Spinach Tomato Pasta (Print Version)
# Ingredients:
01 -
1/2 pound Mezzi Rigatoni.
02 -
3/4 cup grated Parmesan.
03 -
3 tablespoons cream cheese.
04 -
2 teaspoons olive oil.
05 -
1/2 pound ground sausage.
06 -
3 cups baby spinach.
07 -
1 teaspoon honey.
08 -
1 teaspoon Worcestershire sauce.
09 -
1/2 cup dry white wine.
10 -
1 cup chicken broth.
11 -
1 cup heavy cream.
12 -
2 tablespoons tomato paste.
13 -
3 cloves garlic, minced.
14 -
2 tablespoons flour.
15 -
3 tablespoons butter.
16 -
1 can (14.5 oz) diced tomatoes, drained.
17 -
1/2 teaspoon each of oregano, onion powder, mustard powder, parsley, and basil.
# Instructions:
01 -
Boil pasta till it's just firm to the bite.
02 -
Toss in spinach at the end and let it soften.
03 -
Whip up the sauce mix and keep it ready.
04 -
Brown sausage with olive oil, then set aside.
05 -
Pour wine in, reduce until only half is left.
06 -
Drop in minced garlic and cook briefly—just a minute.
07 -
Melt butter in the pan, stir flour and tomato paste into it.
08 -
Slowly mix in the prepared sauce, stirring as you go.
09 -
Add drained tomatoes; let it bubble, then simmer down.
10 -
Stir cream cheese into the sauce, letting it melt in.
11 -
Gradually blend in Parmesan, making it smooth.
12 -
Mix everything—pasta, sausage, and sauce—together.
# Notes:
01 -
Block-style Parmesan melts smoother.
02 -
Soft cream cheese blends quicker than firm.
03 -
Switch up the pasta shape if you’ve got something else handy.
04 -
Adding honey cuts through acidic tomatoes.