Sausage Spinach Tomato Rigatoni Recipe By Tasty

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RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Rigatoni with Sausage, Spinach, and Goat Cheese image

Steps:

  • Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
  • Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
  • Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

Salt to taste
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings 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 freshly grated Parmigiano-Reggiano

RIGATONI SAUSAGE BAKE

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

Provided by Good Food team

Categories     Pasta, Supper

Time 1h10m

Number Of Ingredients 14



Rigatoni sausage bake image

Steps:

  • Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
  • Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
  • Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
  • Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
  • Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium

400g good quality pork sausage
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni or penne
200g fresh spinach
140g mature cheddar, grated

RIGATONI WITH SAUSAGE & PEAS

With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Rigatoni with Sausage & Peas image

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.

12 ounces uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 cups frozen peas
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional

EASY ITALIAN SAUSAGE AND RIGATONI

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12



Easy Italian Sausage and Rigatoni image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

SPINACH, SAUSAGE AND CHEESE BAKE

If you love the rich flavors of cheese and sausage, this recipe is for you. This is a wonderful quick dinner idea. Perfect for families on the run and a wonderful party dish. Even people who hate Spinach love this awesome dish!!!

Provided by HACKERHEINLEIN

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 8

Number Of Ingredients 7



Spinach, Sausage and Cheese Bake image

Steps:

  • Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
  • Bake in preheated oven for 40 minutes.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 8.7 g, Cholesterol 76.5 mg, Fat 20.2 g, Fiber 2.5 g, Protein 27 g, SaturatedFat 9.3 g, Sodium 1159.4 mg, Sugar 2.5 g

1 pound Italian sausage
1 (8 ounce) can tomato sauce
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese
½ cup grated Parmesan cheese
1 egg, beaten
2 cups shredded mozzarella cheese

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

Here's what you need: olive oil, hot italian sausage, large yellow onion, garlic, salt, pepper, dried oregano, dried basil, dried parsley, tomato paste, diced tomato, grated parmesan cheese, spinach, rigatoni, ricotta cheese, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16



Sausage, Spinach, Tomato Rigatoni Recipe by Tasty image

Steps:

  • To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
  • Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
  • To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
  • Add the tomato paste and cook until the tomato paste darkens slightly.
  • Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
  • Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
  • Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
  • Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 79 grams, Fat 33 grams, Fiber 7 grams, Protein 39 grams, Sugar 14 grams

1 tablespoon olive oil
5 links hot italian sausage
1 large yellow onion, chopped
5 cloves garlic, minced
salt, to taste
pepper, to taste
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
12 oz tomato paste
15 oz diced tomato
2 cups grated parmesan cheese, divided
2 cups spinach
1 lb rigatoni, cooked
1 cup ricotta cheese
fresh basil, to garnish

SAUSAGES WITH TOMATO AND SPINACH SAUCE

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11



Sausages With Tomato and Spinach Sauce image

Steps:

  • Using a two-pronged fork, prick sausages in several places on all sides.
  • Heat oil in a heavy skillet large enough to hold sausages in one layer. Add sausages and cook, shaking skillet and turning sausages so they brown evenly, about 10 minutes. Remove sausages and pour off most of the fat from the skillet.
  • Add onion and garlic and cook briefly, stirring, until onion is wilted. Add tomatoes and stir to dissolve any brown particles that cling to bottom of the skillet. Add tomato puree and water and stir to blend. Add hot pepper flakes, rosemary and mint. Bring to a simmer and cook 5 minutes. Add sausages and cover closely with a heavy lid. Cook 15 minutes and add spinach. Stir to blend. Continue cooking 1 to 2 minutes, immersing spinach leaves in the sauce. Remove from heat and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 646 milligrams, Sugar 9 grams, TransFat 0 grams

8 large fennel-flavored Italian-style link sausages, about 1 1/2 pounds total weight
1 tablespoon corn, peanut or vegetable oil
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 pound plum tomatoes, cored and cut into 1/2-inch cubes
2 cups tomato puree
1/2 cup water
1/4 teaspoon dried hot red pepper flakes
1 teaspoon finely chopped fresh rosemary leaves
6 small mint leaves
1/2 pound fresh spinach, rinsed and picked over to remove any tough stems and blemished leaves

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