The Pioneer Woman Tasty Kitchen
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Pipe Rigate with Sausage Ragu

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Level: Easy

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Description

Get cozy!

Ingredients

  • 3 cups Pipe Rigate (or Your Favorite Short Pasta)
  • 2 whole Italian Sausage Links, Casings Removed And Torn Into Small Pieces
  • 2 Tablespoons Extra Virgin Olive Oil
  • ½ whole Red Onion, Finely Chopped
  • 2 whole Carrots, Peeled And Minced
  • 3 cloves Garlic, Minced
  • 1 pinch Crushed Red Pepper
  • 1 can (10 Oz. Size) Tomato Sauce
  • ⅓ cups Milk
  • 3 cups Baby Spinach
  • ⅓ cups Freshly Grated Parmesan
  • 2 pinches Coarse Salt And Freshly Ground Pepper

Preparation

Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain and return to the pot.

In the meantime, bring a large skillet to medium high. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes. Remove from the pan and set aside.

Back in the pan, add the oil and bring the heat back to a medium-high. Add the onions and carrots; sauté until they start to soften, 6 minutes. Add the garlic and crushed red pepper; sauté another minute or two. Add a pinch of salt and pepper.

Add the sausage back to the skillet. Then add the tomato sauce and stir to combine. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.

Off the heat, add the pasta, spinach and Parmesan cheese. Toss toss toss to combine and wilt the spinach, 2 minutes. Toss in another small pinch of salt and pepper. Taste it. Sick, huh?

Divide and conquer.

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