Pipe Rigate with Sausage Ragu

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.