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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the way I usually make it. I change it with hot Italian sausages or Chorizo. Just depends on which flavour the family wants and the pantry offers. Ingredients:
2 (5 ounce) hot link sausage, approx,casings removed |
2 onions, chopped |
1 green bell pepper, seeded & chopped |
4 cloves garlic, chopped |
1 (28 ounce) can crushed tomatoes, in puree |
1 cup water |
1/2 teaspoon kosher salt |
1 (10 ounce) package spinach, thawed,drained and squeeze between paper towels to remove excess water |
1/8 teaspoon red pepper flakes |
1 lb rigatoni pasta, cooked and drained or 1 lb pasta, of your choice |
fresh basil |
asagio cheese, grated |
Directions:
1. In a large saucepan, crumble and cook sausage about 3 minutes.
2. Add to the saucepan; onion, green pepper and garlic, stirring as you cook about 8 minutes Add the tomatoes through red pepper flakes; simmer partially covered 15- 20 minutes or till heated through Add rigatoni, stirring to coat.
3. Serve with fresh basil and Asagio cheese sprinkled on top.
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