RIGATONI WITH SPINACH, SAUSAGE & PINE NUTS
- Serves 8
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- prep time: 20 minute(s)
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- cook time: 25 minute(s)
Ingredients:
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1 lb. sweet Italian sausage links, cut into bite-size pieces
1 jar (25 oz.) Bertolli® Organic Traditional Sauce
1 package (10 oz.)
baby spinach or arugula
8 ounces rigatoni or large tube pasta, cooked and drained
1/4 cup pine nuts, toasted
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Directions:
- Brown sausage in 12-inch nonstick skillet over medium high heat; drain if desired. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Stir in spinach and cook 1 minute or until spinach is wilted. Serve over hot rigatoni and top with pine nuts. Garnish, if desired, with shaved parmesan cheese.
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