Giant Sausage Pasta | Recipe Cart
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Braiser
- Pepper mill
- Oven
- Stove
- Pot
- Colander
- Wooden spoon
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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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