Creamy Sausage Giardiniera and Spinach Rigatoni

This recipe is full of depth and zest. It is an explosion of salty, tangy, comforting, and spicy flavors. As an ode to Chicago and all of its culinary goodness, I had to use Chicago-style giardiniera to give this dish the “wow” factor it needed. This simple meal comes together in less than 30 minutes (with minimal chopping, I might add). This recipe is really great. Try it out, and let me know what you think!

Prep Time: 5 minutes | Cook Time: 25 minutes

Serves: 4-6

Ingredients:

• 1 lb rigatoni

• 1 tbsp olive oil

• 1 lb mild ground Italian sausage

• 1/3 cup (plus more for serving) spicy Chicago-style giardiniera (drain the oil it comes in before using)

  • Note: If using mild giardiniera, bump it to 2/3 cup.

• splash of dry white wine (about 2-3 tbsp)

• 2 cups finely chopped baby spinach

• 1 pint heavy cream

• 1/2 tsp salt

• 1/2 tsp freshly cracked black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 cup (plus more for serving) grated Parmesan

Method:

1. Place a large pot of salted water over high heat. Once boiling, cook rigatoni according to package directions.

2. Heat a large skillet over medium heat with 1 tbsp of olive oil. Once hot, add in your ground sausage. Break it up with your spatula, and cook until it is cooked through and golden—about 5-8 minutes.

3. Once your sausage is cooked, add your giardiniera. Stir to combine.

4. Pour a splash of wine into your sausage mixture and stir together for about a minute.

5. To the skillet, add the heavy cream, chopped spinach, and the seasonings. Stir together and bring to a light simmer.

6. Once simmering, add your Parmesan and stir to combine. Add your cooked pasta with 1/4 cup of pasta water and stir everything together so it is well incorporated. Taste and adjust seasonings as needed.

7. Serve right away with extra giardiniera and Parmesan on top. Enjoy!