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Italian Sausage Rigatoni Recipe

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This recipe for Italian Sausage Rigatoni is from Paula's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



12 oz. Italian sausage
1 tablespoon olive oil
4 oz. pancetta, cubed
1/2 medium onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/4 cup white wine
1 (14.5oz) can diced tomatoes, undrained
1 cup heavy cream
2 cups fresh spinach
1/3 cup grated Parmesan cheese
Fresh ground pepper
12 oz rigatoni

Cook pasta according to directions. In a large sauté pan, heat the oil over medium-high heat. Brown the sausage and pancetta. Remove to a paper towel lined plate, set aside. In the same skillet, add the onion and garlic and more oil, if needed. Add the wine and deglaze the pan. Add the tomatoes and simmer to reduce the liquid by half. Lower the heat, stir in the cream, spinach, crushed red pepper, pepper, sausage and pancetta. Simmer until the cream is heated and spinach is wilted. Serve sauce over pasta and top with Parmesan cheese. Enjoy!




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