.
- Turn down the heat and stir in the garlic, rosemary, marjoram, thyme, black pepper, and red pepper flakes.
- Cook for a minute, stirring all the time, then transfer into a bowl and cover with foil.
- Add the chicken broth to the skillet and scrape up all the stuck-on bits from the bottom using a wooden spoon.
- Now add the cream, bring to a boil and let it simmer and reduce by 50% (this takes about 20 minutes).
- Turn the heat right down and stir in the sun-dried tomatoes, spinach and parmesan.
- Cook until the spinach has wilted.
- Add the drained pasta and meat mixture into the skillet, stirring to coat.
- Add salt and pepper to taste and, when heated through, serve hot.
- Cook Time: 50 minutes