Instructions

Step 1

Cook the rigatoni until it’s al dente.

Step 2

Meanwhile, heat a pot over medium heat. Once hot, add the sausage and cook for eight to 10 minutes or until cooked through, breaking it up as it cooks. Use a slotted spoon to remove the sausage and set it aside on a plate lined with paper towel.

Step 3

Reduce the heat to medium-low. Add the spinach and cook for two minutes or until wilted. Add the cooked pasta, sausage, and tomato sauce and heat until everything is warmed through. Season with salt and pepper.

Step 4

Divide the pasta evenly onto plates and top with parmesan. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately two cups.

• Make It Vegan: Use a plant-based sausage and cheese alternative.

• More Flavour: Add chili flakes.

• Gluten-Free: Use gluten-free pasta.

• Dairy-Free: Omit the parmesan.

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