Rigatoni Strascicati
Ooooo mama this is good'n!
Serves 3-4, depending on your stomachs
Skill level: 3
Spice level: 1
Here’s what you need to make the thing:
1 tbsp olive oil
455g mild Italian sausage
2-3 carrots, chopped
1 yellow onion, chopped
6 cloves garlic, minced
Big handful fresh spinach, roughly torn
Small handful Cherry tomatoes, roughly chopped
455g rigatoni pasta
1 tbsp butter
2 cups heavy cream,
1/2 cup finely grated Romano cheese
4 tsp dried rosemary, divided
2 tsp dried thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon herbs de Provence
Fine Sea Salt to taste
Kosher Salt to taste
Black Pepper to taste
Here’s how to make the thing:
For the Pasta:
In a large pot, add enough water to cover the noodles (do not the noodles yet.)
Salt the water like the ocean with fine sea salt.
Heat to boiling.
Add pasta and cook until al-dente
For the Sauce:
While pasta is cooking, heat oil over medium-high.
Add onion, carrot, and 1 tsp of the rosemary.
Cook until onion is translucent, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute
Reduce heat to medium-low and add sausage and cooked until meat is cooked through, breaking it up as you cook. Typically takes around 10 minutes to cook through.
Add the butter in the pan and let it melt.
Add the remaining rosemary along with the thyme, pepper flakes, and Herbs de Provence.
Turn down the heat and add all the cream. Slowly bring to a boil, stirring often and whisking the bottom. Once it boils, turn the heat down to simmer, stirring occasionally and continuing to let it bubble and thicken.
The the tomatoes and spinach to the pot. Allow a few minutes to let the spinach wilt and tomatoes soften.
Salt and pepper to taste.
Add the cheese to the sauce and stir until it melts.
Once the pasta is done add it to the sauce - keep some of the pasta water in case you want to add after, if sauce is too thick.
Serve and enjoy!