Chicken Italian Sausage Rigatoni

Course dinner, pasta

Cuisine Italian

Keyword 30 minute meals, chicken sausage, Pasta, sundried tomatoes

Prep Time 13

Cook Time 15

Total Time 30

Servings

Calories 562kcal

Boil water for the pasta. Salt the water liberally.
2 tablespoons salt
Remove casing from sausage. Heat one tablespoon canola oil in a shallow pan. Place the sausage in the pan and cook through, Break up the sausage as it is cooking, so that it is in smaller bite site size pieces. remove the sausage from the pan to a bowl and cover with foil.
2 links spicy chicken Italian sausage, 1 tablespoon canola oil
Boil the pasta according to the package directions.
8 ounces rigatoni
Pour the white wine into the pan and scape and remaining sausage bits off the pan. When the wine is mostly reduced down, add in the butter and slice onion. Cook for 2 minutes
⅓ cup dry white wine, ½ red onion, 3 tablespoons salted butter
Add in the chopped tomatoes. Cook for 3-4 more minutes.
⅓ cup roasted or sun dried tomatoes
When the pasta is almost ready, add the cream and parmesan cheese. Reduce the heat to a simmer and stir until the parmesan is melted. Toss in the spinach and pasta. Stir until the pasta is well-coated.
¼ cup heavy cream, ⅔ cup fresh grated parmesan cheese
Turn off the heat and allow the pasta to rest in the sauce for 2 minutes.