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
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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
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