8 oz rigatoni pasta
1 tbsp olive oil
3-4 cloves garlic minced
2 tbsp sweet onions diced
1 lbs Italian sausage
28 oz canned crushed tomatoes
3/4 tsp dried basil
3/4 tsp dried oregano
1/3 cup heavy cream more if needed
2 cups spinach
a dash black pepper to taste
2-3 tbsp parmesan cheese grated
1 tbsp fresh parsley chopped
Bring water to boil in a large pot, then add rigatoni pasta. Cook using package instructions. Drain and set aside.
While waiting for pasta to boil, heat olive oil in a large skillet under medium heat. Then add garlic, sweet onions and Italian sausage. Break apart Italian sausage into smaller pieces. Saute until Italian sausage is almost cooked.
Add crushed tomatoes, dried basil, and dried oregano to sauce. Stir and bring to a boil.
Add heavy cream to sauce (see Note 1). Bring to boil and simmer for ~5 minutes. Add spinach and black pepper to taste. Stir to combine.
Remove from heat and add rigatoni pasta to sauce. Stir to combine.
Garnish with fresh parmesan cheese and parsley.