Italian Sausage, Spinach and Tomato Rigatoni Recipe

  • Reading time:7 mins read
  • Post last modified:March 31, 2022
  • Post category:Pasta
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Wanting a romantic dinner for two that’s fast and easy but oh-so-special. A pasta recipe is always the way to a man’s heart and this Italian Sausage, Spinach and Tomato Rigatoni is one of the best.

Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen.

You don’t have to be an accomplished chef to set the table for romance. Take inspiration from simple, quality Italian dishes to celebrate the link between food and love.

A romantic meal can be ready in minutes, like a great love story, simmered to perfection.

Italian Sausage Spinach and Tomato Rigatoni

This rigatoni recipe is fast and easy because it begins with Bertolli d’Italia sauce, made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that’s perfect for your date-night meal.

Keep your romantic dinner simple but exquisite.

Prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping. If you’re so inclined, cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

Italian Sausage Spinach and Tomato Rigatoni

  • ½ box rigatoni pasta
  • ½ Tbsp olive oil
  • ½ c onions, chopped
  • 4 cloves garlic, minced
  • ½ c mushrooms, sliced
  • 16 oz sweet Italian sausage
  • 1 jar Bertolli d’Italia Marinara Sauce
  • 2 c fresh baby spinach
  • salt, to taste
  • pepper, to taste
  • Parmesan cheese, for garnish
  1. Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.

  2. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.

  3. Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.

  4. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Main Course

Recipe and photos courtesy of Bertolli

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