Rigatoni with Sausage and Spinach in a 4 Cheese Sauce

If your family likes an Alfredo sauce, this recipe is for you.  I like this sauce with a short pasta so I use rigatoni, but any short pasta will do. It's also a delicious way to sneak in greens!  I buy the Four Cheese Blend in the deli of my grocery store already shredded, which makes this recipe even easier. If you can't find it already shredded, shred the cheese yourself.  It's worth it! The four cheeses are Provolone, Asiago, Romano and Parmesan. I love a Savignon Blanc or a Chianti with this dish. Cheers!

Serves 4

1/2 Lb. ground Italian Sausage.

4 cloves of minced garlic.

1 Tbs. Extra Virgin Olive Oil.

1/2 cup butter.

1 cup Half and Half.

1/2 cup Heavy cream.

1 cup Shredded Four Cheese Blend cheese. Plus some extra to top at the end.

5 oz. fresh Spinach leaves.

1/2 tsp. Pepper.

1/4 tsp. Red Pepper flakes.

1 Lb. Rigatoni pasta.

Cook Pasta to al dente (about 2 min. short of box directions).   Pasta will finish cooking in sauce.

Heat extra virgin olive oil in a large sauce pan.  Add the sausage, pepper and red pepper flakes and break sausage up while it is browning. Add garlic to the pan when the sausage is almost done.  Don't let garlic burn. Once sausage has browned, transfer it to a bowl.  In the same sauce pan, melt butter.  Once butter is melted, add half and half and cream. Have the heat on medium high.  Once the cream and butter mixture is heated, add cheese and lower heat to low. When the cheese is smooth and melted, add sausage and cooked pasta to the sauce pan and combine.  Top with fresh spinach and cover. Cook on medium heat for 2-4 minutes until spinach wilts.  Take cover off and mix well. Top with more cheese if you like.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more