Italian Sausage Rigatoni with Creamy Tomato Sauce
  • Yield: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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Italian Sausage Rigatoni with Creamy Tomato Sauce

By May 13, 2018

One restaurant that I greatly miss eating at is at a good Italian Restaurant! Sure, some Italian restaurants now have gluten free noodles that can go with some of their dishes but the selection is limited and usually does not include dishes with creamy sauces. This recipe took me completely by surprise! It is full of deep, rich flavors and the sauce is thick, creamy and just plain amazing! It is honestly as good as any Italian restaurant only better because it is gluten free!

Here is the link to the original recipe at an awesome blog called "Don't Sweat the Recipe": dontsweattherecipe.com/italian-sausage-rigatoni-with-spicy-tomato-cream-sauce

Ingredients

Instructions

  1. Bring a large pot of water to a boil. You can add salt to the water now if desired for a greater depth of flavor. Add the pasta and cook until it is al dente (mostly soft, but still a bit firm). While the pasta is cooking begin the sauce.
  2. In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and pancetta. Put the meat onto a plate covered with some paper towels to allow the grease to drain.
  3. Add the onion, saute until translucent. Add the garlic and saute another minute.
  4. Add the stock and fire-roasted tomatoes, simmer and reduce the liquid by half. (DO NOT SKIP THIS STEP!!! It's hard to get the right depth of flavor if you do not let it take time to reduce down)
  5. Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
  6. Season to taste with salt and pepper.
  7. Drain the pasta, pour the sauce over and stir to coat evenly.
  8. Serve immediately. Enjoy!
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