Tomato Basil Rigatoni With Crumbled Sausage & Mushrooms
This tomato basil rigatoni with crumbled sausage and mushrooms is a quick and convenient dinner that comes together in just 30 minutes. The whole family will love the spicy kick from the hot Italian sausages and the rich tomato basil flavor. Made with simple ingredients it is an easy dish to prepare and have the ingredients on hand for any night of the week. Plus you can freeze any extra sauce for up to two months!
Equipment
- Large Pasta Pot
- Large Skillet or Frying Pan
- measuring cup
- Wooden Spoon Or Other Stirring Implement
- Cutting board
- knife
- Paring Knife
- Colander
Ingredients
- 7 Cups Rigatoni Al Dente (900 Gram Package Cooked)
- 2 Tbsp Olive Oil
- 4 Lrg Cloves Of Garlic Slivered
- 5 Hot Italian Sausage Casings Removed
- 2 Cups Frozen Chopped Spinach
- 3 Cups Mushrooms Sliced
- ¼ Cup Sun-dried Tomatoes In Oil Chopped
- 5 Cups Jarred Tomato Basil Pasta Sauce (2x Classico Tomato Basil Sauce 650ml)
Instructions
- Start by preparing the pasta water in a large pot according to package directions.7 Cups Rigatoni Al Dente
- Gather, prepare and measure the spinach, sausage, sun-dried tomatoes, garlic and mushrooms.
- Add the olive oil to a large deep skillet or frying pan on high heat.2 Tbsp Olive Oil
- Add the slivered garlic cloves and sauté on high heat for 30 seconds.4 Lrg Cloves Of Garlic
- Add in the sausage meat casing removed and break apart with kitchen tool.5 Hot Italian Sausage
- Cook the sausage and garlic on high heat until the meat is no longer pink.
- Add in the frozen spinach and continue to cook on high heat until the water from the spinach has evaporated.2 Cups Frozen Chopped Spinach
- Add in the sliced mushrooms and sun-dried tomatoes stirring well. Reduce the elements temperature to med-high.3 Cups Mushrooms, ¼ Cup Sun-dried Tomatoes In Oil
- Once the mushrooms are softened add in the jarred tomato basil pasta sauce and lower temperature again to simmer.5 Cups Jarred Tomato Basil Pasta Sauce
- Stir the sauce well to distribute the ingredients.
- Remove the cooked rigatoni from the heat and drain in a colander. Be sure to give it a shake to remove excess water.
- Return the rigatoni to the pasta pot and add the sauce and stir well.
- Serve the dish while hot.
Notes
Leftovers can be stored in fridge for up to 3 days.
Freeze unused portions of sausage pasta sauce without the pasta for up to two months.
Tried this recipe?Let us know how it was!