Ingredients
- 1 box rigatoni
- 1 jar Rao’s Marinara sauce
- 28oz can whole peeled tomatoes (Hunts or San Marzano)
- 3oz cream cheese
- 1 package of sweet or spicy Italian sausage
- 2 overflowing handfuls of fresh spinach
- Freshly grated pecorino Romano cheese for garnish
Method
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Boil a pot of water for the pasta - add salt.
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In a separate pot, remove sausage from the casing and cook on medium heat until it’s brown and crumbly. Set sausage aside in a bowl.
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In the empty pot, add a jar of Rao’s and mix it with a can of whole peeled tomatoes.
- Use a blender or immersion blender to mix it all together.
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Cook on medium heat until it’s warm, then add 3 oz cream cheese cubed into small pieces to facilitate melting.
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Add sausage back in and stir.
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Add spinach and let it wilt down.
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Cook pasta, once ready, drain and add to sauce and sausage.
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Simmer combined ingredients for about 5 minutes and serve with freshly grated cheese.