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Recipes
One Pan Rigatoni with Gorgonzola and Sausage
4 servings
30 minutes total

Ingredients

  • 4 tablespoons garlic-herb butter
  • 3 links pesto (or Italian) sausage (about 8 oz)
  • 1 pint grape tomatoes
  • 4 cups reduced-sodium chicken broth (or stock)
  • 8 oz rigatoni pasta (about 3 cups)
  • 4 oz crumbled gorgonzola cheese
  • 4 cups baby spinach

Steps

    1. Cube butter. Remove sausages from casings (wash hands). Preheat 4-quart stockpot on medium-high 2–3 minutes. Add sausage and cook 7–8 minutes, stirring to crumble, until no pink remains and meat is 160°F. Add tomatoes to sausage and cook 3–4 minutes, stirring occasionally, until tomatoes start to soften. Remove sausage mixture from pan and set aside.
    2. Return same pot to heat; add broth and bring to a boil. Add pasta and cook 10–12 minutes, stirring occasionally, until pasta is al dente (do not drain).
    3. Add sausage mixture, butter, gorgonzola, and spinach to pot. Remove from heat; stir until butter melts and spinach wilts slightly. Serve.

Amount per ¼ recipe serving: Calories 580, Total Fat 30g, Sat Fat 17g, Trans Fat 0g, Chol 90mg, Sodium 1440mg, Total Carb 52g, Fiber 5g, Sugars 4g, Protein 28g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 30%