Creamy Tuscan Pasta

• total time: 45 minutes

Ingredients

1 lb hot italian sausage, casings removed (can sub mild)

½ - 1 tbsp sun-dried tomato oil

1 cup yellow onion, diced

1 tsp red pepper flakes, to taste

1 tsp Italian seasoning

6-8 cloves garlic, minced, to taste

Salt and pepper, to taste

3 tbsp tomato paste

1/2 cup dry white wine (sav blanc or pinot grigio)

3 - 3.5 cups beef broth (us the full 3.5 for extra sauciness)

1 cup cream

½ cup sun-dried tomatoes, to taste

1 lb rigatoni pasta

2 handfuls spinach (about 2 cups)

1 cup freshly grated parmesan cheese, to taste (plus more for garnish)

1 tbsp butter, optional

Directions

Heat a dutch oven, or large pot, over medium heat. Add in your sausage in one layer and let sit, undisturbed for a few minutes. Once you feel the pieces easily lifting from the pan, give it a stir and continue cooking until browned and cooked through. Remove from the pan and set aside.

Reduce heat to medium/low. Add in your sun-dried tomato oil followed by your onion, a pinch of salt, red pepper, and italian seasonings. Stir and saute for a few minutes.

Add in your garlic and stir. Let cook for another 30 seconds.

Clear a center in your pot and add in your tomato paste. Let the paste cook off in the pot for about 2 minutes before incorporating with the rest.

Stir your tomato paste in with your onion and garlic. Let that cook for another minute or two.

Pour in your white wine, stir, and let that simmer until reduced by half (3 minutes or so).

Pour in your beef broth, cream, and sun-dried tomatoes. Season with salt and pepper.

Pour in your uncooked pasta and stir. Cover and simmer on low for 20 minutes, or until al dente. Stirring somewhat frequently, you don’t want your pasta to stick to the bottom.

Add your cooked sausage, spinach, parmesan, and butter. Stir, taste for seasonings, and serve with extra parmesan cheese. Enjoy!