With sweet and hot sausage, appetizing goat cheese and fresh spinach, Scott's pasta meal is the perfect easy weeknight meal!
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Rigatoni with Sausage, Spinach, and Goat Cheese
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Overall: 40 min
Active: 30 min
Yield: 4 servings Ingredients.

Components.

Salt to taste.
2 tablespoons extra-virgin olive oil.
1 medium onion, sliced.
3/4 pound sweet Italian sausage or a mix of sweet and spicy, cases removed.
3/4 pound rigatoni.
1 tablespoon chopped fresh parsley leaves.
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups).
1/2 pint cherry, grape or sungold tomatoes.
4 ounces fresh goat cheese.
2 tablespoons newly grated Parmigiano-Reggiano.

Instructions.

Bring a big pot of salted water to a boil. Heat the oil in a big saute pan over medium-low heat. Add the onions and a pinch of salt and cook up until clear, about 4 minutes. Include the sausage and utilize a fork to fall apart the sausage into the pan. Increase the heat to medium-high, and fully prepare the sausage, including some of the pasta water to deglaze the pan.

Cook the rigatoni till just shy of al dente. Prior to draining, reserve about 1 cup of the cooking water.

Include the pasta to the pan with the sausage, scheduling the cooking liquid, and include the parsley. Include the spinach and tomatoes and cook, tossing, until the spinach has actually wilted. Include some of the reserved cooking liquid, if needed. Eliminate from the heat. Collapse the goat cheese with a fork and include it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if required and serve.

Cook's Note.

Which white wine? A Montepulciano d'Abruzzo (DOC) transforms the widely cultivated Montepulciano into an attracting wine with warm, red fruit aromas, consisting of ripe red cherries and currants. An excellent quality bottle would be perfect with this hearty meal.

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Scott Conant's Rigatoni with Sausage, Spinach and Goat Cheese|Food Network.