Ingredients
- 2 tablespoon olive oil
- 1 tablespoon medium onion, cut in half lengthwise and thinly sliced crosswise
- 3/4 pound italian sweet sausage or a combination of sweet and spicy, casings removed
- 3/4 pound rigatoni
- 4 ounce spinach, well washed and dried and coarsely chopped (about 2 cups)
- 1/2 pint cherry or grape tomatoes
- 2 tablespoon freshly grated parmigiano-reggiano
- 1 tablespoon chopped fresh parsley
Preparation
Baking Directions:
Bring a large pot of salted water to boil.
Heat the oil in a large saute pan over medium-low heat.
Add the onion and saute until it is tender and begins to color, about 10 minutes.
Crumble the sausage into the pan, increase the heat to medium-high, and fully cook the sausage.
Cook the rigatoni until just shy of al dente.
Before draining, reserve about 1 cup of the cooking water.
Add the spinach and tomatoes and some of the pasta cooking liquid to the sausage and cook, tossing, until the spinach has wilted.
Add the pasta, half the reserved cooking liquid, Parmigiano-Reggiano, and goat cheese.
Toss well and lightly smash the tomatoes.
Add a bit more of the cooking liquid if needed and serve sprinkled with parsley, if you like.
