Pasta cremosa con salchicha italiana

Ingredientes

• 3/4 pound rigatoni pasta
• 1/2 pound mild Italian sausage
• 3/4 cup small diced yellow onion
• 1 tablespoon minced garlic
• 3/4 cup julienned sun-dried tomatoes packed in herbed olive oil, drained
• 3 cups lightly packed baby spinach
• 1 tablespoon olive oil
• 3/4 teaspoon Italian seasoning blend
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 3/4 cups heavy cream
• 1 1/2 cups shredded parmesan cheese
• Chopped fresh parsley

Preparación

1. 1

   Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain well and set aside.

2. 2

   Cook the sausage mixture: Heat a large 12-inch skillet over medium-high heat. Add olive oil, then the mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes, stirring occasionally, until the sausage is golden brown and the onions are soft and fragrant.

3. 3

   Drain excess grease: Transfer the cooked sausage and aromatics to a paper towel-lined plate to drain excess grease. Discard the paper towel and set the sausage mixture aside temporarily.

4. 4

   Make the roux: Lower the heat to medium-low. Add the unsalted butter to the same skillet and let it melt. Whisk in the all-purpose flour and cook for about 1 minute until the mixture turns light golden brown, ensuring the flour is fully absorbed.

5. 5

   Add liquids and sun-dried tomatoes: Gradually whisk in the chicken broth to avoid lumps, followed by the heavy cream and the drained sun-dried tomatoes. Bring the sauce to a low boil, then reduce the heat to low and simmer for 5-7 minutes, stirring frequently, until the sauce reduces by about half and thickens to coat the back of a spoon.

6. 6

   Incorporate cheese and spinach: Stir in the shredded parmesan cheese until fully melted and incorporated. Add the baby spinach and cook just until the leaves are wilted but still vibrant green.

7. 7

   Combine everything: Return the cooked sausage mixture and the drained rigatoni pasta back into the skillet with the sauce. Stir gently to evenly coat the pasta in the sauce and heat through.

8. 8

   Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.