Giant Sausage Pasta | Recipe Cart | Recipe Cart

Name: Giant Sausage Pasta | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 2 teaspoons kosher salt, divided, plus more for the pasta water; 3 tablespoons (38 grams) extra-virgin olive oil, divided, plus more for drizzling, if needed; 2 pounds (908 grams) hot Italian sausage, casings removed; 2 cups (10 ounces/283 grams) cherry or grape tomatoes; One 10-ounce (283-gram) bunch spinach, stems trimmed, or baby spinach; 3 tablespoons (42 grams) unsalted butter; 3 garlic cloves, finely chopped; 5 tablespoons (24 grams) all-purpose flour; 2 cups (480 grams) heavy cream; 2 cups (480 grams) whole milk; 1 teaspoon dried oregano; 1 pound (454 grams) large rigatoni or paccheri; 1 cup (240 grams) grated Pecorino Romano, divided; 1 cup (240 grams) whole milk ricotta; Crushed red pepper flakes; Freshly ground black pepper

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During harvest, the farmers are so busy working that sometimes they lose weight because they don’t have time to eat and they’re always moving. So, for most harv

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Ingredients

2 teaspoons kosher salt, divided, plus more for the pasta water
3 tablespoons (38 grams) extra-virgin olive oil, divided, plus more for drizzling, if needed
2 pounds (908 grams) hot Italian sausage, casings removed
2 cups (10 ounces/283 grams) cherry or grape tomatoes
One 10-ounce (283-gram) bunch spinach, stems trimmed, or baby spinach
3 tablespoons (42 grams) unsalted butter
3 garlic cloves, finely chopped
5 tablespoons (24 grams) all-purpose flour
2 cups (480 grams) heavy cream
2 cups (480 grams) whole milk
1 teaspoon dried oregano
1 pound (454 grams) large rigatoni or paccheri
1 cup (240 grams) grated Pecorino Romano, divided
1 cup (240 grams) whole milk ricotta
Crushed red pepper flakes
Freshly ground black pepper