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Rigatoni with Italian Sausage, Spinach and Fresh Tomato

Chef's notes

Sausage, spinach, fresh plum tomatoes, and garlic are systematically sautéed in a flavor pot large enough to hold all ingredients. As ingredients are cooked, they are temporarily reserved.

Pasta is cooked al dente, chewy, with chicken broth and herbs in the same pot. Reserved ingredients are folded in the pasta combining flavors. Once reheated, dish is finished with a generous amount of quality Parmigiana.

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Rigatoni with Italian Sausage, Spinach and Fresh Tomato

Ingredients

1/3 cup olive oil
1-pound fresh spinach
1-pound mild Italian sausages
4 fresh plum tomatoes coarsely cubed
4 garlic cloves cored and sliced lengthwise
Herbs (i.e., basil, sage, oregano, etc.)
2 32 oz. boxes chicken broth
1-pound rigatoni, penne, or your favorite pasta
Salt and pepper
Generous amount of shredded parmigiana cheese

Instructions

Sauté spinach in about half of the olive oil until water is released and mostly evaporated; remove to a platter.
Place sausages in the pot. Pour broth about halfway up the sides of the sausages. Boil while rotating them. When broth is evaporated, lower heat. Add remaining olive oil. Brown sausages all around. Add to the platter.
When cooled to touch, slice sausages into bite sized pieces. Make sure all juices are captured.
Sauté garlic gently until lightly browned and softened; add to platter. Sauté tomatoes until softened, move to platter.
In same pan, cover pasta with broth and add herbs. Cover pot and bring to a light boil. Stir occasionally. The object is for the pasta to cook al dente while absorbing most of the broth. Replenish some broth if needed.
When approaching al dente, remove cover. Fold in contents of platter with cooked ingredients and juices. Heat, adjust seasoning, and serve. Pass freshly Grated Parmigiana Reggiano.

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