Chef Steff’s Cugini Rigatoni

Ingredients:
1 lb. (dry weight) rigatoni pasta
1 lb. ground sausage
3 oz. olive oil
1 tsp. crushed garlic (approx. 2-3 cloves)
4 leaves basil
1 stick butter
4 oz. heavy whipping cream
1 bag spinach (8 oz.)
8 oz. ricotta cheese

• Pre-cook 1 lb. of rigatoni pasta (you can also use a different pasta, but rigatoni is recommended for this dish) and pre-cook the sausage.
• In a large sautee pan, add 1 tsp. of fresh, crushed garlic to 3 ounces of olive oil. Brown the garlic until its color becomes a deep golden brown.
• Add the cooked ground sausage, 4 oz. whipping cream, butter, basil, spinach and ricotta cheese. Add 4 oz. of water if the mixture is too thick, stir and let it come to a rolling boil.
• Add the pre-cooked pasta, toss and then continue to sautee for at least another 4 minutes.
• Remove from heat and let the dish sit for 10 minutes before serving.

(Serves 4 to 6)

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